I was recently introduced to a blog where they cooked fish in a new way (new for me, anyway) - in parchment paper. The nice thing about this method is that you don't need any oil, butter, or other fat to cook the fish evenly and thoroughly, because the fish steams within the parchment paper as you bake it in the oven. Another bonus of this method is that it's extraordinarily simple. You just have to arrange the fish, spices and veggies on a piece of parchment paper, wrap it up envelope style, and cook it. Then, unwrap and eat. No mess, no 50 dishes to clean up. This fish was easily in our top 3 favorite dishes that I've made. The spices were nicely infused and the fish was perfectly soft, flaky, and flavorful. This is one of those dishes that looks fancy, but requires very little effort to make. I came up with this recipe based on a couple leftover veggies in the fridge and spices that I always have on hand.
- 4 Swai fillets (you can use any firm-ish white fish. I used frozen Swai, which has a similar texture to catfish and a delicate, slightly sweet flavor)
- 1 medium red potato, peeled and diced
- 1/2 large red pepper, diced
- 4 large garlic cloves, minced
- 3 green onions, sliced
- 2 tsp red chili powder
- 1 tsp paprika
- 2 tsp dried basil
Preheat oven to 350 degrees F. Cut four pieces of parchment paper and place on an aluminum foil-lined baking tray. On each piece, place a Swai fillet in the center and sprinkle generously with garlic and green onions. Place potato pieces and red pepper around the fillet. Season with red chili powder, paprika, dried basil, salt, and pepper. Wrap fish in parchment paper and place fold side down on baking tray. Cook for 25 minutes. Serve either alone or over rice.