A wonderful choice for those who generally proclaim not to like fish, rockfish fillets are very lean with a mild flavour and a firm texture once cooked. Cooking en papillote is a technique in which food is wrapped in a parchment or foil parcel and baked. Let diners cut open the parcels themselves, as half the fun is revealing the beautifully cooked contents at the table.
Feel free to use any mix of vegetables you have on hand in these packets. To ensure all elements are done cooking at the same time, cut slow-cooking vegetables into thin julienne slices or pre-cook some of them before assembling parcels.
To make salsa, start by preheating broiler. Place red peppers on baking sheet and broil, turning occasionally, until soft and skin is charred on all sides, about 15 minutes. Transfer to airtight container and cover, allowing to steam. Set aside and let cool at room temperature.
Meanwhile, heat oil in small frying pan over medium heat. Add cumin and cinnamon, stirring until fragrant, about 1 minute. Remove from heat and transfer to medium bowl.
Once cool enough to handle, peel skins off peppers and discard stems and seeds. Cut peppers into a medium dice and place in bowl along with toasted spices. Add remaining salsa ingredients and stir to combine. Salsa can be made ahead and refrigerated until ready to use. Allow salsa to sit at room temperature for at least 30 minutes before serving.
To assemble rockfish, start by preheating oven to 350 F (180 C).
In bowl, toss together sweet potatoes, spinach, coconut oil, and 1/4 tsp (1 mL) salt. Set aside.
Cut 4 pieces of parchment paper into 20 to 25 in (50 to 63 cm) pieces. Fold each sheet in half lengthwise, then open and place on clean work surface. To make parcels, divide sweet potato mixture among parchment, placing them on the left side of fold near crease, centred evenly between top and bottom of parchment paper.
Place a rockfish fillet on top of each bed of sweet potato, and season with remaining salt and black pepper. Slice half the orange and half the lemon into thin rounds. Place a couple of citrus rounds on top of fish before squeezing some juice from remaining orange half and lemon half over each portion of fish.
Working with one parcel at a time, fold right half of parchment paper over contents and, starting with top right corner, form a half-moon packet making small but tight pleats all the way around to seal completely. Repeat process with remaining packets. Transfer packets to 2 rimmed baking sheets and roast in oven until parcel is puffed and browned, 18 to 20 minutes.
To serve, place packets directly onto serving plates and use kitchen shears to open packets at the table. Discard citrus rounds and garnish with Moroccan salsa.
This recipe is part of the Sea's Bounty collection.
If breakfast oatmeal is your jam, you’ll happily spoon up this oat-infused hearty chili. It comes together quickly enough to add to your weeknight dinner routine, but soaking the steel-cut oats ahead of time is key to having them cook more efficiently. Toppings run the gamut of avocado, sour cream, broken tortilla chips, cilantro, or grated cheddar. Hot stuff Chili powders can range greatly in their heat levels. So, it’s important to know the type you’re working with to gauge how much of a fiery kick it will add to a dish.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.