Packet of Provencal

 My favorite way to cook fish is provencal style:
capers, olives, tomatoes, rosemary in white wine is a heavenly combination!

I love cooking fish is in a parchment paper packet for s many reasons.  It is simple with very little hands-on time.  It's a healthy way of cooking because the fish is steamed in it's one juices.  They are fun to serve at dinner parties, guests are impressed.  And the possibilities of herbs, vegetables and fish used are endless!

This dish is a perfect example of when I cook and not use a recipe or really pay attention to quantities. It's really up to you and your preferences.  If you really like capers, add more! Or use thyme in stead of rosemary if that what you have on hand.  So, with that said, I'l list the ingredients but don't pay too much attention to the quantities- make it how you like!

Serves 4

Ingredients:

1/2 cup of cherry tomatoes halved

1/4 cup kalamata olives, halved or chopped

2 T capers

1 T rosemary

2 T white wine

4 pieces of cod

2 cups of a cooked grain

Preheat oven to 350

Now the fun part- assembly!

In a bowl combine the fist 5 ingredients

Cut 4 pieces of parchment paper into large oval shapes, as wide as the length of fish

Fold the paper in half

Place 1/2 a cup of rice right beneath the fold

Season the fish with salt and pepper

Top rice with fish

Evenly top the fish with your caper olive combo

Fold over the parchment paper and crumple close the packets

Place them on a baking sheet

Bake for 25 minutes

Careful when opening, steam is hot

This is nice served with roasted asparagus

While the fish is cooking toss asparagus with olive oil, minced garlic, salt and pepper

Spread on a baking sheet

When you take the fish out, turn the oven to broiler, and put in the asparagus

Set the timer for 2 minutes

Meanwhile, open the fish packets and plate them

Toss the asparagus again and return to the broiler for 2 minutes 

Divide asparagus evenly among the plates