Here is the Mediterranean counterpart to the Asian version in the previous post on fish cooked in paper. In this version, place the fish fillet in the center of parchment paper resting on some thinly sliced whole lemons, sliced garlic, white onions and chopped tomatoes. Season the fish generously with salt and pepper. On top pile on some sliced tomatoes, onions, garlic, capers, fresh thyme or other herbs such as dried basil or oregano and add some olives (I used nicoise olives in some of my iterations) and sliced grilled red capsicum or sweet bell peppers if you have them. If you can afford the fat, I add some of the marinating oil for the grilled peppers on top of the fish. Bake this or steam it as described in the previous post.
By now you get the idea how this method of cooking fish works. You can play with the ingredients to get the combinations that work for you. But try and keep ingredients that make sense together… in the Mediterranean version artichokes would work, anchovies, etc. would also do well. The key is to use flavors that will emerge within 10 minutes of cooking. So you can’t use mild subtle flavorings, you need bold, loud flavors like lemons, garlic, etc. or in the Asian version, soy sauce, ginger, etc. Once you have tried these recipes and they turn out well, this may become a favorite in your kitchen. It’s so simple, so healthy and so delicious to eat!