Orata Steamed with Zucchini and Mint

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This past phase of cooker’s and writer’s block is finally starting to let up. The nausea faded a while ago, but it didn’t necessarily get me back in a creative spirit. I am finally  enjoying myself in the kitchen again, and better yet, photographing my creations.

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I think my fish monger thought I had moved because he looked shocked when I came back into his store again after a long hiatus. Fish was one of the main things I couldn’t stomach cooking during the nausea and it also took me a while to gain enthusiasm to start getting my hands dirty with it again in the kitchen.

Il cartoccio, or packets, are such a simple way to make fish, they are perfectly steamed and never dry out since they are cooking in their own aromas. My veggie vendor gave me some of this gorgeous mint, and I decided to try it with zucchini and lemon. The zucchini were a bit too steamed for my taste, though they added a nice flavor to the fish. I may fry them on the side the next time for the crisp that I like.

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Orata Steamed with Zucchini and Mint

  • 2 Orate (or any other medium sized fish), scaled and cleaned
  • 2-3 garlic cloves
  • 2 medium zucchini, cut lengthwise into 8ths
  • a large bunch of fresh mint
  • 5 tbsp extra-virgin olive oil, divided
  • 2 lemons, zested and sliced
  • salt and pepper to taste

Preheat the oven to 425°F.

Cut out 2 sheets of parchment paper or aluminum foil, place them on a cookie sheet and brush with olive oil.

Distribute the zucchini evenly between the two packets, place 2 or 3 slices of lemon on top of the zucchini. Stuff 2 cloves of garlic in the cavity of each fish along with some of the lemon zest and some of the mint, add a pinch of salt and drizzle about a tsp of olive oil inside each cavity. Place the fish on top of the zucchini, place a stalk of mint on the fish, add a drizzle of olive oil, a sprinkle of salt, and top it off with 2 or 3 more slices of lemon.  Fold over the parchment paper to enclose it completely and seal the edges. Bake for 30 to 40 minutes or until the fish is cooked through, you can usually tell by the eyes, the should be an opaque white.

Clean and serve sprinkling the remaining lemon zest on the fish and the remaining mint leaves.

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One Year Ago: Cole Slaw, Sarde Incinte in AgrodolceCarrot Coconut Cake

Two Years Ago: Spaghetti Integrali con Zucchine Gratugiate e Fior di Zucca & Pizza with Ricotta, Zucchini, Olives and Provolone

Four Years Ago: Casareccie with Pattypan Squash, Daniel Island Farmers Market & Boiled P-Nuts

~ by italicious on July 15, 2013.

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