Everyday I’m trufflin’. This recipe is easy, and incredibly flavorful. The herbs, lemon, fish, become fast friends in their parchment paper home of wonder. Like an unstoppable trio. The potatoes are roasted and tender and truffled to perfections. Great recipe for dinner parties as it is simple and the clean up is a snap(per).
4 pieces of white fish (halibut, cod, etc.)
8 sprigs of fresh thyme
2lbs Tri Color Potatoes (Baby reds, blue potatoes, gold fingerlings)
White truffle Oil
Preheat oven to 375
Chop potatoes, place in roasting pan over parchment paper, sprinkle with salt (not truffled), thyme leaves and a touch of EVOO. Roast for 40-45 minutes.
Cut 4 large pieces of parchment paper.
Place fish on paper with 2 lemon slices, 1 sprig of thyme, and a drizzle of EVOO.
Fold paper over fish and twist the sides to make a packet.
Place fish in oven for 8-10 minutes.
When potatoes finish, drizzle with truffle oil and add truffle salt to taste.
Serve alongside fish (still in it’s packet).