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.
3 large red peppers
1 tsp (5 mL) coconut oil or grapeseed oil
1 tsp (5 mL) ground cumin
1/2 tsp (2 mL) ground cinnamon
1/2 cup (125 mL) Kalamata olives, pitted and chopped
1/2 cup (125 mL) diced red onion
1/2 cup (125 mL) chopped fresh parsley leaves
1/4 cup (60 mL) golden raisins
3 Tbsp (45 mL) lemon juice
2 Tbsp (30 mL) extra-virgin olive oil
2 Tbsp (30 mL) chopped fresh mint leaves
2 tsp (10 mL) finely grated orange zest
1/2 tsp (2 mL) chili powder
6 cups (1.5 L) peeled and spiralized sweet potatoes, about 3 small potatoes
3 cups (750 mL) baby spinach
1 Tbsp (15 mL) coconut oil
3/4 tsp (4 mL) sea salt, divided
6 – 5 oz (140 g) rockfish fillets
1/4 tsp (1 mL) freshly ground black pepper
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.