Preparation Time: 10 - 15 Mins.
Active Cooking Time: 0 Mins.
Inactive Cooking Time: 20 Mins.
Skill Level: Easy.
Clean Up: Very Easy.
Servings: 2
This is a very quick and easy spicy fish dish that has the added bonus that there is virtually no clean up afterwards – everything is done on parchment paper so just a quick wipe of the baking sheet and wash your plates & silverware and you are done.
We used Alaskan Cod but any meaty, large flake white fish would do; if you use a delicate flakey fish this would tend to break up during the baking and not look as attractive when served.
Depending on which seasoning is used this can be quite a fiery dish and the Alaskan cod is a meaty fish so it can stand up to a red wine. The dish also has asparagus which can prove difficult to pair with wine so we served it with a 2008 Robert Mondavi Zinfandel which helped soothe the tongue between spicy mouthfuls.
If you are an “only white wine goes with fish” type person (nothing wrong with that!) I would recommend a Sauvignon Blanc from a cool climate such as Russian River Valley which would make a good match for the asparagus and have enough acidity to cleanse the palate and leave you wanting more of the fish.
It would also be interesting to pair this dish with a German Riesling that is halbtrocken (literally “half dry” or semi-sweet). If anyone tries this combination please leave us feedback below.
Ingredients
Alaskan Cod (2 – 6 oz fillets)
Unsalted Butter (2 tbsps cut into 2 pieces + 1 tsp)
Asparagus (1 lb)
Orange Juice (2 tbsps)
Seasoning - We used Zatarain’s Big & Zesty Creole Seasoning but you can substitute this for any fish friendly seasoning, herbs or even just salt and pepper for a milder taste.
Wild Rice (1/2 cup)
Parchment Paper (2 – 15x15 inch squares)
Water (1/4 cup)
Optional
Cornbread
Wine Pairing
Zinfandel (USA – Robert Mondavi)
Method
Pre heat oven to 400°F (200°C or Gas Mark 6)
Add rice, water and 1tsp of butter to a saucepan. Bring to a boil then reduce heat to low, cover and simmer for 20 minutes.
Fold parchment paper in half and create a crease. Open back out and place on a work surface.
Rub butter over one half but don’t use all the butter as you will need it later.
Place the fish on the centre of the buttered half and coat both sides with seasoning.
Put the unused butter on top of the fish.
Break off the asparagus tips and arrange them around the fish.
Pour 1 tbsp of orange juice over each fish.
Fold the parchment over the fish. Fold and crimp the edges to make a sealed parcel.
Place parcels on a rimmed baking sheet and bake for 15-17 minutes.
If the rice is ready before the fish, remove the rice from the heat and leave to one side, covered, to maintain moisture and heat. Lightly fluff with a fork if it becomes too sticky.
Arrange the rice on a plate and slide the fish and asparagus from the parchment on top of the rice. Pour any remaining juices over the asparagus.
Caution: When opening the parchment there may be hot steam released; use oven gloves.
