Pack on the flavor, not the fat, with steamed hake
- Hake en Papillote
•1/2 pound small green beans, trimmed
•Pinch smoked paprika
•Salt and ground black pepper
•Four 4-ounce hake fillets
•4 sprigs fresh thyme
•4 fresh mint leaves
•4 small sprigs fresh marjoram
•4 lemon slices
Heat the oven to 375 degrees.
Cut four large pieces of parchment paper, about 12-by-20-inches each. Fold each in half the short way.
In a small bowl, toss the green beans with the paprika. Season with salt and black pepper. Open each sheet of parchment like a book. Arrange a quarter of the beans on one half of each sheet of parchment, placing them close to the fold line. Top each pile with a hake fillet. Season again with salt and black pepper.
Top each fillet with a sprig of thyme, a mint leaf, a sprig of marjoram and a slice of lemon. Fold the parchment packets closed like a book again. Starting at one end of the fold, fold the edges of the paper together every couple of inches, creating a seam all the way around. Tuck the last end under and place on a baking sheet.
Bake for 10 minutes. To serve, place each packet on a serving plate and tear open at the center.
Posted: Sunday, May 13, 2012 12:00 am
Sunday, May 13, 2012 12:00 am.