This week I made Herb-Roasted Fish en Papillote. It's fish steamed in parchment paper and a delicious and light method for cooking fish.

I used Ina Garten's recipe because it's so delicious. I used an 8-ounce piece of cod. I placed the fish on a half sheet of parchment paper. I drizzled the fish with one tablespoon of lemon juice and one tablespoon of olive oil. I then seasoned the fish with ½ teaspoon of kosher salt and ¼ teaspoon of pepper. I laid one stem of fresh thyme on top of the fish and put two Cerignola olives on the side of the fish.

I beat an egg with one tablespoon of water and brushed it around the edge of the parchment paper. I then carefully folded it in half and folded the edge in on itself, making a tight package. I placed the packet on the sheet pan and cooked it for about 15 minutes in a 400˚ oven.

The fish was cooked well and had so much flavor. I tried to serve the fish in the parchment paper, but it had so much liquid in it. It was a mess. So, I ended up taking the fish out of the parchment and serving it on a plate with the olives. I also served this dish with creamy polenta and a spinach salad with a lemon vinaigrette. It was a great little dinner.

Next week I'll be making roast chicken, which might be my all-time favorite dinner.