Photo by: Burke/Triolo Productions/Foodpix
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Tangy Pompano in Parchment Paper
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Adapted from The Modern Seafood Cook, Ed Brown and Arthur Boehm, Clarkson Potter, a division of Random House, Inc., 1995
(Serves 2)
- 1 whole pompano (about 1 1/2 pounds), gutted only
- 1 cup, bite-sized broccoli florets
- 1 lemon, zest cut into thin strips, plus a squeeze of lemon juice
- 1 lime, zest cut into thin strips, plus a squeeze of lime juice
- 4 fresh thyme or oregano sprigs, or 1/4 teaspoon dried, or 2 teaspoons chopped chives
- 1 1/2 cups, mushrooms, sliced 1/4-inch thick
- 1/2 cup, dry white wine, fish stock, or water
- 1 tablespoon, olive oil (optional)
- Salt and freshly ground black pepper
Preheat the oven to 400 degrees.
Cut a piece of foil or parchment paper (find it in the baking aisle of your local supermarket) 2 inches longer than and twice as wide as the fish. Fold the paper in half lengthwise, and seal it on two sides by folding the paper over itself or by crimping the foil well. You will then have a pouch into which you can slide the fish.
After putting the fish in the pouch, top it with the broccoli, citrus strips, juices, herbs or chives, mushrooms, and olive oil, if using. Pour in 1/2 cup wine, fish stock, or water, sprinkle with salt and pepper, then seal the remaining sides of the pouch tightly.
Place the pouch on a baking sheet. Put the baking sheet on top of the stove over medium-high heat for 3 minutes to start cooking, then transfer to the oven, and bake until the pouch has puffed, about 15 to 20 minutes.
Transfer the pouch to a plate, and bring it to the table while still hot. Slit the pouch open with a sharp knife, transfer the contents to individual plates, and spoon the sauce or liquid over all.
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