Small Fish Recipe

History of Small Fish Recipe:

The recipe for small fish baked in paper has a long history and can be traced back to ancient times. It is a simple yet delicious way to prepare small fish and has been enjoyed by people all over the world for centuries.

Fun Fact: This method of cooking fish in paper is known as "en papillote" in French, meaning "in parchment". It is believed to have originated in France during the 17th century. The technique was developed as a way to cook delicate fish while retaining their moisture and flavors.

Recipe: Small Fish Baked in Paper

Ingredients:
- Small fish (any kind)
- Onion or shallot (finely chopped)
- Parsley (finely chopped)
- Pepper (to taste)
- Salt (to taste)
- Lemon juice (a few drops)
- Butter (cut into small pieces)
- Stiff writing paper (buttered)

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Wash and dry the small fish thoroughly. Ensure that they are clean and free from any scales or guts.

3. Take a sheet of stiff writing paper and generously butter one side. This will prevent the fish from sticking to the paper while baking.

4. Lay the small fish on the buttered side of the paper, ensuring they are evenly spaced.

5. Sprinkle the finely chopped onion or shallot, parsley, pepper, and salt over the fish. The amounts can vary according to your taste preferences.

6. Squeeze a few drops of lemon juice over the fish to add a fresh citrus flavor.

7. Scatter small pieces of butter around the fish. This will enhance the flavors and help in the cooking process.

8. Fold the paper over the fish, creating a tight seal. This will trap the steam and juices inside, allowing the fish to cook in its own moisture.

9. Place the wrapped fish on a baking sheet and bake in the preheated oven for approximately twenty minutes. The cooking time may vary depending on the size and thickness of the fish.

10. Once cooked, carefully remove the baking sheet from the oven. Be cautious of escaping steam when opening the paper package.

11. Serve the small fish in the paper in which they were cooked. This presentation adds a touch of elegance to the dish and allows the flavors to further infuse.

Fun Fact: The cooking process in paper helps to seal in the natural juices and flavors of the fish, resulting in a moist and tender end product. It also allows for the combination of flavors from the herbs, spices, and butter to infuse into the fish, creating a delicious and aromatic dish.

Similar Recipe Dishes:

1. Grilled Fish Fillet: Instead of baking, you can grill small fish fillets on a barbecue or in a grill pan. Marinate the fish in olive oil, lemon juice, garlic, and herbs, then cook until done. This method adds a smoky flavor to the fish while retaining its moisture.

2. Deep-Fried Small Fish: For a crispy and indulgent variation, you can coat small fish in a seasoned flour mixture and deep-fry them until golden and crispy. Serve with tartar sauce or a squeeze of lemon for a delightful crunch.

3. Small Fish Ceviche: For a refreshing and tangy dish, marinate small fish in a mixture of lime or lemon juice, diced onions, chili peppers, and cilantro. Allow the fish to "cook" in the acidic juice for a few hours before serving. This dish is perfect for those who enjoy a zesty and light seafood option.

In summary, small fish baked in paper is a classic and versatile recipe that allows for the natural flavors of the fish to shine. Whether you choose to bake, grill, or fry, small fish dishes are a delightful way to enjoy the bounties of the sea. Experiment with different herbs, spices, and cooking methods to create your own signature dish.