The Deep End of Flavor by Tenny Flynn & Susan Puckett

Author:Tenny Flynn & Susan Puckett
Language: eng
Format: epub
Tags: Seafood
Cooking, American—Louisiana style
Publisher: Gibbs Smith
Published: 2019-03-12T16:00:00+00:00

Red Snapper en Papillote with Braised Fennel, Tomato, Olives, and Feta

2 servings

This parchment-wrapped fish preparation goes together quickly with little precooking of ingredients. Any snapper, lean small grouper, or tripletail will work well with these flavors.

This entrée is light with subtle Mediterranean flavors punctuated with briny bursts of olive. The tomato and feta melt together a bit and mix with the juices of the fish and fennel. Milder green olives such as Castelvetrano or Picholine may be substituted for the Kalamatas, though you’ll probably have to pit them. Once you get the hang of this cooking method, you can add or subtract ingredients at will.

2 (18-inch) pieces of parchment paper

2 (5-ounce) skin-on red snapper fillets, scored (see note) (Alternatives are tripletail, mahi mahi, or scamp grouper)

Kosher salt and freshly ground black pepper

2 tablespoons all-purpose flour

2 tablespoons canola oil

2 tablespoons salted butter

I small head fennel, bulb only, sliced crosswise 1/8-inch thick

1 large ripe tomato, peeled, seeded, and diced in 1-inch chunks

8 pitted Kalamata olives, cut in half lengthwise

6 ounces sheep’s milk feta cheese

Vegetable oil spray

For the papillote, fold parchment paper pieces in half, and starting at the top of the fold draw a half-heart shape big enough to use all the paper. You shouldn’t have much to trim off if you make the line as big as the paper allows. Using scissors, cut along the line. You want a clean cut.

Preheat the oven to 375 degrees F.

Heat a large sauté pan or skillet on medium. Season the fish lightly with salt and pepper and dust lightly with flour on both sides. Add the oil to the hot pan, swirl, and then add the butter. When the butter foams, shake any excess flour off and place the fish skin side down in the pan. Cook 3 or 4 minutes, or until the skin is golden brown and crispy. Turn fish and add fennel to the pan.

Cook the flesh side of the fish for 2 minutes and remove to a plate. Remove the fennel with a slotted spoon and place on a separate plate.

To assemble the papillote, Put the paper on the counter with the rounded side facing to your right. For each serving, place a fillet 1 inch away from the folded side in the center and scatter the rest of the ingredients over the fillet. Fold the paper and line up the edges on the rounded side. Starting at the fat end of the heart, make a 2-inch fold and crease it. Continue folding and creasing around the edge so that each fold overlaps slightly to seal the packet. If needed, watch a YouTube video to see how it is done.

Spray a baking sheet with vegetable oil spray and set the packets on top. Lightly mist spray over them as well. (Up to this point, this can be done ahead of time and refrigerated.)

Place the baking sheet with the packets in the preheated oven and cook for 6 to 8 minutes if they were at room temperature and for 10 to 12 minutes if they were refrigerated.

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