This recipe applies a time-honored Italian cooking technique of cooking in parchment to
a nonindigenous fish (Chilean sea bass), dividing it into four individual packets,
rather than
one large one,
allowing for a compelling
presentation
at the table.
Serves 4
3 eggplants, cut into ¾-inch dice
2 teaspoons dried oregano
Fine sea salt
1/3 cup extra virgin olive oil
3 cups cherry tomatoes, halved
1½ pounds Chilean sea bass fillet,
½ teaspoon sugar
cut into 4 portions
10 fresh basil leaves, torn by hand
Freshly ground black pepper
1 fresh rosemary sprig
12 fresh oregano leaves
16 fresh mint leaves
¼ cup dry white wine
Preheat the oven to 250 degrees F. Place the diced eggplant in a colander, sprinkle with salt, and toss well. Let sit for 30 minutes to allow the salt to draw out the bitterness. Line two sheet pans with parchment paper and arrange the tomatoes, cut side up, on one of them. Place 2 teaspoons salt in a small bowl, add the sugar and stir. Sprinkle the mixture over the tomatoes. Add the basil leaves, rosemary and thyme and bake until dry but not shriveled, about 40 minutes. Set aside. Remove the eggplant from the colander and pat dry with a clean towel or paper towel. Place on another cookie sheet and bake until soft, about 30 minutes. Remove from the oven and raise the oven temperature to 400 degrees F. Transfer the cooked eggplant to a mixing bowl and add the mint leaves, dried oregano and half the olive oil. Toss well. Place each portion of fish on a piece of parchment paper about 11 x 13 inches. Season with salt and pepper. Arrange the eggplant, cherry tomatoes and fresh oregano around the fish and drizzle the wine and remaining olive oil over the fish. Fold the paper over, crimping it along the sides to form a sealed packet. Place the packets on a cookie sheet and bake for about 20 minutes. Place one packet on each of four dinner plates. Cut them open and serve at once.
CHEF'S NOTE A light young Riesling from the Veneto region will essentially act as a white wine sauce for this subtle dish.
This recipe is from La Mia Cucina Toscana: A Tuscan Cooks in America.
