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14) Salsa verde fish en papillote using tomatillo husks in stock

Print Recipe
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings: 1 servings
Ingredients Method

Ingredients
  

  • 2 firm white fish fillets about 6–8 oz each
  • 6 –8 tomatillos husks and peels from about 8 tomatillos
  • 1 small onion quartered
  • 1 garlic clove smashed
  • 1 jalapeño stemmed (optional)
  • 1/2 cup water
  • 2 tbsp olive oil
  • 1 lime juiced
  • Salt and pepper to taste
  • Fresh cilantro chopped (2 tbsp)
  • Parchment paper or foil for papillote

Method
 

  1. Make quick tomatillo stock: simmer husks, onion, garlic, jalapeño, and water for 10 minutes; strain and reserve 1/2 cup liquid.
  2. Blend reserved stock with 1/2 the cilantro, lime juice, 1 tbsp olive oil, and salt to make salsa verde.
  3. Preheat oven to 400°F. Cut two 12-inch parchment squares.
  4. Place a fillet on each square, spoon salsa over fish, drizzle remaining oil, and season.
  5. Fold and seal paper into tight packets; bake 12–14 minutes until fish flakes.
  6. Open carefully, garnish with remaining cilantro, and serve right in the packet if you like.