Fish with Blood Orange and Thyme
Fish baked in parchment (the French term is 'en papillote') with oranges and thyme is a healthy meal that's perfect for winter and the Lenten season.
Servings: 2
Ingredients
- 12 ounces white fish filets, I used two 6-ounce trout filets
- 2 blood oranges
- 2 sprigs thyme
- salt and pepper, to taste
- 1 Tbsp extra virgin olive oil, I used blood orange olive oil
Instructions
- Set oven to 400°F.
- Use a mandoline slicer to slice your oranges into 1/8 inch slices. Remove any seeds.
- Arrange the slices in the middle of two large sheets of parchment paper. Overlap them out so they are about the size of your fish fillet. Top the oranges with fresh sprigs of thyme.
- Lay the fish on top of the thyme, and season with salt and pepper. Drizzle liberally with olive oil.
- Bring the two long sides of paper up around the fish and roll or fold to secure. Do the same with each end.
- Lay the packets on a baking sheet and bake for about 20 minutes. The fish will be steamed perfectly. If you are using thick pieces of fish you may want to check that it is done to your liking.
- Serve immediately sprinkled with some fresh thyme. Remove the cooked thyme if you like.
Notes
- I planned to use tilapia for this recipe, but when I got to the market the pieces of tilapia were just huge. I went with beautiful trout fillets instead. When it comes to fresh fish, keep an open mind with a recipe until you see what's available at the market. Better to go with what looks best rather than stick to a preconceived plan. In this recipe any kind of mild white fish would work, including flounder, sole, halibut, etc. I would not use a strong fish like salmon, swordfish, or tuna because I think they would dominate the delicate flavor of the oranges. Note that if you do substitute a thicker piece of fish your cooking time may vary.
- The oranges should be finely sliced for this, and an inexpensive mandoline slicer does a fantastic job.
- Don't stress about how to fold up the packet of parchment. The main thing is to get it closed and secure. Crunching it up like a lunch bag is fine.
- I've done this with slits cut in the paper and without, and I don't notice a difference, so I don't do it.
- Just before serving sprinkle on some fresh herbs.
Nutrition
Serving: 1 · Calories: 321 kcal · Carbohydrates: 2 g · Protein: 36 g · Fat: 18 g · Saturated Fat: 3 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 11 g · Cholesterol: 99 mg · Sodium: 89 mg · Potassium: 644 mg · Fiber: 0.5 g · Sugar: 1 g · Vitamin A: 174 IU · Vitamin C: 9 mg · Calcium: 82 mg · Iron: 3 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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