Seasonal Fish with Julienned Vegetables in Papillote
Servings: 8

3 tablespoons extra-virgin olive oil
8 medium carrots, julienned into 3-inch strips and 1/2 pound green beans or snow peas, julienned
4 tablespoons minced ginger
2 teaspoons chopped cilantro
1/3 cup water
8 sprigs cilantro
8 serving-size pieces of fish*
8 (13-inch) squares parchment paper

Heat oil in large skillet. Add carrots, green beans and ginger; cook, stirring frequently, 5 minutes. Add water; cook 5 minutes more, stirring frequently, and remove from heat. Stir in chopped cilantro, if using.

Stack and fold the eight pieces of parchment in half diagonally and cut into large rounded hearts. Open a heart and place one piece offish in middle of one side. Repeat with the remaining seven forming an assembly line. Top each piece with the vegetable mixture, dividing it evenly among the eight. Place one sprig of cilantro on top of vegetables. Fold over and seal parchment by beginning at bottom of center crease and overlapping and folding edge of parchment to form a tight seal. Repeat with remaining fish and vegetables. May be made up to 4 hours in advance.

Preheat oven to 450°. Bake 10 to 14 minutes (10 if your vegetables are hot and you bake it immediately, 14 if it has been chilled). With a sharp knife, cut an X in the top of each papillote and serve immediately.

*You can use sea bass, salmon, tuna, swordfish—whatever is in season. If the fish is very thin, cook it for about 8 minutes.

Recipe by Anne Bailey, A la Carte Culinary Services, Ltd.

Funny, I never liked fish at all, but all the recipes and postings about it, and now I even order fish out these days. This place does expand your horizons a lot.