Infused Mediterranean Fish en Papillote
Cooking fish dinner in a parchment envelope, or en papillote, is like mailing yourself a love letter, one you get to devour almost as soon as it’s sent. This feeling is particularly rewarding when you use cannabis-infused olive oil in your recipe, an ingredient that not only keeps fish moist, but like a cherished love letter, ensures the good feeling continues long after your first encounter with it.
Beyond being delicious, easy and infused, another benefit to this Mediterranean fish and cannabis dish is that it is is cooked in individual servings, allowing you to easily adjust – or eliminate – the cannabis dose for different diners. If serving for a crowd, scale up accordingly and use permanent marker to write a dose or name on each parchment package before cooking so you can easily keep track of servings.
Recipe by Chef Ronnie Fishman, words by Devon Scoble.
Ingredients
½ cup mini or cubed potatoes
½ bulb fennel, including fronds
5 ripe cherry tomatoes
handful of Kalamata olives
4 oz white fish fillet (halibut, sea bass or haddock), pin-boned and skinned
salt & pepper, to taste
1 tbsp cannabis-infused olive oil
½ lemon, thinly sliced
splash of white wine
fresh Italian parsley for garnish, optional
Method
Preheat oven to 375°F
Slice the potatoes, then cook in a pot of boiling salted water for 6 minutes. Drain and leave to cool slightly.
Make a bag for your fish by tearing off a large piece of parchment paper and folding it in half.
Trim and chop the fennel into wedges, reserving the fronds. Then finely slice the lemon, halve the cherry tomatoes, and squash the olives. (Remember to remove the stones first.)
Place the fennel, lemon, tomatoes and olives into a large bowl with the cooled potatoes and fish. Drizzle lightly with cannabis-infused oil and some extra olive oil. Season with sea salt and black pepper and then toss gently until fillet is coated.
Carefully transfer everything to the parchment paper, placing contents near the crease. Sprinkle in some fennel fronds and add a splash of white wine.
Seal the bag by folding the loose edges tightly over each other. At the end, twist the parchment to ensure it is sealed properly.
Cook for 18 to 20 minutes, or until the fish and potatoes are cooked through.
Serve hot on parchment paper. Garnish with fresh fennel fronds.
