Snapper in Packets with Squash, Date, and Lemon Compote

By -

Really good!!! SERVINGS: 4, PLUS LEFTOVER FISH FOR LUNCH


  • 1½ pounds halibut, snapper, or cod fillets, skinned, boned, cut into 5 portions
  • Kosher salt and freshly ground pepper
  • 1 cup Squash, Date, and Lemon Compote, divided
  • 2 tablespoons olive oil, divided
  • 15 sprigs fresh thyme, divided
  • 2 tablespoons chopped toasted hazelnuts
  • Flaky sea salt (for serving)

Preheat the oven to 425°. Season fish with salt and pepper.

Cut 5 sheets of aluminum foil, approximately 18 inches long (or, if you are using parchment, fold each sheet of paper and cut it into an angular heart shape).


For each packet (except the lunch portion), place a heaping ¼-cupful of squash compote in the center of the aluminum sheet. Top compote with fish and drizzle with oil. Place 3 sprigs thyme on the fish and seal the packet. The goal is to seal tightly but leave a little airspace around the fish. Bring the long sides together and fold over together, then roll up the short ends neatly. Place the packet on a baking sheet, and repeat with remaining fish fillets. (Top the fifth portion with oil and thyme.)


Bake packets until fish is opaque at the center, 14–16 minutes. Halibut and thicker black cod fillets will take closer to 20 minutes. Reserve packet of fish without compote for tomorrow’s lunch.


Carefully open dinner packets; top with hazelnuts and season with flaky salt.



SQUASH DATE AND LEMON COMPOTE
SERVINGS: MAKES ABOUT 4 CUPS (NOTE, THIS IS ALSO GREAT WITH STEEL CUT OATS FOR BREAKFAST)
  • ½ butternut squash, peeled, cut into ½” pieces (about 4 cups)
  • 1 cup golden raisins
  • 8 Medjool dates, pitted, chopped
  • ¼ cup fresh lemon juice
  • 1 cinnamon stick
  • 6 whole cloves
  • 1 teaspoon kosher salt
  • 1 teaspoon finely grated Meyer or regular lemon zest

Combine squash, raisins, dates, lemon juice, cinnamon stick, cloves, salt, and 1 cup water in a large saucepan or Dutch oven. Bring to a boil over medium heat. Reduce heat to a simmer and cook, covered, 8–10 minutes. Uncover and cook, stirring, until squash is tender and glossy and liquid is almost completely absorbed, 8–10 minutes more. Remove cinnamon stick and cloves and discard. Stir in lemon zest.

Comments

Post a Comment

Popular posts from this blog

Pizza Dough

By -
2 (1/4-ounce) packages active dry yeast 4 1/2 to 5 1/2 cups unbleached all-purpose flour, divided, plus additional for dusting 2 cups warm water (105–115°F), divided 2 teaspoons salt MAKE DOUGH: Whisk together yeast, 2 Tbsp flour, and 1/2 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes. (If mixture doesn’t foam, discard and start over with new yeast.) Stir together salt and 3 cups flour in a large bowl. Add yeast mixture and remaining 1 1/2 cups warm water and stir until smooth, then stir in 1 cup more flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.) Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes. Divide dough i...
Read more

"Light" Caesar Salad

By -
I'm not sure where the "light" comes from. But this was a really good classic Caesar dressing. We even had to resort to (haha) using powdered parmesan from the store and it was still classically good. 1/4   cup   (60 mL)  grated  Parmesan cheese 1/4   cup   (60 mL)  light mayonnaise 2   tbsp   (30 mL)  white wine vinegar 1   tbsp   (15 mL)  extra virgin olive oil 1   tbsp   (15 mL)  water 1   tbsp   (15 mL)  Dijon mustard 1   tsp   (5 mL)  Worcestershire sauce 1   clove garlic , minced 1   pinch   salt 1   pinch   pepper 8   cups   (2 L)  romaine lettuce , torn, 1 small head 1   cup   (250 mL)  prepared croutons 2   tbsp   (30 mL)  cooked  bacon , crumbled In jar, shake together Parmesan cheese, mayonnaise, vinegar, oil, water, mustard, Worcestershire sauce...
Read more