What's for Dinner? Fish in Parchment!

After a tough spinning workout this morning, I was feeling good and healthy.  I wanted something that was also light and nutritious for dinner. This fish in parchment recipe is just the ticket.  If you have never cooked in parchment before, you have to try it!  It seems scary, but there is really nothing to it, and everything comes out super moist and delicious.  The first time I encountered this cooking method was when I was working for Whole Foods and we did a photo shoot for a similar recipe (developed by my pal, Cindy).  I was in love ever since!  This recipe is for fish, but I have done chicken and it is awesome as well (you would just need to cook it for longer than the fish).  The key is to cut the veggies very thin, so they cook in the same amount of time that the fish does. And feel free to add in any veggies you like...there are so many ways you can do it.  I hope you like it as much as I do!  Enjoy!

Fish in Parchment
Serves 2

½ large or one small zucchini, julienned in fine strips

1 small carrot, julienned (or a small handful of the pre-shredded carrots!)

1 small fennel bulb (white bulb only), very thinly sliced (remove the tough core from center)

1 small leek, white part only, thinly sliced

1 small onion, halved, then thinly sliced

2 cloves garlic, minced

1 TBSP extra virgin olive oil

Salt and pepper to taste

Juice of ½ lemon

2 (6-ounce) snapper, grouper, kingclip or salmon fillets

2 TBSP pesto

Parchment paper

Preheat oven to 425°F. Combine zucchini, carrots, fennel, leeks, onion, garlic, olive oil and salt and pepper into a large bowl and toss well.

 Lay an 18-inch piece of parchment paper on a work surface. Fold in half (like a book). While folded, cut through both paper layers to form a heart shape (make this as large as possible). Open the paper and place ½ of the veggie mix on half of the heart, as close to the fold as you can. Top with fish, 1 TBSP pesto and a squeeze of lemon.  Fold the second side of the heart over the fish and veggies so it is closed.  Beginning at the rounded top of the heart, roll up and keep folding over the edge of the paper toward the fish, working your way around the side of the half heart. When you get to the heart's tip, firmly twist and tuck the end underneath the package (make sure it is sealed tight, so the steam from cooking will not escape). Repeat with second fillet and remaining vegetables.

Put both packets on a sheet pan and bake until paper is puffy and starting to brown, 18 to 20 minutes. Remove to serving plates and cut open (be careful, the steam will come pouring out). 

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What's for Dinner? Pesto Pasta Primavera!

I was thinking we needed some major veggies tonight...we hadn't had many lately.  We had MORE zucchini from the garden and I made a ton more pesto from the ridiculous amount of basil that keeps popping up. I went to the store and got a few more of our favorites, and threw this dish together.  We were about half way through dinner and Sully yelled..."HEY! There's no MEAT in here!"  Well, he obviously didn't mind too much, 'cause he ate it up and said it was great.  Every once in a while it's nice to be a vegetarian, if only for one meal!  Oh, and our little boy Finn loved it, too...at least most of it!  Enjoy!

Pesto Pasta Primavera

Serves 4-6

• 1 pkg (9 oz) fresh, refrigerated linguine (or a little more than half a box dry)
• kosher salt
• 1 crown broccoli, cut into florettes
• 1 TBSP olive oil
• 2 TBSP Brummel & Brown spread or butter
• ½ onion, diced
• ½ bunch pencil asparagus, woody ends cut off and then cut into 2-3 sections*
• 1 carton sliced mushrooms
• ½ red bell pepper, cut into thin strips
• ½ zucchini, cut into half moons
• ½ cup fresh basil pesto
• 3 cloves garlic, minced
• 2 Roma or Campari tomatoes, cut in large pieces
• grated Parmesan or Romano cheese

In a large pot, bring salted water to boil. Once boiling, add broccoli and cook for 3 minutes.

While broccoli cooks, in a large skillet over high heat, add olive oil and butter and add onion and pepper and sauté 1 minute.  Add zucchini and asparagus and continue cooking 1 more minute.  Use a slotted spoon to remove broccoli from the boiling water, and add it and mushrooms to the skillet and continue cooking until all veggies are cooked through and soft, 5-10 minutes (if you want to, add a couple of tablespoons of water and cover the skillet to let steam).

In the boiling water, add pasta and cook per instructions on container.  Drain but reserve ½ cup of cooking liquid and add to skillet with cooking veggies.  Return pasta to large pot and stir in pesto.

When all veggies are cooked through, add garlic and tomatoes and continue cooking 1 more minute and remove from heat. Add veggies to pot with pasta and combine gently.  Sprinkle with a generous amount of Parmesan and serve!

* If you can only find the thick-stemmed asparagus, cut as instructed, and cook in boiling water with broccoli (and follow same instructions for them).

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