Chef Sheilah Kaufman
Fillets of Rockfish Vegetables and Olives in Parchment
Category
Entree
Servings
8 servings
Prep Time
1 hour
Cook Time
12-15 minutes
Author:
Chef Sheilah Kaufman
Ingredients
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Parchment Paper
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1½ pounds Rockfish Fillet, cut into 8 pieces
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½ pound Cipolline Onions, roasted and coarsely chopped (see recipe below)
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1 cup Organic Spinach (baby leaves)
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⅓ cup Kalamata Olives, pitted and coarsely chopped
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⅓ cup Pine Nuts, toasted
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Salt and Fresh Ground Black Pepper to taste
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1 tablespoon Extra Virgin Olive Oil
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Oregano for sprinkling on rockfish
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Thyme for sprinkling on rockfish
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Tarragon for sprinkling on rockfish
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½ teaspoon Extra Virgin Olive Oil
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Salt and Fresh Ground Black Pepper
Roasted Cipolline Onions
Directions
Fish Preparation
Preheat oven to 375 degrees F.
Cut eight squares of parchment paper 12 to 14-inches each (you can use aluminum foil). Cut in a heart shape large enough to wrap fish, herbs, and onions.
Place fish towards the middle of one half of the paper. Sprinkle with cipolline onions and salt lightly. Top with baby spinach leaves, kalamata olives, and pine nuts. Sprinkle with salt, pepper, and herb of your choice. Drizzle with a little olive oil. Fold the other half of the parchment over the fish and vegetables and fold the edges to form a half moon shape and seal the packet. Place packets on a cookie sheet and bake for 12 to 15 minutes or until done.
Bring to the table closed to hold flavors in and slash to open before eating.
Cipolline Onion Preparation
Preheat oven to 375 degrees F.
Trim the root end of the onion off. If hard to peel, drop in boiling water for a minute and plunge into cold water. Skin should slip off easily. Drizzle with olive oil and season lightly with salt, pepper, and fresh herbs. Wrap in foil and place in a small shallow pan. Add ¼ inch water and bake for 35 to 40 minutes.
Filed in:
Cipolline Onions,
Entree,
Fillets of Rockfish Vegetables and Olives in Parchment,
Herbs,
Oregano,
Organic Spinach,
Pine Nuts,
Spinach,
Tarragon,
Thyme
