Bass in a bag with a little zucchini and fennel salad - Cleveland 19 News Cleveland, OH

Bass in a bag with a little zucchini and fennel salad

Bass in a bag with a little zucchini and fennel salad (Source: Jen Picciano) Bass in a bag with a little zucchini and fennel salad (Source: Jen Picciano)
This is a delicious way to prepare a whole or a single portion of fish with minimal effort and incredible flavor.  This method of cooking has been around for a very long time and is definitely a style of cooking that is definitely underused. Once you have mastered this technique there are so many variations to play with .

1 whole black bass approximately 1 to 1-1/2 lbs (guttered, scaled) or 2 x 6 ounce pieces of Black Bass/ halibut/ tilapia or other firm white-fleshed fish

6 small potatoes steamed and skinned removed, and sliced into 1 cm rounds

3 tablespoons chopped green shallots

3Tblspn olive oil

½ lemon

4 sprigs of fresh thyme

Salt

Ground white pepper

1 cup of flat leaf parsley leaves

1 small corgette/zucchini finely sliced

1 small head of bay fennel, finely shaved

Pre heat the oven to 430'F Make sure the fish is trimmed of fat, pin boned and free of scales

Take 2 pieces of baking paper about 30 cm in length and lay it flat on the bench

In the center of each piece of paper lay the steamed potato slices along with a sprinkling of the green shallots, season with a little salt and pepper and then top with the fish.

Squeeze over a touch of lemon juice along with a Tblspn of the olive oil, season with salt and pepper, top with 2 sprigs of fresh thyme and seal the bag. 

Take the edge of baking paper close to you as well as the opposite edge, bring together above the fish and fold downwards creating a tight pleat, fold the ends to the left and right back under the fish creating a snug little parcels. Place fish parcel onto a heatproof tray, and then put into the pre-heated oven, for approximately 12 minutes or until cooked. 

The pest way to test is to pierce with a sharp skewer; you are looking for no resistance.In a medium sized bowl, mix together the sliced zucchini, fennel along with the parsley leaves, season with a little salt and pepper, a little oil and another squeeze of lemon juice.

Once fish is cooked remove it from the oven and allow it to rest for several minutes before openingbag. Too serve, tare the bag open, Dividing the zucchini and parsley salad evenly, and place on top of each piece of fish, it is not necessary to remove the fish from the paper bag.

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