Present Fish

If you've never had a roll of parchment paper in your kitchen, now's the time. There is no easier way to prepare fish at home. Easy on the front end and, most importantly, easy on the clean up. So now, when you see that super fresh fish for sale at your farmers market, you know what to do with it!

This preparation, inspired by something I found in my Food & Wine archives, is delicious. It even improves with a brief sit after coming out of the oven -- so no need to rush, rush, rush to the table the second it comes out of the oven. (Sorry, Paul...missed this step the time I made it for you guys!) When you are assembling the parchment packages, it is easy to make simple customizations for your diners...no olives here, kid sized portion there...simply write your code with pencil on the outside so everyone gets their personal present come dinner time.

Present Fish
serves 4, easily scalable for more (or less)

fresh fish fillets approximately 5 ounces per serving
(I've used Alaskan halibut, black cod and orange roughy with success, but I now learn that orange roughy is a no no -- check the Monterey Bay Seafood Watch for a sustainable choice)
1 or 2 large Yukon Gold potatoes, peeled and thinly sliced (use a mandoline if you have one, this one by Benriner is good), you want about 12 slices for 4 servings
1 lemon, washed and thinly sliced into rounds
1/4 cup pitted Niçoise or Kalamata olives, sliced if large
fresh oregano leaves, from about 4 sprigs
sea salt
olive oil

1. Preheat oven to 400 degrees F. Set out four large squares of parchment (4, 12 – 15 inch long pieces from your roll) on your counter, one for each portion. Rinse and pat dry the fish fillets.

2. In a small bowl, toss potato slices with a tablespoon of olive oil, the oregano leaves and about ½ teaspoon salt. Arrange the potato slices just off center on each square of parchment, using 3 – 4 slices for each, overlapping them slightly to make a thin bed for the fish. Place a piece of fish on top of the potato slices. Top with two slices of lemon, a few olives, a few flakes of sea salt then drizzle with a little (about ½ teaspoon) olive oil. Sprinkle on any remaining oregano leaves from the potato bowl.

3. Seal the packages. Start by folding over one side of the parchment to make a rectangle. With scissors, roughly trim the parchment to a semi-circle shape. Now, fold along the edge of your semi circle approximate 1 inch overlapping folds (creasing hard by pressing with your fingernail against your work surface) all the way around, finishing at the other end with a twist of the paper. (Write name on outside with pencil, if you have custom orders.)

Like this:

4. Place the packages on a sheet pan and place in oven. Bake for 25 minutes. Remove from oven and let sit 10 minutes before serving. Serve packages directly on plates so each person can cut theirs open at the table.

Amy’s Kitchen Coach Tips

• Make a parchment package of side veggies to serve with the fish – thinly sliced fennel on top of any remaining potato slices is quite tasty.

• Packages can be assembled up to 4 hours ahead of baking. Store in refrigerator.