Source: The Anti-inflammation Cookbook by Amanda Haas with Dr. Bradley Jacobs
So you love to cook, but wish you could avoid the messy clean-up step. That’s my story, and it’s a typical one. In fact I’ll go so far as to say that if I could I’d throw pots and pans away after every meal, I might just do that. But, of course, that is not the best solution to my want for a personal chef.
As part of my hunt for tactics designed to eliminate the nightly after-dinner crisis that makes me want to run and hide, I’ve discovered parchment paper---a little something that has the power to remove the stress of scrubbing cookie sheets, cake pans, lasagna dishes, and baked pasta pans for easy clean-up. Provided there’s no residual food clinging, parchment paper sheets can be used more than once. Buying the unbleached brand of parchment paper is recommended to avoid the element of bleach in your cooking.
If you’re not already hip to it, here’s a recipe that introduces parchment paper as a handy new tool to create a little less anxiety in the kitchen.
- Four 4-oz (115-g) fish fillets, such as halibut, salmon, or snapper, pin bones removed
- Kosher salt
- Freshly ground black pepper
- Extra-virgin olive oil for drizzling
- 2 lemons, preferably Meyer, ends trimmed, cut into 12 slices about 1/8 in. (3 mm) thick
- Kernels from 2 ears of corn
- 16 asparagus spears, bottoms trimmed, sliced on the bias into ½-in. (12-mm) pieces
- 1 cup (160 g) cherry tomatoes (optional if nightshade-sensitive)
- 2 Tbsp finely chopped assorted herbs, such as basil, chives, parsley, tarragon and dill
- Preheat the oven to 400 F (200 C).
- Cut four pieces of parchment paper each 18 inches long.
- Place a fish fillet on the center of the parchment paper.
- Season with a small pinch each of salt and pepper, then drizzle with olive oil.
- Place three lemon slices on the fillet, overlapping them slightly to cover the fish.
- Sprinkle one-fourth each of the corn, asparagus, and tomatoes (if using) evenly around the fish, then drizzle with a little olive oil and season again with a small pinch each of salt and pepper.
- Bring the long sides of the paper together, and fold the top edges down together to create a 1-inch (2.5-cm) seal, then continue to fold down tightly over the fish and vegetables.
- Twist the open ends of the parchment in opposite directions to prevent steam from escaping.