Rachael Rays Spanish Fish In A Sack Recipes

FISH IN A SACK

Steps:

• Preheat oven to 400
• In a bowl combine fennel, onion, potato, garlic, salt, pepper and just enough olive oil to lightly coat
• Cut 12 x 16 pieces of parchment paper (TIP buy precut packaged half sheets from any restaurant supply store)
• Arrange about 1/4 of fennel mixture in center of each parchment, drizzle with 2 tablespoons vermouth or wine per packet, top with fish, season fish with salt and pepper, top fish lemon juice, butter, parsley
• Meet short ends at middle and fold over 1 inch, fold a few more turns than fold in ends to make half-moon shaped packets (sacks)
• Roast fish in sacks 20 -25 minutes and remove from oven
• Serve on plates, open the parcels carefully and slide contents away from vegetables and chicken
• Discard the paper

FISHWICHES AND YOGURT TARTAR SAUCE

Steps:

• Gather ingredients.
• Heat oven to 425 degrees F.
• Arrange frozen fries or tots on parchment-lined baking sheet and cook 25 minutes to golden.
• For the sauce: In a bowl combine yogurt, mustard, zest and juice of lemon, capers and relish or chopped cornichons. Chop and add herbs and grate in a clove of garlic or chop and add, then stir and season with salt and pepper.
• For the fishwiches: In a shallow bowl or pan combine flour, cornstarch, Old Bay, granulated garlic, salt and pepper. Dress the fish with juice of a lemon.
• In a shallow dish or pan whisk together the eggs and milk or half-and-half.
• Cut bread into 1/2-inch slices and light- to medium-toast the slices.
• Shred lettuce.
• Heat the oil, 3 turns of the pan, in a large skillet over medium to medium-high heat, add butter. When butter foams, coat fish in flour, then shake off excess; dip in eggs and cook in pan to deeply golden on each side, 3 to 4 minutes. Drain on wire rack lined baking sheet. Cut remaining lemon into wedges.
• Serve fish on toast points open-faced or on whole slices as sandwiches piled up with lettuce and a lot of sauce, with lemon wedges on the side. Serve fries or tots alongside with vinegar to pass.

GINGER-GARLIC FISH IN PARCHMENT

Steps:

• Preheat oven to 375 degrees F.
• Rip off 4 pieces of parchment to form packets each about 12-inches long. Season fish with salt and pepper. Place a piece of parchment in a shallow dish then in the center of the paper stack 1/4 of the scallions and shiitakes, layer with slices of ginger and garlic and top with fish. Combine the honey, vinegar and tamari and pour 1/4 of the sauce over fish. Fold over the top of the parchment then roll the sides in to form a sealed pouch. Repeat with remaining parchment and ingredients. Arrange the pouches on a baking sheet and roast in hot oven 12 to 14 minutes.

SPANISH FISH IN A SACK

Steps:

• Prepare just as for the master recipe, #246, but with swapped ingredients: green beans, garlic, and pimiento or red pepper strips, snapper, salt and pepper, scallions, parsley, EVOO, lemon zest and juice. Roast for 17 to 18 minutes.