Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Make the Preserved Lemon Chimichurri: Rinse
Capers (2 Tbsp)
in cold running water. Pat dry and chop them up.
Step 2
Pick the
Fresh Parsley (1 bunch)
leaves and rinse them under water. Pat them dry, mince and then measure out 2 cups. Do the same for the
Fresh Oregano (1 bunch)
and measure out 2 teaspoons.
Step 3
Remove the
Preserved Lemons (2)
from the brine. Cut them into wedges with a very sharp knife.
Step 4
Hold the wedges skin side down on a cutting board. Run the blade of the knife over the lemon to remove all the pith and pulp, so there is no white at all. Mince the peel finely.
Step 5
Combine the Capers, parsley, oregano, lemon peel,
Crushed Red Pepper Flakes (1/2 tsp)
,
Extra-Virgin Olive Oil (1 cup)
, and the juice from
Lemon (1)
in a mixing bowl and stir together.
Step 6
Set aside until ready to use. The sauce gets better if it sits for at least a couple hours.
Step 7
Slice the
Lemon Sole (7 oz)
into manageable portions.
Step 8
Slice the
Fingerling Potatoes (1/3 cup)
,
Bell Peppers (2 1/2 Tbsp)
,
Gold Bar Zucchini (3 Tbsp)
,
Zucchini (3 Tbsp)
and
Lemon (1/2)
.
Step 9
On a piece of parchement paper, lay the sliced potatoes, sweet pepper, gold bar zucchini, green zucchini and lemon. Season with
Kosher Salt (1 pinch)
and
Ground Black Pepper (1 pinch)
. Repeat with the other packets, one per person.
Step 10
Season the fish with salt and pepper and lay down on top of the vegetables.
Step 11
Cover with Preserved Lemon Chimichurri or herb oil.
Step 12
Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape.
Step 13
Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12 minutes, depending on the thickness of the fish.
Step 14
To serve, cut open the packets and serve directly in the parchment on a plate.
Rate & Review
{{id}}
Discover Deals Near You
Tags
VIEW MORE TAGS VIEW LESS TAGSBrandy Mushroom Sauce
Peanut Butter Bars
Portobello Fries
Preserved Lemon Chimichurri
Steak Tartare
Charred Onion Sauce
Preserved Lemons
Sweet Fire Fried Cauliflower
Herb Crusted Tri-Tip
Profiteroles
Brussels Sprouts with Pistachios
Recommended Recipes
{{name}}