hungry et moi and a perfectly cooked fish

July 25th, 2012

 

Chef Morgan cod steamed with thyme in parchment paper

hungry et moi and a perfectly cooked fish:
cabillaud avec thym en papillote (cod steamed with thyme in parchment paper)

Another dinner with “Hungry” (I introduced you to him in my March 24, 2012 post which discussed our first date and my love of nuts). Today we move from the culinary discussion of nuts to another heart-healthy protein: fish. If you have ever prepared dinner for a date (or perhaps had a date make dinner for you) you will appreciate this story. If you have prepared fish at home, or have wanted to, this post will be applicable to you as well. It was this dinner and a subsequent query on the very same subject – cooking fish – which inspired this week’s simple pleasure: cabillaud au thym en papillote (cod steamed with thyme in parchment paper). 

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cabillaud au thym en papillote (steamed cod with thyme)

July 25th, 2012

cabillaud au thym en papillote (steamed cod with thyme)

cabillaud au thym en papillote (steamed cod with thyme)

serves 4

what you need:

4 beautiful, fresh cod fillets
kosher salt (as needed)
freshly ground black pepper (as needed)
olive oil (as needed)
4 handfuls of fresh thyme sprigs
4 rectangular sheets of parchment paper
kitchen twine (as needed) Read the rest of this entry »