Baked Zucchini Chips

I received a phone call from a dear friend to ask about a recipe of baked zucchini I served over a year ago.  Wow!  That felt good, I made an impression from that long ago!  That evening I served baked zucchini, beets and sweet potato chips.  I used various seasonings that I liked.  The key here is to use what you love.  Cumin, garlic salt, Mrs. Dash, Tony's, paprika, sesame seeds etc., whatever inspires you.  Most importantly, slice them thin!  Mandolin is imperative, unless you have the patience of Job.  I clearly do not.  God Bless my scary friend the mandolin!  I spent big bucks on you to get the very best and you rewarded me one Easter by taking off part of my thumb.  Lesson learned, BE CAREFUL, use the guard!!

So here my dear friend, just for you!

Baked Zucchini Chips

The Chef in My Head

• 2 zucchinis (beets, sweet potatoes etc.), sliced very thin with a mandolin 
• cooking oil spray (I used olive oil)
• salt (or any seasoning you prefer, I love Tony's)

Preheat oven to 225°F. 
Thinly slice the zucchini. I used the thinnest setting on my mandolin. Place the zucchini slices onto a baking sheet lined with Silpat or parchment paper. Very lightly spray with olive oil and lightly sprinkle with salt or seasonings of your choice
Depending on your oven, bake for 35-45 minutes, keeping an eye on them so they don’t burn. When done, remove chips from baking sheet and place them on a plate and let cool.

Total Time: 50 minutes
Yield: serves 2-4

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Chilean Sea Bass En Papillote

Chilean Sea Bass En Papillote

En Papillote (French: "in parchment"), or "al cartoccio" in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked. The parcel is typically made from folded parchment paper, but other material such as a paper bag or aluminium foil may be used. The parcel holds in moisture to steam the food.

The moisture may be from the food itself or from an added moisture source like water, wine, or stock.

En Papillote is perhaps most often used to cook fish and also poultry. Choice of herbs, seasonings and spices depend on the particular recipe being prepared.

The pouch should be sealed with careful folding. (source wikipedia)

Chilean Sea Bass could possibly be my new favorite fish and cooking En Popillote my favorite method!!

This fish is clean, bright white, succulent and delicious!  Cooking anything En Popillote is the fastest and easiest clean up ever!

As always, start with fabulous fresh ingredients (remember fresh fish is NOT fishy).  This creation started with a beautiful filet of Chilean sea bass, the best olive oil, fresh organic lemons and amazing sweet cherry tomatoes that burst with flavor!

Here's the layering process:

Square of parchment paper, drizzle of olive oil

and 1/2-inch thick slices of lemon

Gorgeous Chillean Sea Bass, Lemon flaked sea salt, Fresh ground pepper and garden fresh Thyme

Lightly sauteed cherry tomatoes

Garlic and flash fried Capers

photo source Google

Beautiful packages ready for the oven!

Chilean Sea Bass En Papillote

The Chef In My Head, Serves 2

3 tablespoons extra-virgin olive oil

2-8oz filletsChilean Sea Bass with skin

3/4 teaspoon lemon flake sea salt

1/4 teaspoon freshly ground black pepper

8 thin lemon slices (less than 3/4 inch thick; from 1 large lemon)

8 sprigs fresh thyme

2 garlic cloves, very thinly sliced

12 cherry or grape tomatoes, halved

1 1/2 tablespoons drained bottled capers

Put oven rack in middle position and preheat oven to 400°F. Cut a square of parchment paper, then drizzle with 1 tablespoon olive oil.

Drizzle 1 tablespoon of olive oil on parchment, place lemon slices on olive oil. Pat fish dry and sprinkle both sides with salt and pepper. Arrange fillets, skin sides down on top of lemon slices. Arrange thyme sprigs on top of each fillet.

Heat remaining olive oil in a heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring occasionally, until pale golden, about 30 seconds. Add tomatoes and a pinch of salt and sauté, stirring occasionally, until tomatoes are softened, about 1 minute.  

Spoon hot tomato mixture over fish

   Add 1 tsp olive oil to pan, increase heat to high. Add capers to pan and flash fry.  You are looking for a quick crisp on capers.  Spoon capers over tomato mixture.

Fold parchment paper over, tenting it slightly over fish, and crimp edges together tightly to seal.

Bake until fish is just cooked through, 12 to 15 minutes (depending on thickness of fish); check by removing from oven and carefully lifting up a corner of top sheet of parchment, pulling up sides of bottom sheet to keep liquid from running out. If fish is not cooked through, reseal and continue to bake, checking every 3 minutes.

Transfer fillets with lemon slices to plates using a spatula (be careful not to tear parchment underneath) and spoon tomatoes and juices over top. Serve immediately, discarding thyme before eating.

Enjoy!

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