Parchment-steamed Catfish with Spring Herbs and Vegetables

Parchment-steamed Catfish with Spring Herbs and Vegetables Recipe

Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 6

Introduction

Parchment-steamed Catfish with Spring Herbs and Vegetables is a delicious and healthy dish that is perfect for a light and flavorful meal. The catfish is steamed in parchment paper or aluminum foil, which helps to lock in the flavors and juices of the fish and vegetables. This cooking method results in a tender and moist fish that is infused with the aromatic herbs and vegetables.

History

This recipe is inspired by the French cooking technique of en papillote, which means "in parchment." This method involves cooking food in a folded pouch of parchment paper or aluminum foil, which helps to steam the ingredients and create a flavorful and moist dish. The use of fresh herbs and vegetables in this recipe adds a burst of spring flavors to the dish.

Ingredients

6 U.S. Farm-Raised catfish fillets
1 roll of parchment paper (or aluminum foil)
1 zucchini, halved and seeded, cut into julienne strips
1 carrot, cut into julienne strips
3 scallions, green tips only, cut into julienne strips
3 tbsp chopped fresh herbs, such as parsley, basil and chives (or 1 tbsp dried herbs or herbes de provence)
1 clove garlic, minced
2 tbsp butter, cut into 12 slices
6 tbsp white wine
salt and freshly ground black pepper

How to prepare

1. Preheat the oven to 400°F (204°C). Cut parchment paper or aluminum foil into six 12-inch squares. Fold them in half to create a crease down the center, then unfold.
2. Place a Catfish fillet on one side of each square of parchment or foil. Divide the vegetables evenly among the packets. Sprinkle herbs and garlic over each packet. Add 2 slices of butter on top of each fillet, then drizzle 1 tbsp of wine over each. Season each packet with salt and pepper. Fold the parchment or foil in half to cover the fillet, then tightly fold in the edges, crimping around all sides to seal the packets completely.
3. Place the sealed packets on a baking sheet and bake for 8 to 10 minutes, or until the fish flakes easily when tested with a fork. Carefully unfold one side of one of the packets to check for doneness. To serve, tear or cut open the packets carefully at the table, taking care not to get burned by the steam.

Variations

Swap out the catfish for another type of white fish, such as tilapia or cod.
Experiment with different herbs and vegetables, such as dill, parsley, or bell peppers.
Add a squeeze of lemon juice or a sprinkle of capers for a tangy twist.

Cooking Tips & Tricks

Make sure to seal the parchment or foil packets tightly to trap the steam and flavors inside.

- Be careful when opening the packets, as the steam inside can be very hot.

- Feel free to customize the vegetables and herbs used in this recipe to suit your taste preferences.

Serving Suggestions

Serve the Parchment-steamed Catfish with Spring Herbs and Vegetables with a side of rice or crusty bread to soak up the flavorful juices. A simple green salad dressed with a light vinaigrette would also complement this dish well.

Cooking Techniques

The key cooking technique used in this recipe is steaming in parchment paper or aluminum foil. This method helps to cook the fish and vegetables gently and evenly, resulting in a tender and flavorful dish.

Ingredient Substitutions

If you don't have herbes de provence, you can use a combination of dried herbs such as thyme, rosemary, and oregano.

- Feel free to use any white wine you have on hand for this recipe.

Make Ahead Tips

You can prepare the parchment packets in advance and store them in the refrigerator until you are ready to bake them. This makes it a great option for meal prep or entertaining.

Presentation Ideas

Serve the Parchment-steamed Catfish with Spring Herbs and Vegetables directly in the parchment packets for a rustic and elegant presentation. Garnish with fresh herbs or a sprinkle of lemon zest for a pop of color.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. A side of roasted asparagus or steamed green beans would also complement the flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the parchment packets in a preheated oven at 350°F (177°C) for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

230 per serving

Carbohydrates

9g per serving

Fats

- Total Fat: 10g per serving

- Saturated Fat: 4g per serving

Proteins

- Protein: 25g per serving

Vitamins and minerals

Vitamin A: 60% DV

- Vitamin C: 30% DV

- Calcium: 6% DV

- Iron: 10% DV

Alergens

Contains fish and dairy

Summary

This dish is a good source of protein and vitamins, while being relatively low in carbohydrates. It is a nutritious and balanced meal option.

Summary

Parchment-steamed Catfish with Spring Herbs and Vegetables is a light and flavorful dish that is perfect for a healthy and delicious meal. The fish is tender and moist, infused with the aromatic herbs and vegetables. This recipe is easy to prepare and can be customized with your favorite herbs and vegetables. Enjoy this dish with a side of rice or crusty bread for a complete and satisfying meal.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe. It was a warm spring day, and I had decided to take a walk through the lush green meadows near my grandmother's house. As I wandered through the fields, I came across a small creek bubbling with crystal clear water.

Curious, I followed the creek upstream until I stumbled upon a small wooden cabin nestled among the trees. The aroma of fresh herbs and spices wafted through the air, drawing me closer. I peered through the window and saw an elderly woman with weathered hands cooking over an open fire.

Intrigued, I knocked on the door and introduced myself. The woman, whose name was Mrs. Meredith, welcomed me inside and offered me a seat at her rustic wooden table. She had a kind smile and twinkling eyes that seemed to hold a thousand stories.

As we chatted, Mrs. Meredith told me about her travels across the world and the various cuisines she had sampled along the way. She had a passion for cooking and had collected recipes from far and wide.

One recipe in particular caught my attention - Parchment-steamed Catfish with Spring Herbs and Vegetables. Mrs. Meredith explained that she had learned this recipe from a wise old fisherman she had met on the shores of a remote island.

Intrigued by the exotic ingredients and unique cooking method, I begged Mrs. Meredith to share the recipe with me. With a twinkle in her eye, she agreed, and we spent the afternoon preparing the dish together.

To start, we gathered fresh catfish from the creek and marinated it in a fragrant blend of herbs and spices. We then placed the fish on a bed of crisp vegetables - asparagus, snap peas, and baby carrots - and wrapped them in parchment paper. Mrs. Meredith taught me how to seal the packets tightly to trap the steam and infuse the fish with flavor.

We placed the packets on a hot stone in the fireplace and watched as the parchment puffed up with steam. The aroma that filled the cabin was intoxicating - a blend of herbs, vegetables, and the delicate scent of the catfish.

After a few minutes, Mrs. Meredith carefully removed the packets from the fire and placed them on the table. We unwrapped the parchment to reveal perfectly cooked catfish, tender and flaky, infused with the flavors of the herbs and vegetables.

As we sat down to eat, Mrs. Meredith regaled me with tales of her adventures and the people she had met along the way. The flavors of the dish were like nothing I had ever tasted before - a symphony of fresh herbs, savory catfish, and crisp vegetables.

That evening, as I walked back to my grandmother's house with a full belly and a heart filled with gratitude, I knew that I had stumbled upon a treasure. The recipe for Parchment-steamed Catfish with Spring Herbs and Vegetables would become a cherished part of my culinary repertoire, passed down through the generations as a reminder of that fateful day in the meadows.

And so, whenever I prepare this dish for my family and friends, I think of Mrs. Meredith and the wisdom she shared with me. Cooking is not just about following a recipe - it's about connecting with the ingredients, the traditions, and the stories behind the food. And for that, I will always be grateful.