Fish en Papilotte w/ Truffled Tri-Color Potatoes

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).

IMG_3573

The Food

4 pieces of white fish (halibut, cod, etc.)

8 sprigs of fresh thyme

2lbs Tri Color Potatoes (Baby reds, blue potatoes, gold fingerlings)

Olive Oil

Lemon

Salt

Pepper

White truffle Oil

Truffle Salt

Parchment Paper

The Process

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).

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s