Last night we had an old standby, Salmon in Parchment Paper, which can be ready to put in the oven in less than ten minutes and takes 20 minutes to cook. This is simply a piece of fish on top of a bed of vegetables steamed in a parchment paper package.
Any fish and vegetable combination works and there’s no way to mess this up (unless you use wax paper instead of parchment). Last night I used zucchini tossed with fresh basil for the bed of vegetables, but my favorite is thinly sliced potatoes and onions with a flaky white fish. This is another great reason to have a mandoline; if your bed of vegetables is sliced thinly enough, it will cook perfectly, absorbing the olive oil and lemon flavors.
I made a pot of jasmine rice to go with the fish last night, but sautéed an onion and a clove of garlic with the dry rice in the rice cooker before adding chicken stock to cook the rice.
Salmon (or any fish) in Parchment
Preheat oven to 425°. Cut two pieces of parchment large enough to make a package for each serving.
Lay a bed of thinly sliced vegetables (one serving’s worth) on one side of a piece of parchment paper. Season lightly with salt and pepper and a drizzle of olive oil. Lay fish on top of vegetables and season lightly again with salt and pepper. Squeeze a little lemon juice over the fish and then add lemon slices. Fold the parchment paper over and crimp around the edges to seal completely.
Cook 15 to 20 minutes. Either serve each person a package on their plate, or remove the fish and vegetables before serving. (Just make sure to tell guests not to eat the paper.)