Fish in Parchment (Pesce in Carta Pergamena)

 

Thank you to my friend Lisa, at Lisa's Dinnertime dish for the divine inspiration. She reminded me of this wonderful dish, I haven't made in years. 
I don't know why we don't cook In parchment more often. It's easy to do and so healthy too.   There is nothing better than a tiny little present to open bursting with color and flavor.  

I will not call this dish "Scampi" because I am not using Scampi, I am using Shrimp.  They are not one in the same.  The flavor here however is delicous and that's all that matters.  I decided to cook some Spaghetti and serve this fish once cooked over some Spaghetti that has been tossed in Garlic and lemon.  Who could blame me?  Even my son joined us for Fish.  A rare event around here, unless of course it's fried. What resulted is a delicous, comforting dish, that will remind you of the sea.  That is all that matters.  Enjoy!
This recipe is for 3 servings.  Cooking time is approximate and based on the size of your Shrimp and the thickness of your fish fillet.  If your fish is thick, leave it a few minutes longer.  Just takes alittle practice.

Ingredients:
6 pieces parchment paper  (You will need 2 for each package)
3 pieces of your favorite fish fillet. I used a 1/4 inch piece of flounder. 
6 colossal shrimp ( 2 on top of each piece of fish)
1/2 cup red, sweet onion or green onion, diced or sliced.  They can be discarded after cooking if you like.
3 small cloves  of smashed garlic

1 teaspoon of salt (plus more if you like)

1 teaspoon of pepper (white or black)

optional red pepper flakes.  Just a pinch over each bundle
One tablespoon of white wine
One tablespoon of olive oil 
One small pat of butter for each bundle ( about 1/3 of tablespoon or a thin slice)
Parsley to garnish 
Baking sheet 

3 slices of fresh Lemon/one for each package to place on top your fish.

 

Pasta:

8 quart pasta pot / tablespoon of Salt for your boiling water

10 ounces of Spaghetti cooked al dente

2 cloves of smashed garlic

a generous squeeze of lemon juice

 

Method:

On a baking sheet, spread out your sheets.  You will need two for each package. I made 3 servings.  Make as many you wish, however remember Not to overcrowd your oven.
Place a drizzle of olive oil on each base.  Coat your fillets, shrimp with salt and pepper.  Place
The fillets at your base. Carefully pile up your shrimp, onion , garlic and sprinkle your wine.  A little drizzle of Extra virgin olive oil over each bundle.  Top with a lemon slice.
Sprinkle  a little more  salt and pepper if you like. and wrap up tightly using the extra piece of parchment underneath.  

 

 

Bake in a Preheated, 375 degree F oven for 15-20 minutes 

You should see your paper poof or expand, indicating air is trapped and your fish is being  steamed and cooked.

 

In the meantime, cook your pasta  al dente 
In a large skillet,  heat 3 additional smashed cloves of garlic in 2 tablespoons olive oil.  Add salt to your pasta water.  Remove your smashed garlic from your pan and discard.  Drain your pasta and toss in the skillet with a squeeze of lemon juice. 

 

Carefully divide your pasta in plates, open your packages, discard the garlic pieces  and place your fish right on top and serve.  

 

Buon Appetito!