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The Hidden Hostess: Roasted Fish with Leeks & Mushrooms

The Hidden Hostess, Rebecca Elman, shares a recipe for Roasted Fish with Leeks and Mushrooms in Parchment Parcels.

Roasted Fish in Parchment Parcels with Leeks and Mushrooms
Serves 2


2 – six-ounce pieces of thick white fish, halibut, cod, flounder, salmon
4 ounces shiitake mushrooms, sliced thinly
2 medium leeks, cleaned, white parts sliced thinly
2 tablespoons olive oil + more for fish
2 teaspoons white wine
Salt and pepper


Preheat your oven to 400 degrees F.

Heat 2 tablespoons olive oil in a sauté pan. Add sliced mushrooms,
leeks and a pinch of salt. Sauté until they start to brown and get
caramelized. Remove mushrooms and leeks and place in a small bowl
to cool.

Drizzle fish with olive oil and sprinkle generously with salt and pepper.
Fold a large sheet of parchment paper in half. Cut a heart shape and
open it up.

Place a piece of fish in the center of the paper and top the fish with half
of the leek/mushroom mixture. Add 1 teaspoon of white wine on top
of the fish.

Repeat with the second piece of this.

Fold the parchment paper around the edges tightly in ¼ inch folds to
create a half moon shape. Make sure you press as you crimp and fold
to seal the packets well, otherwise the steam will escape.

Place parcels on a sheet pan and bake for 10-12 minutes.

To serve, cut open the packets and serve directly in the parchment on a
plate or remove the fish to the plate using a spatula, being sure you
don’t leave the juices behind.

Rebecca Elman is a personal chef from State College. Through her business, The Hidden Hostess, she offers meal planning, cooking classes, catering services, and much more. Call (646) 318-0825 for more information.

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