From the Chef’s Corner
5 medium-size red potatoes
2 small shallots, divided
1 pkg. baby spinach, already washed and clean
1 medium-size lemon
2 TBsp. butter
Salt and pepper to taste
4 12-inch squares cooking parchment paper
4 6 oz. red-snapper fillets
Parsley sprigs for garnish
About 40 minutes before serving:
1. In 3-quart saucepan over high heat, heat potatoes in enough water to cover to bring to boiling. Reduce heat to low; cover and simmer 15 to 20 minutes until potatoes are fork tender; drain. Cut each potato into quarters; keep warm.
2. Meanwhile, thinly slice shallots and separate into rings. In cup, mix together 1 Tbsp. lemon juice and grated peel; add shallots, butter, salt and pepper.
3. Preheat oven to 400 degrees F. Arrange one-fourth of spinach leaves on half of each parchment square. Sprinkle meat sides of red snapper fillets with ¾ tsp salt and ½ tsp black pepper. Arrange snapper fillets, skin sides up, over spinach leaves. Dot fish with butter mixture; sprinkle with shallots; drizzle with lemon juice.
4. Fold other half of parchment paper over spinach and red snapper. To seal packets, beginning at one corner, fold edges of paper over about ½ inch all around, over-lapping the folds. Place packets in jelly-roll pan. Bake 15 minutes (paper will puff up and brown).
5. To serve, with kitchen shears, cut at “x” in top of each packet to let out steam before serving. (When packets are open, check that fish flakes easily when tested with a fork.) Serve with boiled potatoes, garnish with parsley sprigs. Makes 4 main-dish servings.