Don Morrison's Baked Fish in Parchment Paper
• 2 (6-ounce) firm-fleshed white-fish fillet, such as hake, cod, haddock, redfish, or striped bass
• 1 tablespoon extra-virgin olive oil
• Half of onion, cut into thin strips
• 1 Red or green bell pepper, cut into thin strips
• ½ cup of sliced mushroom
• ½ cup diced fresh tomatoes
• Freshly ground black pepper
• Fresh herbs, such as chives, parsley, oregano, or thyme
• 1 tablespoon unsalted butter
• 1 lemon (cut in half, keep one half as is and slice the other half into 4 thin slices)
• 2 tablespoon white wine, fish stock, or water
1. Heat the oven to 450°F and arrange a rack in the middle.
2. Draw out a 2 large piece of parchment paper (about 17 by 11 inches) and, with one of the longer edges closest you, fold each piece in half from left to right. Using scissors cut out 2 large heart shapes.
3. Rub each filet with olive oil and place each piece of fish in the center of one half of each parchment heart. (The heart should be large enough that there is at least a 1-1/2-inch border around the fillet.)
4. Set the parchment heart & fish on a baking sheet. Place ½ of the peppers, onions, mushrooms, and tomatoes on top of each fish filet.
5. Place 2 lemon slices on top each fish/vegetable combo.
6. Lay a few sprigs of herbs (if using) on top of the lemon. Break the butter into little pieces and arrange them on top of each pile.
7. Squeeze the half of lemon and pour 1 Tablespoon of liquid (wine, stock, or water) over each filet/vegetable pile. Salt & pepper.
8. Fold the parchment heart over to cover the fish. (The edges of the heart should line up.) Starting at the rounded end, crimp the edges together, folding them over themselves and leaving the last two inches at the pointed end unfolded. Slightly tilt the package up and pour in the wine or water. Finish crimping the edges, then twist the pointed end around once and fold the "tail" under.
9. Place the baking sheet in the oven and bake 10 minutes for a 3/4-inch-thick fillet or 12 minutes for a 1- to 1-1/4-inch-thick fillet.
10. Remove the baking sheet from the oven and transfer the parchment package to a dinner plate. Serve immediately, cutting into the parchment tableside using scissors or a knife. Remove lemon slices and sprigs of herbs before eating. Enjoy!