When my hubs made dinner last week he made a very tasty fish dish cooked in parchment paper. I’ve used this technique before but I never used the flavors he used. His dish was flavored with herbs, lemon, and white wine… and it came together beautifully. I love cooking fish en papillote because it’s fast and easy and makes me feel fancy. Today I wanted to make this again and tried my best to recreated the flavors from my hubby’s dish. I’d say it was pretty close. 🙂 I’m not the best at folding the parchment so I’m not even going to try to teach you but here is a good video on how to fold the parchment paper.
Fish En Papillote (2 servings)
2 White Fish Fillets
2 tbs olive oil
1 tbs honey
1 lemon, cut half of it into rounds and save other half to squeeze on top of fish
1 cup cherry tomatoes (or sliced tomatoes)
½ tsp dried rosemary
½ tsp dried basil
½ tsp dried oregano
¼ tsp dried thyme
½ tsp garlic powder
2 tsp garlic, minced
1/2 tsp cayenne powder
Splash of white wine on each fish (about 1 tbs/fish)
pinch of salt and pepper
2 sheet of parchment paper large enough to enclosed each fish
1. Combine all the herbs and set aside.
2. Place fish in parchment.
3. Divide all ingredients evenly among the two fish.
4. Place lemon and tomatoes on top.
5. Gently add the lemon juice and splash of white wine.
6. Seal parchment pouch.
7. Bake 375 F for 15-20 minutes until cooked through.
My favorite part is opening the pouch!
Light, moist, flaky, flavorful fish!
Served with potatoes and green salad.
My hubby made dinner most days last week since he came home before me. As a thank you for him I decided to make Vietnamese Egg Rolls this weekend (at his request). I’ve eaten egg rolls plenty of times but I’ve never made them by myself, Since I was feeling brave and I felt up to the challenge. Overall the rolls were crispy on the outside and filling was tasty so I would say the egg rolls were successful. I still need to work on folding them so they’re more aesthetically pleasing after they’re fried. However, if you’re not already wondering, this post isn’t about egg rolls, it’s about the dipping sauce for the egg rolls, the Fish Sauce Dipping Sauce.
The fish sauce for Vietnamese Eggrolls is important and necessary. I feel for egg rolls the sauce should be more sweet than the regular everyday dipping fish sauce. There’s so many different recipes and changes to this traditional Vietnamese dipping sauce, and really as long as you have fish sauce it in, I don’t think there’s a wrong or right way to make it. My dad adds vinegar to his and I love his dipping sauce. I’ve seen other recipes that use coconut soda. Whatever way you want to make it, you just want the end result to be sweet, tangy, salty and a little spicy. For egg rolls, I like to add sweet chilli sauce to my dipping sauce to make it sweeter and a little thicker for dipping.
Fish Dipping Sauce for Egg Rolls (makes about 1.5 cups enough for 24 egg rolls)
¼ cup fish sauce
¾ cup hot water
½ lime juiced
4 tbs sugar
1 tbs white vinegar
3 tbs minced garlic
2 Thai chili pepper, minced
1/3 cup shredded carrots
2 tbs sweet chili sauce (optional)
1. Stir all ingredients together and adjust flavors as necessary.
This is the Sweet Chili Sauce that you can add for a little oomph!
On a completely different note, today as I was cleaning up after preparing some dinner in the kitchen and look what caught my eye….
Seriously….I didn’t do this at all, somehow my utensils and kitchen prep work caused a happy face on the cutting board. haha 🙂