recipe adapted from Cooking Know How by Bruce Weinstein and Mark Scarbrough
You can use any type of fish that you want. I cooked with salmon, and the only thing you need to know about baking salmon is that you might find perfectly safe, but unsightly white protein specs once it's cooked. It's a natural occurrence when you bake salmon, so don't worry if you see it! I'm giving you the recipe amounts for one, but this is a very flexible recipe. If you have 2 people, then make 2 packets.
Ingredients:Two 16-inch parchment paper sheets (or tin foil)
2 rosemary sprigs (or cilantro or parsley or thyme)
One 5-6 ounce skinless fish fillet
1/2 cup diced zucchini
3 cherry tomatoes, halved
2 small artichoke hearts (canned) quartered
1 tablespoon dry white wine
salt and pepper
squeeze of fresh lemon juice
1. Preheat your oven to 450F.
2. Lay one parchment paper over another, long side of the paper horizontal. Lay herb sprigs in middle of the parchment. Season fish on both sides with salt and pepper. Lay fish on top of the herb sprigs. Spoon the zucchini, tomatoes and artichoke hears over the fish. Season the vegetables with a pinch more of salt and pepper. Pour the white wine over everything.
3. Seal the packet closed by rolling and crimping the long sides together over the fish and vegetables. Then roll and crimp the ends closed so no steam can escape. Place on baking sheet.
4. Bake for 10-15 minutes, until fish cooked through. Timing depends on thickness of fish. 10 minutes for 1/2-inch fillet; 15 minutes for 1-inch fillet. If you are cooking more than one packet, add another minute to cooking time for each additional packet. Just before serving, carefully open the packet (hot steam!) add just a squeeze of lemon juice over everything.