Nouvelle Pompano En Papillote

Garlic Puree

  • 6 heads garlic, cloves separated but not peeled

  • 1 cup olive oil

  • 3 sprigs fresh thyme

  • Juice and peel in large pieces of one lemon

Tomato Salad

  • 1-pint tomatoes, (assorted colors), cut in half

  • 1 shallot, minced

  • 2 tablespoons basil, chiffonade

  • 2 tablespoons balsamic or sherry vinegar

For The Fish

  • 1 ½ pounds flounder or sole

  • 4 tablespoons white wine

  • 4 tablespoons lemon juice

  • 8 tablespoons butter

  • 2 cup arugula

  1. For the Puree: Place all the puree ingredients in an ovenproof pan, place in oven at 350 for 20 minutes. Remove and cool. Strain oil and place in food processor. Peel garlic cloves and add to the oil and puree, season with salt and pepper; keep warm.

  2. For the flounder packets: Fold four pieces of parchment paper in half, place one portion of fish along the crease. Sprinkle the fish in each packet with 1 tablespoon white wine, 1 tablespoon lemon juice and 2 tablespoons butter. Season the fish well with salt and pepper. Fold the other half of the parchment over the fish and seal by folding and creasing the sides starting at one edge and working all the way around. Roast the parchment packets on a baking sheet in a 500-degree oven for 7 minutes, or until the bags thoroughly inflate and the paper becomes light brown.

  3. For the Tomato Salad: Mix all the ingredients together gently in a bowl. You can let the tomatoes “kiss the heat” or place them briefly in a hot pan to warm them.

  4. To Finish the dish: Spoon some garlic puree into the center of the dish and pour the contents of the bags over the puree. Spoon the tomato salad over the fish and sprinkle with the arugula leaves.

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Rosemary & Lemon Salmon Fillets