Mediterranean Rockfish in Parchment
Cooking rockfish (striped bass) in parchment guarantees that it comes out perfectly every time. The Mediterranean flavors of this dish are delicious. Great entertaining recipe because it's basically a meal in itself. I found this recipe online through a fishermen's bulletin board (NorCal Kayakers Anglers).
- Terry
INGREDIENTS
- 4 small rockfish fillets or 2 large fillets
- 4-6 large Yukon Gold potatoes thinly sliced
- ½ bag baby spinach
- 1 cup freshly grated parmesan cheese
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon finely chopped oregano
- 2 teaspoons sea salt, divided
- 2 teaspoons coarse ground pepper, divided
- 2 shallots thinly sliced
- 4-6 garlic cloves minced
- ½ pint grape tomatoes sliced in half
- 12 Kalamata-style black olives, pitted and cut into slivers
- 2 tablespoons capers
- 1 lemon, ½ very thinly sliced, the other half juiced
- ¼ teaspoon red pepper flakes (optional)
INSTRUCTIONS
Preheat oven to 400°F with a greased baking sheet on bottom rack. Cut out four 18-24” sheets of parchment (width depends on fillet thickness).
Cut potatoes into very thin slices. Toss potatoes with 2 tablespoons oil, 1 teaspoon oregano, ½ of the shallots, ¼ teaspoon sea salt and ground pepper. Roast potatoes on the baking sheet for 15 minutes. This step is optional depending on how thin the potatoes are cut. Divide potatoes among parchment squares, arranging them in center, slightly overlapping. Return baking sheet to the oven. Add ½ cup of baby spinach on top of the potatoes then ⅛ cup of grated parmesan cheese. Top with a piece of fish. Sprinkle each fillet with sea salt and ground pepper, then top each with ⅛ cup parmesan cheese, a lemon slice, shallots, garlic, olive slivers, capers, ½ teaspoon oregano, tomatoes, squeeze of lemon juice and 1 teaspoon of olive oil. Dust with red pepper flakes (optional).
Fold over the top of the parchment; then roll the sides in to form a sealed pouch. Put packages on the hot baking sheet and bake until fish is just cooked through, 15 to 22 minutes (15 minutes small rockfish, 18 minutes medium rockfish, 20-22 minutes large rockfish).
Carefully remove packets to individual serving plates and slit the top of each or let guests open their own.