Baked Red Snapper with Asparagus  and  White Wine  in Parchment Paper

Ingredients 

  • 2 skinless red snapper fillets(about 150 grams each)
  • 2 inches ginger julienne
  • 1 garlic clove
  • 1 lime thinly sliced
  • 200 grams asparagus ( snap the woody part )
  • 1 tsp minced fresh thyme or dried thyme
  • 3 tbsp white wine/ fish stocks
  • salt
  • pepper
  • 1 tsp olive oil (optional)
  • 2 (16-inch) parchment paper

Instructions:

It’s been a hectic week but being a foodie, I just can’t resist and decided to go for an easy but great healthy meal.   I was lucky to get this fresh red snapper in the supermarket and I am on for the In Parchment fish today. I love food with excellent aroma and this cooking method exactly provides that. This is well known as En papillote in French and Al Cartoccio in Italian. There are so many methods of cooking this recipe but I opted for the oil free.  The parcel is typically made from folded parchment paper. The parchment paper holds the moisture to steam the food and also holds the aroma really well and brings that dining excitement when served.

Cut the parchment paper into heart shaped.

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You can cut the ginger in fine julienne as the initial step.

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Take the lime and slice them just fine.

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You can thinly slice garlic now.

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Trim the wood part from the asparagus and put the asparagus in the centre of the heart shaped parchment paper.

Season with salt and pepper and put some garlic and thyme.

Check if you can fold the paper in the right way before you put the fish and stock/wine

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Season your fish well with salt , pepper, and thyme.

You can lay the fish on the top of the asparagus.

Now put some julienne ginger on the top.

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Now put the sliced limes on top.
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You can fold the parchment paper edges together. But before you complete folding the paper, put wine/stock and shield it properly so that steam gets trapped inside it.

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Now place them on a baking tray. Place the tray in the hot oven for 15 minutes @ 200 C.

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You can now check if the paper puffs up or not. If the paper puffs up, it’s a good indication that the fish is done well. Open the parchment paper slightly and inspect if the fish and the asparagus are cooked.You should continue to cook for few more minutes if they are not yet cooked. Remember, overcooking is a big NO here.

Eventually, you should be happy to see that your fish is firm and asparagus is tender. It’s a good sign that your meal is going great.
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You can now place it on the serving plate. Open the parchment paper on serving, This will kick out the awesome aroma cloud and give you a fine dining experience.

I love to have it with some white rice:) and it goes just fine. I just can’t complain about this one and I hope you will surely love it too.
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5.0 from 2 reviews
Baked Red Snapper with Asparagus  and  White Wine  in Parchment Paper
Author: 
Recipe type: Meal
Cuisine: Western
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 skinless red snapper fillets(about 150 grams each)
  • 2 inches ginger julienne
  • 1 garlic clove
  • 1 lime thinly sliced
  • 200 grams asparagus ( snap the woody part )
  • 1 tsp minced fresh thyme or dried thyme
  • 3 tbsp white wine/ fish stocks
  • salt
  • pepper
  • 1 tsp olive oil (optional)
  • 2 (16-inch) parchment paper
Instructions
  1. Cut the parchment paper into heart shaped
  2. You can cut the ginger into fine julienne as the initial step.
  3. Take the lime and slice them just fine.
  4. You can thinly slice garlic now.
  5. Trim the wood part from the asparagus and put the asparagus in the center of the heart-shaped parchment paper.
  6. Season with salt and pepper and put some garlic and thyme
  7. Check if you can fold the paper in the right way before you put the fish and stock/wine
  8. Season your fish well with salt , pepper, and thyme.
  9. You can lay the fish on the top of the asparagus.
  10. Now put some julienne ginger on the top.
  11. Now put the sliced limes on top.
  12. You can fold the parchment paper edges together.
  13. But before you complete folding the paper, put wine/stock and shield it properly so that steam gets trapped inside it.
  14. Now place them in a baking tray. Place the tray it in the hot oven for 15 minutes @ 200 C.
  15. You can now check if the paper puffs up or not.
  16. If the paper puffs up, it's a good indication that the fish is done well.
  17. Slowly open and inspect  the fish and the asparagus.
  18. You can now place it on the serving plate.
  19. Open the parchment paper on serving

Clam with Cherry tomatoes, Bacon and White wine

Ingredients

  •  1000 grams clams
  • 1/4 cup onion
  • 5 garlic cloves
  • 1 cup cherry tomatoes
  • 5 strips smoky bacon
  • 3 tbsp coriander/ flat leaf parsley
  • 350 ml white wine(i use Sauvignon Blanc)
  • Black pepper
  • Salt

Instructions:

I must say that fresh clams and lobster are seasonal in the Indiasubcontinentnt. Summer is already here and it’s really going to be tough to get them. So, I wanted to have them so badly while they are available in the market.  These are small clamps which require some amount of effort in cleaning them. But at the end TRUST ME, You will love it and definitely not regret it.

Scrub & Wash the clamps to get rid of the dirt and sand. Make sure you identify and remove the open ones as they are not good anymore. You must soak them in clean water for 30 mins to an hour. This helps remove the sand from inside the clamps.

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Chop the onions very fine (ratio is provided in the ingredients section)

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Finely chop the garlic (ratio is provided in the ingredients section)

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Cut the Cherry tomatoes into halved (ratio is provided in the ingredients section)

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Chop the Coriander (ratio is provided in the ingredients section)

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Slice the bacon strips as shown below(ratio is provided in the ingredients section)

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In a heavy bottom pan, put the Bacon in medium heat and allow it to cook till they turn crispy and brown. Drain out the oil and keep the bacon aside.

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Put back the same pan on medium-low heat, add chopped onions and chopped garlic. Cook till onion becomes translucent and avoid overcooking. This might take 60 to 90 seconds.

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Add tomatoes and bacon into the pan. Put the lid on and let them sweat for 2 minutes.

Stir them for one more minute.

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You can now add the clamps and white wine together. Put the lid back again and let it cook at high flames till the clam opens up.

Add coriander/parsley and cook for one more minute.

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You can garnish them with freshly chopped coriander and serve hot.

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Happy Clamping Guys !! Hope you love them

 

 

 

5.0 from 1 reviews
Clam with Cherry Tomatoes, Bacon and White wine
Author: 
Recipe type: Lunch Dinner
Cuisine: Spanish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1000 grams clam
  • ¼ cup onion
  • 5 garlic cloves
  • 1 cup cherry tomatoes
  • 5 strips smoky bacon
  • 3 tbsp coriander/ flat leaf parsley
  • 350 ml white wine(i use Sauvignon Blanc)
  • Black pepper
  • Salt
Instructions
  1. Scrub & Wash the clamps to get rid of the dirt and sand.
  2. Make sure you identify and remove the open ones.
  3. Soak them in clean water for 30 mins to an hour.
  4. Chop the onions very fine
  5. Finely chop the garlic
  6. Cut the Cherry tomatoes into halved
  7. Chop the Coriander
  8. Slice the bacon strips
  9. In a heavy bottom pan, put the Bacon in medium heat
  10. Allow it to cook till they turn crispy and brown.
  11. Drain out the oil and keep the bacon aside.
  12. Put back the same pan over medium low heat,
  13. Add chopped onions and chopped garlic.
  14. Cook till onion becomes translucent
  15. Add tomatoes and bacon into the pan.
  16. Put the lid on and let them sweat for 2 minutes.
  17. Stir them for one more minute.
  18. You can now add the clamps and white wine together.
  19. Put the lid back again and let it cook at high flames till the clamps opens up.
  20. Add coriander/parsley and cook for one more minute.
  21. You can garnish them with fresh chopped coriander and serve hot.