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Fish en Papillote

by Steven Raichlen
This is a particularly great recipe for kids for two reasons: they love to help put it together, and it can be modified to leave out any ingredients they don’t care for -- or to add others they like.

2 potatoes (about 1 pound), peeled and thinly sliced
Salt and freshly ground black pepper
4 6-ounce pieces of red snapper or other fish
1 tomato, cut into ¼-inch dice
1 zucchini, cut into ¼-inch dice
1 yellow squash, cut into ¼-inch dice
1 red bell pepper, cut into ¼-inch dice
4 fresh basil leaves (or 1 teaspoon dried)
4 bay leaves
½ cup dry white vermouth or wine
directions
Preheat the oven to 400 degrees F. Arrange four large (12 by 20 inches) rectangles of heavy-duty foil on a work surface, shiny side down. In the center of each, spread out a quarter of the sliced potatoes. Season with salt and pepper. Place a piece of fish on top and season with salt and pepper. Arrange a quarter of the diced tomatoes, zucchini, squash, pepper, basil and a bay leaf on top. Sprinkle with a little more salt and pepper.

For each serving, bring together the short edges of the foil rectangle high over the fish. Pour 2 tablespoons of wine over each piece of fish. Crimp the top edges of the foil to form and airtight seal.

Place the papillotes on baking sheets and bake until the foil is puffed and the fish inside is cooked, about 20 minutes.

suggestions
Serve the papillotes on plates. Help each guest open the packet and slide the fish, vegetables and juices onto the plate. Take care not to burn yourself on the escaping seam.

From Steven Raichlen’s book “Strong Women Stay Slim.”