Have you made a meal in a parchment packet before? I hadn’t. But now, consider me a convert to this cooking method. Here’s why:
It takes 20 minutes and requires barely any clean up. All you need is a long sheet of parchment, one fillet of fish (I used salmon, but I’ve since used haddock with similarly good results), a drizzle of high quality olive oil (I love California Olive Ranch Everyday olive oil), thin slices of garlic, rounds of citrus for moisture and flavor (orange, lemon, lime…), and any quick-cooking veggies you like (anything other than root veggies, which will take a lot longer to cook than the fish).
Here is a fantastic video tutorial on folding the packet in the proper, half moon-shaped way. I, however, can’t help myself and like to do most things on a wing and a prayer, so I chose to fold the parchment tightly into a rectangle. (Thankfully it worked.)
The packet went onto a cookie sheet and into the oven for about 18 minutes and when it emerged, lunch was self-contained and served. I ate it straight from the parchment. Classy as a box of wine.
I couldn’t tell which I liked more: the softness of the just-steamed fish or the light citrus sauce that was created inside my little pouch. I spooned it over the salmon while eating, but eventually resorted to upending the parchment into my mouth. I’ve been known to do worse, though. Want to know what else I do? Most times, when I steam broccoli (not using a steamer basket–just putting broccoli in a pot filled with about an inch or so of simmering water), I pour the small amount of water remaining in the pot into a cup and then…wait for it…drink it. Yes, I am the grossest. I tell myself it’s because some of the vitamins and minerals have seeped out of the broccoli and into the water and that it would be a shame to pour them down the drain. Then again, I tell myself a lot of wack-a-doo things. So.
Back to the salmon in parchment. It’s summery, healthy, and quick and easy to make. I think you’re going to love it.