Fish in a Sack

by Rachael Ray Show Staff 9:00 AM, December 4, 2013


Aired December 4, 2013

Serves Serves 4

1 bulb fennel, very thinly sliced with mandolin or large side of box grater
2 small yellow onions, very thinly sliced
4 small, about 1 pound, white skinned or Yukon gold potatoes, very thinly sliced
4 cloves of garlic, thinly sliced
Salt, pepper
Olive oil, for drizzling
1/2 cup dry vermouth or dry white wine
4 pieces of cod or firm sustainable white fish
4 teaspoons lemon juice
4 thin pats of butter
Chopped parsley


Preheat oven to 400.

In a bowl combine fennel, onion, potato, garlic, salt, pepper and just enough olive oil to lightly coat. Cut 12 x 16 pieces of parchment paper (TIP buy precut packaged half sheets from any restaurant supply store).

Arrange about 1/4 of fennel mixture in center of each parchment, drizzle with 2 tablespoons vermouth or wine per packet, top with fish, season fish with salt and pepper, top fish lemon juice, butter, parsley. Meet short ends at middle and fold over 1 inch, fold a few more turns than fold in ends to make half-moon shaped packets (sacks).

Roast fish in sacks 20 -25 minutes and remove from oven. Serve on plates, open the parcels carefully and slide contents away from vegetables and chicken. Discard the paper.