By Yanni www.fishermansbelly.com
2-ea ½ lb yellowtail fillets
1 green bell pepper julienned
1 orange bell pepper julienned
½ small red onion julienned
1 sprig rosemary cut into 3 inch lengths
1 lemon sliced into rounds (1/8-1/4 thick)
1 orange sliced into rounds, red bell pepper optional (1/8-1/4 thick)
1 bottle (chilled for drinking during dinner) favorite dry white wine
2-4 tablespoons extra virgin olive oil
4-6 tablespoons of your favorite white wine
1 tablespoon of butter
cracked black pepper
1 package parchment paper 15-in wide
Assembling The Fish Fillets In A Packet
1. First start by preheating the oven at 400F degrees.
2. Place 2 square sheets of parchment paper one on top of the other. Cut a round radius at three corners while leaving the fourth corner with a 90 degree angle.
3. Place one sheet on the your workspace. Now place two lemon rounds and an orange slice in the center of the sheet. Next lay a fish fillet on top of the lemon-orange rounds and salt both sides. Lather one side of the fish fillet with ½ tablespoon of butter and then sprinkle with black pepper. Add the 3 inch rosemary sprig (90 degrees to the fillet) and begin to roll the fish fillet into a log, and then center.
4. Now add the green and orange bell peppers on each side of the fillet, and finally add half of the sliced red onions on top. Finally add about 3-4 tablespoons of wine and 1-2 tablespoons of olive oil on top of the fillet.
5. Place the second parchment paper on top and begin to fold and pleat starting 8 inches from the 90 degree cornered end. Keep the folds and pleats tight all the way around until you create a tight seal resulting in a tear drop shape. Finally, twist the pointed end of the tear drop to complete the encasement. Repeat the process for the second pouch. Remember to brush the top of each parchment bag with a little olive oil.
Baking The Fish Fillets In A Packet
6. Begin baking on a sheet pan at 400F degrees until you reach the 15 minute mark. If your fillets are on the thicker side, you can bake until you reach the 20 minutes. You shouldn’t have to worry about overcooking the fish since the fish will be steaming within the packet. After baking, remove the parchment bag from the oven.
7. Place the parchment pouch on a serving plate and then use a pair of scissors to make a small cut at the very top and center of the parchment bag. Through the small hole make four long cuts to open up the parchment pouch. Garnish with chopped dill