Haven’t really cooked since Monday. Tuesday, Jim announced we were going to the dance club then changed his mind. So we had leftover tomato soup and cheese sandwiches. Wednesday, I had a Guild meeting followed by an afternoon of bridge. So we ate the leftover lentil stew. Thursday when we were supposed to have the leftover we ate Monday, I just simply cooked salmon and made a salad. I came home late and sick from painting class. Jim had been at the Hilton food and wine tasting for LBN anyway. I can’t compete with a chef who has a whole staff helping him. Slept in this AM as I have a roaring sore throat. It is one of those ones where you feel it in your ears and the breeze flowing through your head like there are no brains to stop the air flow. However, I have to get out shopping as tomorrow I have to supply food for the singer tryouts to be asked to the Met Opera in NYC to sing. This is the first rung of the ladder. Tonight I fixed another fish dish, but more involved than last night. The recipe from RR’s Sunday Italian cookbook serves 4. I will make 3 packages.
Ingredients
- 1 fennel bulb, trimmed and very thinly sliced on a mandolin
- 2 small onion, very thinly sliced
- 1# Yukon gold potatoes, very thinly sliced
- 4 garlic cloves, thinly sliced
- Salt and pepper
- EVOO, for drizzling
- 1/2 C dry white wine
- 4 pieces cod fillet
- 4 t lemon juice
- 4 thin pats of butter
- Chopped fresh flat-leaf parsley
Instructions
- Preheat the oven to 400 degrees.
- Cut four 12†X 16†pieces of parchment.
- In a bowl, combine the fennel, onions, potatoes, garlic, salt, and pepper. Drizzle with just enough EVOO to lightly coat.
- Divide the mixture evenly among the pieces of parchment, placing it in the center of each.
- Drizzle each packet with 2 T wine.
- Top with a piece of fish and season with salt and pepper.
- Top each piece of fish with 1 t lemon juice, 1 pat of butter, a a little parsley.
- Bring the short ends of the parchment up to meet in the middle and fold over 1†, then fold down a few more turns (leave a little head room for the steam).
- Fold in the ends to make half-moon shaped packets.
- Place pouches on a baking sheet and roast the fish for 20-25 minutes.
- Serve each person a pouch and make sure they are mindful that the pouches will release hot steam.
- Have them slide the contents away from the paper in a swift motion, like pulling out a tablecloth in a magic act.
- Place a bowl on the table to collect the papers.