Just Another Mom HQ

Just another Mom's guide to a healthy lifestyle

Halibut with Ginger and Scallion en pappilote (in paper)

 

I thought I should write this post today just for the “halibut”…

Sorry I can’t help it, the bad jokes just run in my blood.  Have you ever wrapped fish in paper and baked it in the oven?  If you haven’t tried it yet, you absolutely should!

There was a day back before I was married that I made Sea Bass topped with green onions and ginger baked en pappilote, then finish seared with oil for a handsome young man.  Almost one year later we walked down the aisle.  Coincidence?  Maybe…

En pappilote is the French term for wrapped in paper.  Of course your dinner guests won’t care what it’s called after they taste this!  The presentation alone is amazing and the the prep time is perfect.  You can put this beauty together in under 10 minutes, pop it in the oven and serve in under 30.

To get started slice your green onions, carrots and bok choy thin.  Your green onions and carrots need to be very thin as you will be only cooking them for 15 minutes.  To achieve a pretty and thin cut turn your carrots and onions at a slight angle before you begin to cut (this is called a bias cut).

After reserving a couple of the green onions for the top of the fish, mix the balance of the onions, carrots, bok choy, garlic, vinegar and honey along with some fresh cracked black pepper to taste and divide among 4 pieces of parchement paper.  The paper should be about 3-4x the size of your fish.

Season your fish with black pepper and a touch of salt, and place on top of your bok choy/veggie pile.

Divide grated ginger and reserved green onions among your halibut filets.

Now to seal your bags, bring two ends together and fold over several times.  Doing each side seperately fold the two remaining sides.  You will need to fold the paper over itself A LOT of times moving a millimeter each time (seriously for your packet to stay together you must keep the folds super tight!)  You are basically crimping the ends.  Side note, if you don’t have parchment paper but do have clean brown paper lunch bags, you can rub them with oil and use them in place of the parchement.  Just please keep an eye on your oven, obviously all paper is flammable including parchment!

Once you have the packets of fish/veggies sealed place them all on a sheet pan and bake them in your 400 degree oven for about 15 minutes.

While your fish is baking heat the oil on the stove until barely smoking.

Place a package in front of each guest cutting the bag open in front of them pausing to let them enjoy the delicious smell, then sprinkle the filets with sesame seeds.  Using a ladle carefully drizzle the hot oil over the entire surface of the fish.  It will sizzle!  Be careful not to burn anyone!

Enjoy with rice or roasted potatoes and a nice fresh salad.  Your friends will think you are now a master chef and you did it in 30 minutes!

Now it’s time to sit back, relax and enjoy the compliments!  Cheers!

When you make this snap a pic and share!!  We love to see pics of your dishes!

 

 

 

Sheet Pan Roasted Fish with Broccolini and Crispy Potatoes

Sheet pan dinners!  So easy, simple and delicious!  Life gets so crazy it’s nice to have these type of meals in your back pocket to pull out when you are short on time.  The options for meat vegetable starch combos are endless.  The best part is cook time is about 20 minutes, prep time is 5-10.  A gourmet meal on your table in 30 minutes making this a great weeknight option or a beautiful meal for entertaining.

In today’s recipe I used broccolini, baby red potatoes and turbo (a somewhat firm whitefish.)  In a recent class I taught we used wild salmon and it was equally delicious. The results were so yummy (picture below) that one of my students headed to the grocery store after class for salmon.  She had plans to prepare it for dinner for the following night!

 

So grab your sheet pans, some parchment paper, your favorite vegetables, a nice piece of fish (or a chicken breast, adjust time accordingly) and let’s do this!

Preheat your oven to 450 degrees Fahrenheit.  Line a sheet pan with parchement paper.  Parboil your baby red potatoes in salted water for 15 minutes or until they are almost done.  You don’t want them to be fully cooked or they will be over cooked once you broil them.

Place your fish cut into equal sized pieces, I cut my salmon into 4” chunks, in the middle of your pan.

Place potatoes next the fish and season with salt and pepper.  Smash the potatoes down with a potato masher.  If you have some aggression to get out use a meat mallet.  We decided to use the latter in the class I was teaching.  It was way more fun than a masher!

Lastly place the broccolini on the other side of the salmon.

Combine oil, garlic and herbs along with some salt and pepper.  Top the potatoes with a little more than one third of the garlic herb oil.  Do the same with the salmon, then use the remaining oil to season the broccolini.  You should use most of the oil between the fish and potatoes.  Toss the broccolini to coat.

Roast in preheated oven for about 20 minutes  or until potatoes and broccolini are nicely browned and fish flakes easily with a fork.  If dish is finished before the rest just pull it off the pan and finish cooking the rest.  I had to remove the tail portion of my salmon about 5 minutes early as it was thinner than the center cut pieces I had.

Place everything on a pretty platter and serve, or just take it right from the pan.  Either way enjoy!!  Cheers!

 

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