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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Love this recipe. Very flexible. I like to cook the fish over a vegetable like spinach so that the butter and lemon juice steams/bakes in.
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.
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