Orange Fish in Parchment September 29, 2020
Because the fish is sealed in a pouch before baking it stays extra moist and flavourful. If you don’t have parchment, foil works just as well. Feel free to try this method on other types of fish, like salmon, halibut, or cod. Check out the original recipe here.
- 5 garlic cloves, finely grated
- 1 small green chilli or serrano chilli, finely chopped
- 1 piece ginger, peeled, finely grated
- ½ tsp. ground turmeric
- 1 Tbsp. extra-virgin olive oil
- 4 fillets of a firm white fish
- Kosher salt
- Peel of 1 small clementine, finely chopped
- Cooked white rice and lime wedges (for serving)
- Place a rack in middle of oven; preheat to 220°. Mix garlic, chilli, ginger, oil, and turmeric in a small bowl to make a paste.
- Place fish on a paper towel and pat dry. Season all over with salt. Using half of the paste, coat 1 side of each fillet. Place a 2-foot sheet of parchment paper on work surface. Arrange fillets, paste side down, on half of parchment; coat top sides with remaining paste, making sure to evenly cover the entire surface. Top fillets with finely chopped clementine peel and fold other half of parchment up and over fish.
- Fold each open side over three times to seal parchment and make a pouch. Chill 30 minutes.
- Transfer pouch to a rimmed baking sheet and bake 10–12 minutes. Turn off oven and let fish sit in oven 1 minute longer—the pouch should have puffed up at this point. Remove from oven, let pouch cool 1 minute, then open (be careful of the hot steam inside!).
- Transfer fillets to plates and spoon juices from pouch over. Serve with rice and lime wedges for squeezing over.