LINGUADO NO PACOTE (Flounder baked in paper)
Adding a healthy item to your daily meal routine like a fine fish or seafood is always good. This dish is simple to make and the recipe is delicious, fast, and low in calories. It can be served with a nice leafy green salad. I suggest serving a salad like that of Chef Craig. The salad Chef Gosselin made here in Fayetteville was delicious. He prepared it with a selection of baby greens, yellow and orange tomatoes, peppers, onion, and the perfect salad dressing that we created to taste.
In this recipe, I used flounders, but it is good with dogfish and salmon too.
4 flounders fillets
1/2 lb. medium shrimp, peeled and clean
2 tomatoes peeled and seeded, and cut in little cubes
4 garlic cloves, chopped
1/4 cup orange juice
4 Tbsp olive oil
1 Tbsp balsamic vinegar
1 Tbsp rosemary, thyme and oregano mixed and chopped
salt and pepper to taste
garlic powder to taste
onion powder to taste
a little dash of cinnamon (if the choice of fish is a white fish)
Parchment paper to fold the fish
First, preheat the oven 350 F.
Cut the parchment paper in squares big enough to fit the fish fillet comfortably. We need to have in mind that that paper will support the fish, shrimp and all the other ingredients inside and have to be enough to be twisted in the tips. We will use 2 squares of parchment paper for each fish fillet.
Now season the shrimp with salt and pepper, garlic powder and onion powder. Divide them in four portions (one to each fish fillet).
Season the fish fillets, now with salt, pepper, garlic powder and a dash of cinnamon. Cinnamon in white fishes get a really special touch. Now don’t use cinnamon if your choice of fish was salmon.
In a bowl mix well all the other ingredients, except the mixture of herbs, these will be sprinkled over the fishes: tomato, olive oil, orange juice, balsamic vinegar, garlic, tomatoes. Season to taste, do not put too much salt because the fish and shrimp is already seasoned, and the vinegar have some salt too. This too have to be used in 4 portions.
Put one fish fillet in each square of parchment paper, the portion of shrimp, and the mixture of tomatoes and garlic in the top. Sprinkle with the herbs Place another parchment paper square in the top and twist the tips making sure that is sealed very well. In the oven it will produce a little juice and we don’t want it escape.
Place the fish packages in a baking pan and put it in the oven for 25 minutes, approximately.
When they are ready do not open the packages yet. Place them in the serving plate, and serve with a good salad, open the package carefully because it will steam a little bit, and enjoy.
I told this is low caloric dish, just to curiosity, it have 281 cal per portion of 6 oz fillet (the flounder).
Pouch cooking is a great way to enhance flavors and preserve the nutritional value of food. Here Chef Mariuska helps you explore in your kitchen the uses of tools that I rarely use. I will make this recipe in my home for my wife….I bet she really likes this …..