Insulated fish. 10/8/17

I am really surprised that I have not posted this dish before. I guess it fell out of favor when Chilean sea bass became so expensive. John once wrote out the recipe for me to use in a cookbook that a charitable organization was compiling. I will include the recipe after the picture. The fish comes out looking like an ice cream sandwich and it is really delicious.

Insulated fish (Chilean sea bass) with new potatoes and steamed cabbage

Recipe for insulated fish (serves four)

1 lb. firm white fish, preferably Chilean sesame bass 3/4 to 1 inch thick cut into 4 pieces, 1 clove garlic, 2 inches of carrot chopped, zest of one small lemon, 1 package of sliced mushrooms, 1/4 cup parsley, 1 small shallot, salt

Place carrot, shallot, garlic, and lemon zest in food processor. Process. Add mushrooms and parsley. Process. Put mixture in a pan with a little olive oil and some salt and cook to death. Sequester half the mixture. Make four beds out of the remaining mushroom mixture. Season fish and place on top of four beds. Top with remaining mixture. Bake in 350 F oven (upper third) for about 8 minutes then broil for 2 minutes making sure it does not burn.

John tested for doneness with a thermopen before doing the broiling. Luckily Chilean sea bass is a very forgiving fish when it comes to overcooking.

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