Catfish with mirepoix
Oct. 26th, 2009 05:44 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rosefox in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomMy husband had the idea of cooking fish over mirepoix, and we got carrots in our last farmshare, so we decided to give it a try. We were hoping to use tilapia, but when we got to the market the only tilapia they had was from China, so we went with U.S.-sourced catfish instead. It would be better with tilapia, I think.
Preheat oven to 425F. In a saute pan heated over medium heat, warm
1 tsp olive oil
and then saute
2 cups onion, chopped finely
1 cup celery, chopped finely
1 cup carrot, chopped finely
2 bay leaves
until the vegetables have softened and begun to "sweat". (Don't let them brown.) Meanwhile, line a baking sheet with a large piece of foil. Rinse
4 filets of tilapia, catfish, or similar fish
and sprinkle them liberally with salt and pepper. Lay them on the foil, close together and centered on the tray. If there is skin in the fish, make sure it is skin side up. Remove the leaves from
4 sprigs of fresh tarragon
and distribute them over each filet. Snag the bay leaves out of the mirepoix, tear them in half, and place half a leaf on each filet. Distribute the mirepoix evenly atop the fish. Sprinkle
4 tsp lemon juice
over the top.
Fold the foil up around the fish and fold the edges together to form an envelope that will keep in the steam and flavor as the fish cooks. Place the fish in the oven and bake for 10 minutes or until the fish is opaque and flaky. Serve immediately. One filet plus 1/4 of the mirepoix serves one person very nicely.
Recommended sides: mashed potatoes and celery root (if you do this, it's lovely to serve the fish atop a bed of mash and let it soak up the juices); a crusty baguette; a salad with fennel to pick up on the tarragon notes.
The leftovers reheat beautifully in a nonstick pan over medium heat. Be careful not to overcook either fish or veg while reheating.
Preheat oven to 425F. In a saute pan heated over medium heat, warm
1 tsp olive oil
and then saute
2 cups onion, chopped finely
1 cup celery, chopped finely
1 cup carrot, chopped finely
2 bay leaves
until the vegetables have softened and begun to "sweat". (Don't let them brown.) Meanwhile, line a baking sheet with a large piece of foil. Rinse
4 filets of tilapia, catfish, or similar fish
and sprinkle them liberally with salt and pepper. Lay them on the foil, close together and centered on the tray. If there is skin in the fish, make sure it is skin side up. Remove the leaves from
4 sprigs of fresh tarragon
and distribute them over each filet. Snag the bay leaves out of the mirepoix, tear them in half, and place half a leaf on each filet. Distribute the mirepoix evenly atop the fish. Sprinkle
4 tsp lemon juice
over the top.
Fold the foil up around the fish and fold the edges together to form an envelope that will keep in the steam and flavor as the fish cooks. Place the fish in the oven and bake for 10 minutes or until the fish is opaque and flaky. Serve immediately. One filet plus 1/4 of the mirepoix serves one person very nicely.
Recommended sides: mashed potatoes and celery root (if you do this, it's lovely to serve the fish atop a bed of mash and let it soak up the juices); a crusty baguette; a salad with fennel to pick up on the tarragon notes.
The leftovers reheat beautifully in a nonstick pan over medium heat. Be careful not to overcook either fish or veg while reheating.
