Baked fish with vegetables wrapped in foil is an excellent way of steaming the fish and sealing in the aroma and moisture. This recipe calls for salmon but any types of fish can be baked this way. While the packets are in the oven baking, the soor or polenta is cooked on the stove.
As the cornmeal cooks, it softens and swells, absorbing the liquid. The longer it is cooked, the softer and thicker the mixture becomes. Finely ground cornmeal cooks quickly and has a smooth texture; coarsely ground cornmeal retains more texture even with longer cooking.
Print
Baked Fish Packets with Polenta
Baked fish with vegetables wrapped in foil is an excellent way of steaming the fish and sealing in the aroma and moisture. This recipe calls for salmon but any types of fish
Servings 4
Ingredients
- Fish
- 4 skinless salmon fillets
- 2 tablespoons olive oil
- 8 lemon slices
- 4 scallions halved and cut lengthwise into strips
- 2 teaspoons paprika
- 1 red pepper sliced
- 1 zucchini / squash sliced
- Salt and ground pepper
- Soor
- 1 cup coarse cornmeal
- 5 cups water
- 2 tbs butter/oil
- Salt and ground pepper
Instructions
- Fish
- Preheat the oven to 400°F.
- Divide the fish among four sheets of parchment paper or foil. Each sheet should be large enough to completely enclose a fillet.
- Season the fish with salt and pepper, sprinkle with paprika, and drizzle with the oil. Top with the scallions, zucchini, lemon, and red pepper.
- Wrap the foil around each fillet, folding and pressing the edges together to seal the packet completely.
- Place the packets on a baking sheet and bake for 15 to 20 minutes, until the fish is cooked through and the vegetables are tender.
- Soor
- Bring the water to a boil in a large, heavy-based pan over high heat.
- Using a whisk, stir the cornmeal into the boiling water in a steady stream, whisking constantly until incorporated.
- Reduce the heat to low and simmer, stirring constantly, until the mixture thickens.
- Continue to cook over low heat, stirring constantly, until the cornmeal is soft, about 30 to 40 minutes. To test, spoon a little onto a small plate and let it cool, then rub it between your fingers to check that the grains have softened.
- When the soor is ready, stir in olive oil or butter, and season with salt and pepper.
- Carefully cut open each packet and serve with the soor.
Tips
- Start the soor first. It needs 30 to 40 minutes of steady stirring, so get it going before you assemble the fish packets.
- Whisk as you pour. Add the cornmeal to the boiling water in a thin, steady stream while whisking constantly. This prevents lumps.
- Keep the heat low. Once the soor thickens, it can bubble and spit. Stir often and keep the heat low to avoid scorching the bottom.
- Add water if needed. If the soor gets too thick before the grains are soft, stir in a splash of hot water and keep cooking.
- Seal the packets well. Fold the edges over twice so no steam escapes. This is what keeps the fish moist and the vegetables tender.
- Leave room for steam. Don’t wrap the foil tightly against the fish. A little air space lets the steam circulate.
- Cut the vegetables thinly. Thin slices of zucchini and red pepper will cook through in the same 15 to 20 minutes as the fish.
- Check the fish. It’s done when it flakes easily with a fork. Thicker fillets may need a few extra minutes.
- Open packets carefully. Hot steam escapes when you cut them open, so keep your face and hands back.
- Make it your own. Any firm fish works in place of salmon. You can also swap in other vegetables, or season the soor with a little extra butter or cheese just before serving.
