JOHN DORY EN -PAPILLOTE
What an easy, quick, delicious way to prepare fish, when it is too warm to cook.
- 4 John Dory fillets (170 – 230 g each)
- 2 carrots, cut thin julienne
- 2 tomatoes, sliced thinly
- 2 leeks, cut in thin julienne (use white and part of green)
- 3 cloves garlic, finely chopped
- 2 zucchini, julienne cut
- 3 tablespoon, chopped fresh dill
- 4 tablespoons olive oil
- ¼ cup fish stock or dry white wine
- 1 tablespoon butter
- salt, fish spice and pepper
- 4 pieces of parchment paper (30 x 40 cm)
Pre- heat oven to 180ºC.
The John Dory fillets are fairly thin, so do a quick sauté of the veggies.
Heat pan over medium- high heat, add 1 tablespoon olive and 1 tablespoon butter.
Add garlic until it just starts to brown.
Add vegetables (save tomatoes and dill till the end, save a little dill to top the fillets).
Sauté until vegetables start to soften, toss in tomatoes and dill and take off heat.
Fold parchment paper in half and lightly brush all the edges with olive oil.
Divide vegetables equally on one side of each paper and season with salt, fish spice and pepper.
Place each fillet over vegetables and drizzle with the rest of the olive oil and stock/wine and sprinkle a bit of dill over fillets.
Fold the other half of the parchment over the top (as though you are closing a book) and crimp the outer edges of the parchment to seal the fish and other ingredients in the parchment.
Make sure to leave enough air in the packet for the dish to steam in the oven.
Place on cookie sheet or baking tin and put in oven for 12 minutes
Serve in pouch – tear into center of pouch at the table and enjoy the steaming hot, aromatic smell!
Recipe and photo: Elize de Kock and Amanda Conradie
