Fish en papillote with tomatoes and olives from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

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Notes about this recipe

  • khopkins1012 on January 11, 2020

    I used tilapia fillets, which are thinner than the 1" fillets specified in the recipe. To compensate, I set the oven for 450F and took the packets out at 6 minutes. They tasted lovely with the Moroccan-spiced Spaghetti Squash on pg. 581.

  • L.Nightshade on November 26, 2011

    Page 302. I was quite impressed with the taste of this dish. The orange zest imparts a lot of flavor to the fish, just by sitting there on top (I kept it in large coils). It was a lovely combination with the olives and tomato. Plus a hint of bite from the chile flakes. Definitely a great, do-again after-work meal. I served it with Peas with Spinach and Shallots on page 555.

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