2.) Martha Stewart, baked pollock in parchment with garlic lemon butter, spinach, and roasted potatoes
American super-chef Martha Stewart recently paired up with meal delivery service Marley Spoon to create a series of recipes friendly to home cooks of all skill levels.
This recipe, featuring pollock baked in parchment, utilizes a nearly foolproof method of keeping the fish moist. That’s important, because the potatoes will soak up all the juices, along with the lemon butter and wholegrain mustard, to make an easy and absolutely delicious meal.
Ingredients:
- 2 tablespoons salted butter
- 2 6 oz pollock fillets
- 1 garlic clove
- 12 oz micro gold potatoes
- 1 lemon
- 10 oz flat leaf spinach
- 1 teaspoon wholegrain mustard
- 2 pieces parchment paper (13 x 17 inches)
- olive oil
- coarse salt
- freshly ground black pepper
Recipe steps:
- Cook potatoes - Preheat oven to 425°F. Toss potatoes with 1 tablespoon of olive oil on a rimmed baking sheet. Season with salt and pepper. Transfer to the oven and cook for 20 minutes.
- Make garlic butter - Meanwhile, peel and finely chop garlic. Melt butter in a small saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute. Remove from heat and stir in the juice of ½ the lemon plus all of the wholegrain mustard. Set aside.
- Prepare spinach - Remove large stems from spinach then wash and dry.
- Prepare parchment - Fold each piece of parchment in half on the longside then open each sheet. Divide spinach among two sheets, piling on one side of the fold. Season with salt and pepper. Top each pile with a piece of fish and season with salt and pepper.
- Enclose packets - Divide garlic butter over the two packets, drizzling over fish and spinach. Crimp and fold paper all around open sides to enclose packets.
- Bake fish- When potatoes have roasted for 20 minutes, remove the baking sheet from the oven and push them to the sides. Place the packets in the middle of the baking sheet and bake until fish is cooked, about 8 minutes. Remove packets from oven, transfer to plates. Carefully peel back paper and add potatoes to juices in the bottom.
(Courtesy of MarleySpoon.com)
