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recipe card
May 15, 2002

main dish
Caviar Whitefish Filets in Parchment
the cook:guest about more

This recipe is from Hannah, a friend of Robyn's. She got it from Tacha Ortega of Austin, TX.

1 1/2 lbs whitefish filets (something with good integrity and mild flavor, e.g. perch, drum, flounder, or monkfish.)
1 jar of lumpfish caviar- orange or red (cooking withe the black stuff is like cooking with ink)
2 cloves garlic thinly sliced
1 jar or can artichoke hearts thinly sliced
2 sprigs of fresh thyme or curry herb
6 cherry tomatoes halved
1 cup haricots verts --preferably raw-- french cut (fine asparagus tips may be used)

olive oil
juice of one lemon

Preheat Oven to 350 degrees. On two large squares of parchment, seprate fish into halves, placing one half in the center of each sheet. Arrange garlic slices, tomatoes, thyme sprigs, artichokes and haricots verts. Douse each group with lemon juice, add just a pinch of ground black pepper. Drizzle generously with olive oil. Sprinkle caviar evenly over both filets.
Fold parchment over, so that it folds the filets in half, encompassing the other ingredients. Halved parchment should be triangular: folding little by little around the edge,s finished pods should be circular. (see below) Ends should be twisted.
Rub dry parts of parchment with olive oil to moisten and prevent burning.
Bake for 40 minutes on a cookie sheet.
Serve with tops of paper torn open.

Serves Four

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