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Pasta with Tomato Leek Sauce Tomato, Swiss & Leek Quiche Pork Ribs in Creamy Leek Sauce Meatballs-Fennel, Leek, Apple White Fish Leeks en Papillote Chicken/Tofu with Mustardy Leeks Quick Thai Leek Soup Creamy Potato Leek Soup Potato, Leek and Tomato Lasagna Glazed Parsnips and Leeks Winter Squash with Pear Filling Roasted Butternut Squash Salad Bacon, Leek, Tomato Sandwiches

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A delicious twist on basic spaghetti: Baking it with spinach, sausage and cheese melds the flavors deliciously and creates a one-dish meal that’s almost as good as lasagna—without all the work. Use a smaller or larger amount of meat, as desired, or omit completely for a vegetarian version.

Serves: 4

Parchment Paper

Parchment paper can be found in the baking section of the grocery store. While bleached can be used, unbleached has obvious environmental advantages. The unbleached variety can be found at health foods stores. In case you can find neither, aluminum foil can also be used, although it comes with many more unfortunate environmental and human consequences, as detailed in the Green Kitchen section of the Zucchini issue.

Ingredient Notes

Mushrooms Any of white button, cremini or portabello will work in this dish. Buy the pre-sliced variety to save time. If using large portobellos (which aren’t as delicate and quick-cooking), slice more thinly (about 1/8” thick) and then cut slices only about 1 to 1½” wide.

Cooking en papillote scores a lot of gourmet points, yet it is surprisingly easy. Basically, foods are just wrapped and baked “in paper” or, in French, “en papillote.” The method is almost foolproof, because the paper keeps in moisture and plenty of flavor, so be sure to consider it when you need an easy option for guests–or just an easy meal that still tastes great.

Ingredients

Instructions

3 cups leek matchsticks, cut about 2” x ¼” from white and light green parts (about 3 medium-sized leeks)

½ Tbsp. butter

Precook Leeks in Microwave Preheat oven to 400 (F).

Place cut leeks in a microwave-safe dish (or leave in glass measuring pitcher and cover with a plate.) Top with butter. Cover and microwave 2 minutes on high, then stir to evenly distribute butter. Reserve.

4 sheets unbleached parchment paper, about 12” x 12”

4 tsp. olive oil

4 talapia filets, about ¼ lb. each

2 med. carrots, julienned then cut into roughly 2” lengths (about 2 cups)

6 med. mushrooms (about ¼ lb.) halved vertically, then sliced horizontally about ¼” thick (about 2 cups)

Sea salt and freshly ground pepper

Fold each parchment sheet in half to crease, then open sheets and lay side by side on counter. Divide oil evenly among sheets and use your fingers to rub it into a roughly 8” circle in center of paper.

Lay a talapia filet on each sheet, to the right of center crease, and sprinkle with salt and pepper. Top each filet with equal portions of cooked leeks, then mushrooms and finally carrots. Sprinkle again with salt and pepper.

Fold parchment sheet in half, at crease, to cover filet and vegetables. Fold short sides over themselves several times to seal, then fold long side several times and twist each corner to hold folds in place. Lay packets on one or two cookie sheets, as needed to keep in a single layer.

1 lemon, juiced

1-2 Tbsp. minced fresh (not dried) tarragon

Bake about 15 to 20 minutes, then open one packet and test fish for doneness. Be careful to open package away from yourself to avoid being scalded by steam. If fish is not yet done, bake in additional 2-3 minutes increments until done. Watch closely and avoid overcooking.

Remove packets and place one one each plate. Slice open (or just unfold) and sprinkle with lemon and tarragon, as desired.

White Fish with Leeks en Papillote

The recipe calls for leeks cut in matchsticks since that best compliments the julienned carrots. To save on dirty dishes, the leeks are microwaved here in their measuring cup.

If pressed for time, however, the leeks can be quickly cut into half moons, as pictured here. They can also be microwaved in a separate casserole dish with cover.

Once all the ingredients are prepped, clear a section of counter and lay down all the parchment sheets for the most efficient assembly of the packets. Pictured here is unbleached parchment paper, spread with about 1 tsp. oil in the center before laying the fish down.

After laying down the fish filet and sprinkling it with salt and pepper, top with equal portions of leeks, then mushrooms, then the hardy carrot strips that can best take exposure to the oven heat.

Once all the packets are assembled, begin folding.

First, fold the shorter sides in over themselves several times. Note how my oil container keeps the first side in place while I fold the second side.

Now fold the long side in over itself several times and twist each corner to hold the folds in place.

You can also get fancy, creating a semi-circle by using a pasty edge fold.

Lay finished packets on cookie sheets so they lay in a single layer, with no overlapping.

After 15 minutes of baking time (18 minutes at higher altitudes), begin checking fish. Open packet (away from you to avoid escaping steam), and probe fish gently with a fork, pulling it apart in the center to see if fish has just turned opaque (i.e., whitish, not clear-ish.)

If fish is not done, refold parchment and return to oven for just 2 to 3 minute intervals until done. Avoid overcooking or fish will toughen. When done, open packet and give fish a squeeze of lemon and sprinkle of tarragon.

Fish cooked “en papillote” makes a lovely presentation for guests.

Here the fish is served with colorful winter squash and a simple green salad.