Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------------GARLIC CONFIT----------------------------
2 Heads garlic 1/8 ts Dried thyme
1/2 c Vegetable oil 1 Bay leaf
1/2 c Olive oil

----------------------------FISH---------------------------------
2 tb Garlic oil -- divided 1/4 ts Salt
1 md Red bell pepper -- seeded Fresh ground pepper, to
-and thinly sliced -taste
1 lg Lemon peel, grated 2 tb Fresh parsley -- minced
1 1/3 lb Rockfish -- cut into 4 4 Lemon wedges
-pieces

TO PREPARE THE GARLIC CONFIT: Break open the
heads of garlic into seperate cloves and leave unpeeled.
Put the garlic into a medium-sized saucepan, add the oils,
thyme and bay leaf. Cook slowly over medium-low heat
30 minutes. Remove the garlic with a slotted spoon to a
bowl and cool slightly.

When the garlic has coole, remove the papers and slice thinly.
Set aside 2 tbsps. of the garlic oil. (The remaining oil can be
refrigerated for future use)

TO PREPARE THE FISH:

In a large skillet heat 1 tbsp of the garlic oil over medium
heat. Add the red pepper and saute until softened and
lightly browned, about 10 minutes. Remove the peppers
from the heat and add the lemon peel.

Cut 4 pieces of parchment paper into 9-by-12-inch rectangles.
Lay a fish fillet in the center of each. Sprinkle with salt and
pepper. Divide the peppers and garlic confit between the fillets;
sprinkle with remaining tbsp. of garlic oil. Fold in the sides of
the parchment and fold down the top and crimp to seal.

Bake in a preheated 450-degree oven 12 minutes per inch
of thickness. Open the tops and sprinkle with parsley.
Serve with lemon wedges.

Recipe By : Alice Waters-Chez Panisse Menu Cookbook

From: Mike Key Date: 11-19-95 (16:24)
(160) Fido: Recipes

Browse by categories