Spanish Fish In A Sack
Serves: 6
Mohammad Wiegand
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Special equipment: Parchment paper Preheat oven to 400 degrees F
2
Rip off 4 sheets of parchment paper, each a little over a foot long
3
Place 1/4 of the green beans in the center of each sheet then top with 2 anchovy fillets -- optional, 1/4 of the garlic, 1/4 of the pimiento or roasted pepper strips, chopped olives and cod or snapper portions
4
Season the fish with salt and pepper and top with equal amounts of the scallions and parsley
5
Drizzle extra-virgin olive oil liberally and equally along with lemon zest and juice evenly over the fish portions
6
Fold the top and bottom edges together and crease several times then crease up the ends of the packets, making a sack for each fish to cook in
7
Arrange the sacks on the baking sheet and place in the center of the hot oven
8
Bake packets 20 minutes
9
Serve a packet per dinner plate and cut open at table
10
Pass salad or Potatoes with Chorizo and Onions or even simply some good, chewy bread to round out the meal
11
Heat a medium skillet over medium high heat
12
Add extra-virgin olive oil, 2 turns of the pan, and the chorizo
13
Cook sausage 2 minutes, flip cook another minute then add potatoes and onions to the pan in an even layer over the sausage
14
Season the potatoes and onions with salt, pepper and paprika then turn sections of the potatoes using a spatula so that the chorizo is on top and potatoes and onions are on the bottom
15
Place a smaller skillet on top and press down
16
Weight the skillet with a few heavy cans
17
Cook 10 to 12 minutes
18
Remove weight and turn again to combine all ingredients
19
Cook another 3 to 4 minutes then add parsley, remove from heat and serve