Dreamy's Delights

It's all about the food!

Barramundi in parchment with mango and zucchini

on September 18, 2012

It’s been a pretty slow week for cooking. I’ve been tired and just not doing much of anything besides working and sleeping. Tonight was just going to be broiled fish again with veggies. I asked Jene to stop and grab some squash and in addition to the zucchini he brought home some beautiful mangoes. This gave me an idea… Thus this recipe was born.

Recipe

4 pieces of parchment paper

4 fish fillets (I used barramundi)

2 zucchini, sliced into thin rounds

2 cups diced fresh mango

1 TB butter

2 cloves garlic, slivered

2 TB dried minced shallots

1/4 cup white wine

salt and pepper to taste

Preheat the oven to 425F. Take one sheet of parchment paper, spray with non-stick cooking spray, and place one fish fillet in the center. Place 1/4 of the butter in the middle of the fish, sprinkle with 1/4 of the slivered garlic and 1/4 of the shallots. Place 1/4 of the mangoes on top of this and layer on 1/4 of the zucchini slices. Pour over 1/4 of the white wine and sprinkle with salt and pepper. Fold the parchment paper over on itself to seal and tie with kitchen twine. Bake for 20-30 minutes.

 

This picture shows how the fish looks as I start layering on the zucchini. The squash gets layered over the mango until it’s covered completely. The reason for doing this is so that the mango juice soaks directly into the fish as it bakes. The zucchini will steam in the combination of white wine and mango juice.

I like cooking fish in parchment paper because it keeps the juices in and the fish stays very moist. It also makes for a particularly pretty presentation when it’s done cooking. Another variation on this I’ve done is salmon with leeks and asparagus instead of mango and zucchini. This is another recipe that’s easy to change around and make your own.

This second picture shows the four packets tied up and ready to go in the oven.

And finally, the finished product after baking. It came out really good. Personally, I would have enjoyed asparagus more than the zucchini but asparagus is unholy expensive right now lol.

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