Diary of a Foodie
Fish in Papillote
Diary of a Foodie: Season Two: Anatomy of a Meal: Paul Bartolotta
- Active time:15 min
- Start to finish:35 min
- 2 tablespoons extra-virgin olive oil plus additional for drizzling
- 2 garlic cloves, very thinly sliced
- 12 cherry or grape tomatoes, halved
- 2 tablespoons drained capers
- 1 (1 1/2-lb) piece white-fleshed fish fillet such as striped bass, haddock, or halibut (about 1 inch thick)
- 8 thin lemon slices (from 1 large lemon)
- 8 fresh thyme sprigs
Preheat oven to 400ºF with rack in middle.
Heat oil in a 10-inch heavy skillet over medium-high heat until it shimmers, then sauté garlic until pale golden, about 30 seconds. Add tomatoes and a pinch of salt and sauté until tomatoes are softened, about 1 minute. Stir in capers. Remove from heat.
Cut fish into quarters (you are aiming for square-shaped pieces rather than long, thin cross-cut slices). Pat dry and sprinkle both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper (total).
Arrange 4 (12- to 15-inch) squares of parchment paper on a work surface. Drizzle center of each parchment square with a little olive oil, then top with a fish fillet. Slide lemon slices under fish and top with thyme sprigs. Spoon tomato mixture over fish.
Gather parchment up around fish to form a pouch, leaving no openings, and tie tightly with string (make a bow so that you can untie it easily). Put pouches in a large shallow baking pan and bake until fish is just cooked through, about 18 to 20 minutes. (Check by unwrapping one pouch.)