Skip to main content

Sand Dabs en Papillote #FishFridayFoodies


It's time for the March Fish Friday Foodies' 2022 event. We are a group of seafood-loving bloggers, rallied by Wendy of A Day in the Life on the Farm, to share fish and seafood recipes on the third Friday of the month. This month Karen of Karen’s Kitchen Stories is hosting; she asked us to shared steamed fish recipes. Here's the line-up...

Sand Dabs en Papillote
A little while back, in my CSF (community-supported fishery) share we received pan-ready sand dabs - 'pan-ready' meaning that they had been headed and gutted for me. All I needed to do was figure out how we wanted to eat them. Sand Dabs (Citharichthys sordidus) are a flatfish like the sole, halibut, and flounder. Not too fishy and quick to cook.


En papillote is a method of cooking that involves making an envelope out of parchment paper and roasting the fish in the package. I love it! The steam produced in the packet keeps the fish moist, and it's a fun presentation to open the fish packet at the table.

Ingredients serves 4
  • 4 to 8 sand dab fillets, cleaned (you can put 2 sand dabs into each packet, if you have enough fish)
  • 1 cup thinly sliced roasted bell peppers (HOW TO: Roast Peppers), divided
  • 1/2 cup kalamata olives, pitted and halved, divided
  • 8 sprigs organic cilantro
  • 4 teaspoons chopped organic mint leaves, divided
  • freshly ground salt
  • freshly ground pepper
  • good quality olive oil
  • red wine vinegar
  • also needed: parchment paper
Procedure

Preheat the oven to 400 degrees Fahrenheit. 

Place 1/4 cup roasted peppers on the center of a piece of parchment paper that’s long enough that you can completely envelop your ingredients and create a packet. Place a fillet on top of the peppers and top the fish with 1/8 cup olives.

Lay the herbs - 2 sprigs cilantro and 1 teaspoon chopped mint - on top of that. Sprinkle with freshly ground salt and freshly ground pepper. Drizzle with olive oil and red wine vinegar. 

Bring the sides of the parchment up around the fillet and fold the edges together, rolling it down to the fish. Crimp the ends together, folding them in till fish is completely enclosed. Place the packet on a rimmed baking sheet.

Roast for 25 minutes. Remove pan from the oven and let steam for another five minutes. Serve as is, letting diners open their packets at the table.


I paired the dish with a bottle of Malvasia Bianca for a delicious match. Cin cin. Well, that's a wrap on our March Fish Friday Foodies event. We'll be back next month with Wendy of A Day in the Life on the Farm hosting as we share recipes with fish from a can. Stay tuned.

Comments

  1. You are bringing back memories. I haven't had sand dabs in eons!!

    ReplyDelete
  2. I have never had sand dabs....I knew what they were from watching chopped LOL. I don't know if they are even available in Michigan.

    ReplyDelete
  3. En papillote is one of my favorite cooking methods for fish for just the reasons you mention, Camilla: Moist fish and the fun of opening the little packets at the table! For some reason I thought sand dabs were a shellfish like a slipper lobster. Thanks for teaching me something new today!

    ReplyDelete

  4. Its really a nice recipe try this one also https://www.beckandbulow.com/authentic-british-fish-and-chips/

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir