The best way to prep parchment paper is to cut a large heart shape, then lay your ingredients on one side of the ‘heart’, fold over the other side and tightly crimp/fold the edges of the paper so you’re left with a half heart shape. This way, all the steam stays inside and the flavors permeate the fish. Not only that, it’s easy prep and clean up.Typically, when you cook in parchment you layer ingredients onto the raw fish or meat, producing a very fresh flavor all around. For this dish, I decided to saute the zucchini, mushrooms, onion and garlic in order to gain a deeper layer of flavor before tossing onto the raw fish. It turned out really yummy. You feel kind of ‘exotic’ when you cook something in parchment — it’s sort of fancy and rustic at the same time!
This recipe for African Pompano in Parchment serves/makes: 2 servings
The African Pompano in Parchment recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.Main Ingredient: Pompano (more Pompano recipes)