We are cooking up a treat.
It will be served shortly...
- 1 (6-ounce) firm-fleshed white-fish fillet, such as halibut, cod, or haddock (the fillet should be between 3/4 and 1 1/4 inches thick)
- 1 tablespoon extra-virgin olive oil
- Freshly ground black pepper
- 1 tsp soy sauce
- 1 tea spoon finely chopped ginger
- 1 teaspoon finely chopped garlic
- 1 bunch bokchoy
- Fresh herbs, such as chives, parsley, tarragon, or chervil (optional)
- 1 tablespoon unsalted butter
- 3 thin lemon slices
- 30 gm chopped walnuts
- 1 tsp honey
- 1Heat the oven to 400°F and arrange a rack in the middle.
- 2Draw out a large piece of Silver Foil paper (about 17 by 11 inches) and, with one of the longer edges closest you, fold it in half from left to right. Using scissors, cut out a large heart shape.
- Place the fish in the center of one half of the Silver Foil heart. (The heart should be large enough that there is at least a 1-1/2-inch border around the fillet.)
- Set the Silver Foil heart on a baking sheet. Drizzle the fish with half of the olive oil, rub the oil all over the fillet, and season with salt and pepper.
- Lay half of the bay leaf and a few sprigs of herbs (if using) on top of the fish. Break the butter into little pieces and arrange them on top of the herbs.
- Place the lemon slices over everything and drizzle with the remaining oil.
- Fold the Silver Foil heart over to cover the fish. (The edges of the heart should line up.) Starting at the rounded end, crimp the edges together, folding them over themselves and leaving the last two inches at the pointed end unfolded. Slightly tilt the package up and pour in the wine or water. Finish crimping the edges, then twist the pointed end around once and fold the “tail” under.
- Place the baking sheet in the oven and bake 10 minutes for a 3/4-inch-thick fillet or 12 minutes for a 1- to 1-1/4-inch-thick fillet.
- Remove the baking sheet from the oven and transfer the Silver Foil package to a dinner plate. Serve immediately with wilted Pok-choy.