3.22.2012

Food - into a bag - into the oven

{ hake with vegetables, baked in a bag }


Cooking food in a bag is a delicious and very healthy idea. And, tell me the truth, who doesn't love to unwrap things? Unwrapping freshly baked food... can't be no other thing than exciting!



Oporto.

No-classes Thursday today, but LOTS of college work to do. Project deadline next Monday means no time for almost anything, but I still can find the time to cook and eat a good meal. Lunch had to be hake, and I was tired of making baked hake with bread crust, so I came up with something I haven't cooked for years.


pescada no papelote.
para ele e eu.

2 lombos de pescada sem pele nem espinhas
1 cenoura pequena
1 tomate médio
1/2 courgete média
4 cogumelos brancos
2 dentes de alho
1 limão pequeno
2 colheres de sopa de azeite
4 colheres de sopa de queijo mozzarella ralado
ervas de provence
pimenta moída na hora
uma pitada de sal

papel vegetal
fio para assados


Pré-aquecer o forno a 220ºC.
Cortar dois pedaços de papel vegetal com tamanho suficiente para embrulhar um lombo de pescada e parte dos vegetais.
Colocar cada lombo de pescada no centro de cada peça de papel. Cortar os vegetais finamente, no sentido do comprimento.
Dividir as tiras de legumes em duas porções e colocar cada uma delas sobre cada lombo de peixe. Temperar com sal, pimenta e ervas e com o sumo de meio limão e finalizar com um pouco de azeite. Se desejado, juntar o queijo ralado no topo.
Juntar as pontas do papel vegetal e fechar bem os papelotes com fio para assados. Colocar sobre um tabuleiro de forno.
Levar ao forno até o papel estar dourado, cerca de 40 minutos.

~

hake in a bag.
for him and me.

2 hake medallions, no-peel and boneless
1 small carrot
1 medium tomato
1/2 medium zucchini
4 white mushrooms
2 garlic cloves
1 small lemon
2 tsp olive oil
4 tbsp shredded mozzarella cheese (optional)
herbs de provence
freshly ground pepper
a pinch of salt

parchment paper
kitchen string


Pre-heat the oven at 220ºC.
Cut two pieces of parchment paper, large enough to wrap the medallions and also the cut vegetables.
Place the medallions in the center of each piece of paper. Thinly slice the vegetables lengthwise.
Divide the sliced vegetables in two portions and place each on top each fish medallion. Sprinkle with some salt, pepper and herbs, squeeze half lemon over and finish with a bit of olive oil. If desired, sprinkle with some cheese on top.
Join the corners of the paper in the center, over the filling, and close the bags well using kitchen string. Place them on a baking tray.
Bake until the paper is golden, for about 40 minutes.

3 comments:

  1. I am so fascinated by this! I have never cooked anything in a bag before. I appreciate the education.

    ReplyDelete
  2. Thank you :) Cooking in a bag leaves your food tender and has the bonus that you don't get a messy pyrex dish to clean after dinner!

    ReplyDelete
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