Coconut Fish en Papillote with Cherry Tomatoes

सामग्री

12 ounces (340 g) cherry tomatoes

1 tablespoon extra-virgin olive oil, plus more for drizzling

Kosher salt

8 ounces (227 g) skinless salmon, halibut, or cod, cut into 1-inch (2.5 cm) pieces

1 shallot (2 oz/57 g), thinly sliced

One 1-inch (2.5 cm) piece fresh ginger, cut into thin matchsticks (see Hot Tip! on page 148)

Freshly ground black pepper

1 teaspoon garam masala

½ cup (120 ml) canned full-fat Coconut milk

12 sprigs fresh cilantro

1 lime, cut into wedges

Short-Grain White Rice (page 271), for serving

निर्देश

Position a rack in the middle of the oven and preheat to 400°F.

In a medium bowl, toss the cherry tomatoes with the oil and season with salt. Season the fish all over with salt.

Tear off two 13-inch (33 cm) squares of parchment paper. Position the squares like a diamond, with a corner facing you (1). Dividing evenly, place the shallots and ginger in the center of each parchment square. Lightly drizzle with oil and season with salt and pepper (2). Divide the fish between the squares, placing it over the shallots and ginger. Sprinkle ½ teaspoon garam masala over the fish in each packet (3). Using a spoon, drizzle ¼ cup (60 ml) coconut milk over the fish in each packet (4)-don't worry if it spreads a little onto the parchment-and top with the cilantro (5). Working with one parchment square at a time, take two opposite corners of the parchment paper, press them together (6), and fold over several times to seai (7 and 8). Tightly twist the re- maining two ends of the parchment to completely seal the packet (9). The parchment packet should look like a boat or candy wrapper.

continued

Place the parchment packets on a half-sheet pan. Arrange the cherry tomatoes between the packets, avoiding the edges of the pan where the tomatoes are more likely to burn (10). Bake for about 20 minutes, or until the tomatoes are bursting and starting to caramelize. (The fish will be cooked through.)

Place a packet on each plate. Carefully open them (the steam will be hot!) and season with several grinds of black pepper. Spoon the to- matoes into the packets, squeeze the lime wedges over the fish, and serve with the rice.

नोट्स

I've been eating fish en papillotewrapped in parchment paper-for years. It's a popular method for cooking fish (and other ingredients) in France, and my go-to weeknight dinner for two when I want to make something casy and a bit special. And while this recipe is exceedingly simple, it does require some assembly and patience when folding the parchment to create little boat-shaped packets. I learned this particular technique for papillote from my friend Rie McClenny, the cookbook au- thor of Make It Japanese. It works every single time and looks beautiful out of the oven when you unwrap the packet. Sealing the ingredients in parchment mimics steaming (so the fish remains incredibly tender-no evaporation or dry flakes) and allows the flavors to infuse and meld. I love the pairing of salmon with coconut milk, but another thick firm- fleshed fish, such as halibut or cod, works beautifully, too.

You'll want to slice the shallots and ginger as thinly as possible, so they can soften in the time it takes to cook the fish.

Sanai

from Hot Sheet by Olga Massov and Sanaë Lemoine