Wednesday, March 1, 2017

White fish and "salad" in parchment, #recipe from author @DarylWoodGerber

From Daryl aka Avery:

I was having lunch with my girlfriend, and she was telling me about this amazing “salad” fish dish she creates, using basically any salad ingredients you might have in the refrigerator, a flaky fish, and parchment envelopes.

Now, I’d never heard of parchment envelopes. They are wonderful. I found them on the grocery shelf right next to parchment paper. They’re “bigger” than I expected so I think 1-3 servings could fit inside one envelope.  I made a single serving in the envelope for me and then made two servings for a friend and me for movie night. We ate at TV tray tables. Talk about an easy night!

My lunch friend suggested using a flaky fish like sea bass or halibut. I used frozen mahi-mahi that I defrosted for an hour.

And she suggested baby spinach, cherry tomatoes, rosemary and a splash of white wine. She also suggested plenty of lemon juice. (Yes, yes, and yes.)

I mixed it up adding a few more items (*see below).

For the greens, I suppose you could use arugula, Swiss chard or any greens you might have on hand.

If you don't have parchment envelopes, you could probably use regular parchment (folded) or aluminum foil works in a pinch too. In less than 20 minutes, dinner is done.

Note – be careful of the steam!! My parchment envelope opened up as I removed it from the pan. So I improvised and “emptied” the pouch onto the plate, bottom first. It still turned out great. The second time I made this (for movie night), nothing spilled out the bottom. Maybe I'd used too much lemon on the first run? Who knows? Just be careful. Wear mitts!

And enjoy.

White Fish and "Salad" in Parchment
1 serving
¼ lemon
1/4 teaspoon kosher salt (can be omitted if watching your salt)
Freshly ground black pepper
½ teaspoon dried rosemary or basil or thyme (or a combination)
1 teaspoon extra-virgin olive oil
1/4 large shallot, finely chopped
½ cup baby spinach, fresh (I had cooked mine the night before, still good)
1/2 Roma tomato, chopped
1 tablespoon dry white wine

One 6-ounce mahi-mahi fillet (I used frozen)

Preheat the oven to 400°.
To make the “salad,” in a small bowl, whisk together the juice of ¼ lemon, salt and pepper, dried herbs, and olive oil. Add the chopped shallots, chopped tomato, spinach (fresh or lightly cooked), and wine, and stir to combine. (Use a larger bowl if doubling the recipe.)

On a rimmed baking sheet, set the parchment envelope (OR fold parchment, one corner over to make a triangle and press down to crease the paper).

Insert the white fish filet. Then insert the “salad.”

Fold the parchment.

Bake for 12 to 14 minutes (12 minutes for fillets less than 1½ inches thick, and 14 minutes for thicker fillets).
Transfer each pouch to a plate. Carefully rip open the top of each parchment (unless, of course, the bottom falls out!  LOL)

Serve by itself or with a light salad.

Savor the mystery!

Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

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  1. Sounds good, and good for you! Thanks for sharing. I will have to look for the envelopes.

    1. I'm using this a lot right now. White fish seems to like me. ;) ~ Daryl

  2. Beautiful, Daryl! We bake salmon with veggies and pumpkin seed pesto in parchment paper, but I had never heard of the envelopes -- what a great idea!

  3. A side salad with you salad, huh?
    Sure, why not?

  4. I MUST try this! Brilliant, Daryl. Hugs. MJ