Wednesday, November 24, 2010

Grouper en Papillote

I think this may officially be the best way to cook fish. Steaming it in this little pocket keeps the juices together and offers a delectable end result. It also seems to fuse all the wonderful flavours into the fish.

My husband started off by thinly slicing some potato and tossing it with oregano, salt, pepper and olive oil. He then grabbed a piece of parchment paper and placed the slivered potato pieces in the center. Grouper servingwas placed neatly on top and sprinkled with salt and pepper, garlic shavings, oregano, black olives, parsley and slices of lemon. Finally, he wrapped it up, sealing all edges and placed it in the oven at 400 for 20 minutes.

When you pull it out of the oven, place the pocket on a plate and open it up enough to let the steam escape but don't remove it completely from the parchment paper. Serve a nice earthy wilted swiss chard alongside, or your favourite green. For sipping, a Pinotage is lovely with grouper.

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