Herb-Roasted Fish

I recently purchased the illustrious Ina Garten’s latest cookbook, Make It Ahead. While Ina’s recipes are fabulous, some can be a bit of a struggle for those of us who aren’t as ludicrously wealthy as the Gartens. Nonetheless, her recipes still taste fantastic when adapted to stay within a normal person’s budget. I use Regular Olive Oil (as opposed to Good Olive Oil) and store-bought items – despite the fact that Ina clearly finds them inferior – and the recipes work like a dream.

The other night I made Herb Roasted Fish, one of the easiest and cheapest recipes in the book. It appears to be a later incarnation of a similar recipe available online here. You cook the fish using a method called en papillote, which is fancy language for “inside a packet made of parchment paper,” and the result is incredibly moist and flavorful fish – even if you use a pretty tasteless (aka affordable) fish like tilapia.

Without further ado, my relatively proletariat-ified version of the recipe:

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Begin with fish filets, divided into individual servings.

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Place each serving on a sheet of parchment paper. Drizzle with olive oil and lemon juice, season with salt and pepper, and place a spring of thyme and a few olives around the fish.

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Paint an egg wash around the edges of the parchment, and seal it into a packet by folding the edges over one another. Bake at 400 degrees for 13-15 minutes, depending on how thick your filets are.

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The end result is super moist, flaky fish. It’s both rich and light at the same time and seems quite decadent, despite how easy it is to make. I can only imagine how delicious it would be if I had used Good Olive Oil

 

 

 

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