Fiesta Fish en papillote

One of my goals for 2015 was to cook at least twice a week. I’m always on the lookout and/or trying to come up with recipes that I would still be willing to make after a long workday. Other than being tasty, this recipe is fast, easy, and easy to clean-up afterwards because it’s cooked en papillote (Literally means: in paper. I could’ve said that but it doesn’t have the same ring to it).

Fiesta Fish en papillote     Makes dinner for one.

Total time from start to first bite: 25 minutes

Ingredients:

6-8 oz filet of Pacific Cod or tilapia

~3/4 cup frozen corn, defrosted (I like to use Trader Joe’s fire-roasted corn)

~3/4 cup canned black beans

a handful of mini heirloom or cherry tomatoes

1/2 of an avocado

sprigs of cilantro

a pinch each of cumin, red chile pepper and salt

~1 tsp olive oil

lime wedges

parchment paper (I love parchment paper. It is an underrated kitchen essential.)

  • Preheat the oven to 425 degrees F.
  • Place a large piece of parchment paper on a cookie sheet.
  • Place the filet in the middle of the paper.
  • Drizzle with olive oil.
  • Sprinkle with salt, cumin and red chile pepper.
  • Place the black beans and corn on and around the filet.
  • Bring the two ends of the paper together lengthwise and roll/scrunch to seal. Do the same with the two shorter ends.
  • Bake for ~12-14 minutes, until the fish is white and flaky. (The thicker the filet, the longer it will need. There’s a reason cod and tilapia aren’t on sushi menus. You can check at 12 minutes and then reseal and pop it back in the oven if the fish doesn’t flake easily with a fork.)
  • While the fish is cooking, cut the avocado into cubes and cut the mini tomatoes in half. If you don’t feel like practicing your knife skills, you could use store-bought pico de gallo and/or guacamole.
  • Remove from oven and transfer packet onto a plate, open the packet (beware of hot steam) and sprinkle the avocado, tomatoes and cilantro sprigs on top.
  • Season with salt to taste (for serving, I like to use a flaky salt like Maldon sea salt) and serve with lime wedges.
  • I eat it as is, straight out of the packet. You can also heat some corn tortillas and voila–fish tacos.
  • Enjoy!
It's a party on a plate!  I swear there's a piece of fish buried under there.

It’s a party on a plate!
I swear there’s a piece of fish buried under there.

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