Wrapping food for cooking is not a new concept. The method goes back to primitive times when people used leaves and other natural casings to envelop food before tossing the packets onto hot coals. The process is fast, easy, and economical, and it maintains the springtime fresh taste, textures, and aromas of just-picked produce.
Ingredients
- 2 tablespoons butter
- 3-4 cloves garlic, minced
- 1 16-ounce jar of roasted red peppers, roughly chopped
- ½ cup water
- ½ cup cider vinegar
- 4 teaspoons tamari or soy sauce
- 1 sweet green pepper, diced
- 4 medium-sized flounder fillets
- Parchment paper
Preparation
Melt butter in a medium skillet and sauté the garlic until lightly brown. Do not let it burn.
Add the red peppers and water, cover, and cook on medium heat for 15 minutes, stirring occasionally.
In a blender, purée the garlic and red pepper mixture along with vinegar, tamari or soy until smooth.
Stir in green pepper. This will make about 2 cups of sauce.
Cut four pieces (15 x 15 inches) of parchment paper and butter or oil one side. Place one portion of flounder on each piece of paper, positioning it near the fold. Spoon a large tablespoon of the pepper mixture over the fish and seal the packets (see sidebar for instructions).
Place the packets on a baking sheet and bake at 450 degrees for 12 minutes until the paper is browned and puffed.
Remove from oven, snip the top of each packet with a pair of scissors to open the paper, and serve immediately.
Serves four.
About this recipe
CUTTING, FOLDING, AND SEALING THE PARCHMENT PAPER
Cut a large rectangle of parchment paper for each serving, making it more than double the size of the fish. Fold the paper in half. Start at the fold and cut a half-circle or halfheart like you were making a Valentine’s heart. Open the paper and lightly butter (or oil) both halves of the open paper. Place the fillet on one side of the paper, near the fold, but not too close. Sprinkle it with freshly ground pepper, put a generous spoonful of red pepper purée mixture on the fish, and fold the paper over the food. Seal the edges by folding a small section of the paper at a time, creasing with your fingers, then folding again to make a double rim. Continue until the whole packet is closed. The edges must be tightly sealed, or the papillote will not puff during baking.
