Foods cooked “en papillote”—in a paper bag—emerge succulent and saturated with flavor. As they bake, the steam causes them to puff up and when you cut into them, you are rewarded with a cloud of aromatic steam-the perfect way to bring a little drama to the dinner table. Gremolata, a simple but delicious mixture of parsley, lemon zest, and garlic minced together, will work with anything from trout or sole fillets to mackerel or bluefish.
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This recipe was great with 3/4 inch 0.5 lbs sea bass fillets cooked for ~ 13 minutes. Combine this with a Caesar salad recipe from Fine Cooking and a New Zealand Sauvignon Blanc for a perfect Friday night dinner.
I did this with cod and the fish turned out very nicely - this is a great way to cook it. The gremolata didn't turn out as good, though - the lemon peel and garlic still tasted a little raw when the fish was cooked. Maybe if I do this again I'll cook the lemon and garlic down a little first.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
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