Avoiding Additives and Preservatives

Use fresh lemon juice because the concentrates contain sodium benzoate. I use President’s Choice garlic-stuffed olives.

Place fish on parchment and add seasonings and olives

The fish will steam inside the parchment and be done in about 15 minutes

Herb-roasted fish

Ingredients:

4 12 x 16-inch (30 x 40 cm) pieces of parchment paper

4 8-ounce (250 g) boneless fish fillets, such as snapper or cod

2 teaspoons (10 ml) kosher salt

1 teaspoon (5 ml) freshly ground black pepper

4 tablespoons (60 ml) freshly squeezed lemon juice

4 tablespoons (60 ml) good olive oil

8 large sprigs fresh thyme

8 large green olives with pits

2 egg whites, lightly beaten

Preparation:

Preheat the oven to 400 degrees F (200 C).

Place one fish fillet on a piece of parchment paper and sprinkle it with ¼ of the salt and ¼ of the pepper. Drizzle 1 tablespoon (15 ml) each of the lemon juice and olive oil over the top of the fillet. Lay two sprigs of thyme on top and place 2 olives next to the fillet. Repeat with the other three fish fillets.

Brush the egg whites around the edges of the parchment paper and fold in half. Carefully fold the edge of the parchment paper under and around the fish to make a package. Repeat for the other three packages. You can prepare the packages and refrigerate for up to one day. When ready to cook, place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper. Serves 4.

From the Barefoot Contessa’s Make It Ahead

Avoiding Additives and Preservatives

The olives and Feta may contain artificial ingredients. I use Pilaros brand black olives from Costco and Tre Stelle Feta.

Place all the ingredients but the Feta on large sheets of parchment paper

Fold the edges together to form a packet; you can staple it

The fish and other ingredients will steam inside the packets

Tomato, onion, black olive and Feta fish packet

Ingredients:

4 6-ounce (175 g) pieces boneless, skinless cod, salmon, or bass

2 cups (500 ml) halved cherry tomatoes

¼ small red onion, thinly sliced

1/3 cup (75 ml) halved pitted black olives

¼ cup (60 ml) olive oil

Kosher salt and black pepper

1 ½ ounces (45 g) Feta, crumbled (about 1/3 cup/75 g)

Preparation:

Heat oven to 425° F (210°C. Place the fish, tomatoes, onion, olives, oil, 1 teaspoon (5 ml) salt, and ½ teaspoon (2.5 ml) pepper on 4 11-by-15-inch (28 x 38 cm) pieces of parchment, dividing evenly. Fold the parchment over the fish, then seal each packet by folding the edges over twice.

Transfer the packets to a baking sheet. Bake until the fish is opaque throughout, 12 to 14 minutes.

Transfer the packets to plates and use scissors to make a small X in the top of each packet.

Tear open carefully (they will probably release steam) and top with the Feta. Serves 4.

From the October 2014 issue of Real Simple