There is certainly not a solid appellation you can fling at this Fish with Blood Orange and Thyme in Parchment that doesn’t fit — low calorie, low carb, gluten free, Paleo, low fat, Whole30… and keeping in mind that you’re grinding away you can toss in delightful and heavenly. It’s extraordinary to have in your armory of plans for when you want to purge.
This is an idea I mess with a great deal, (recollect this lemon spice form?) mostly on the grounds that we love to eat fish, and incompletely on the grounds that it’s so quick and simple. At times I’ll layer my fish on top of onions, or fennel, some of the time tomatoes or julienned veggies, but since we’re toward the beginning of citrus season, I’m utilizing beautiful blood oranges cut so daintily you can see directly through them like stained glass. They’ll fragrance my trout with their particular berry flavor.
The key to making a heavenly supper out of something as basic as a piece of fish, a blood orange, and a couple of twigs of thyme is heating them up en papiollote, or in material. It’s a little parcel you overlap yourself from a major sheet of material paper. It keeps every one of the juices and flavors in and they get an opportunity to upgrade one another. Prior to wrapping up the bundle I drench the fish with some great olive oil, I utilized my O Blood Orange Olive Oil to underline the flavor. This is the moderate adaptation, however you can layer in veggies on the off chance that you like, or cooked couscous, rice, or different grains.
You’ll orchestrate a layer of extremely slim orange cuts on a sheet of material paper (you can likewise utilize foil.) Top the citrus with twigs of new thyme, and that structures the bed for your fish filet. Season the fish with salt and pepper, and sprinkle with olive oil. Wrap up the material like a little paper bundle, collapsing the edges to get. You needn’t bother with the string, I recently did that for the photograph 😉
Ingredients
- 2 fillets of fish I used trout
- 2 blood oranges
- sprigs of fresh thyme
- salt and pepper
- good quality olive oil I used O Blood Orange Olive Oil
Instructions
- Set oven to 400F
- Use a mandoline slicer to slice your oranges into 1/8 inch slices. Remove any seeds.
- Arrange the slices in the middle of two large sheets of parchment paper. Overlap them out so they are about the size of your fish fillet. Top the oranges with fresh sprigs of thyme.
- Lay the fish on top of the thyme, and season with salt and pepper. Drizzle liberally with olive oil.
- Bring the two long sides of paper up around the fish and roll or fold to secure. Do the same with each end.
- Lay the packets on a baking sheet and bake for about 20 minutes. The fish will be steamed perfectly. If you are using thick pieces of fish you may want to check that it is done to your liking.
- Serve immediately sprinkled with some fresh thyme. Remove the cooked thyme if you like.
notes
- I planned to use tilapia for this recipe, but when I got to the market the pieces of tilapia were just huge. I went with beautiful trout fillets instead. When it comes to fresh fish, keep an open mind with a recipe until you see what’s available at the market. Better to go with what looks best rather than stick to a preconceived plan. In this recipe any kind of mild white fish would work, including flounder, sole, halibut, etc. I would not use a strong fish like salmon, swordfish, or tuna because I think they would dominate the delicate flavor of the oranges. Note that if you do substitute a thicker piece of fish your cooking time may vary.
- The oranges should be finely sliced for this, and an inexpensive mandoline slicer does a fantastic job.
- Don’t stress about how to fold up the packet of parchment. The main thing is to get it closed and secure. Crunching it up like a lunch bag is fine.
- I’ve done this with slits cut in the paper and without, and I don’t notice a difference, so I don’t do it.
- Just before serving sprinkle on some fresh herbs.
