Cod Fillets with Red Radishes

Serves four

12 spring onions, trimmed, with about 2 inches (5 cm) of green stems attached

1 tbsp freshly squeezed lemon juice

2 tsp grenadine syrup

Fine sea salt and freshly ground white pepper

1 large shallot, minced

1/4 cup (60 ml) extra-virgin olive oil

15 red radishes, sliced almost paper thin

Four 6-oz (180-g) cod fillets (or any seasonal white fish fillets), skin and bones removed

Freshly ground black pepper

1/2 tsp cumin salt (1 tbsp toasted cumin, ground with 2 tsp fleur de sel or fine sea salt; use only ½ tsp for this recipe)

Parchment paper

Chervil sprigs, for garnish

1. Preheat oven to 410°F (210°C). Cut paper into four 12 x 10 inch (30 x 25 cm) sheets.

2. Bring 3 cups (750 ml) water to a boil in bottom half of a steamer. Steam onions until tender, about 5 min. Transfer onions to a tea towel spread over a cooling rack to drain.

3. Make grenadine vinaigrette: In a small bowl, whisk together lemon juice, grenadine syrup, salt, white pepper and shallots. Slowly add 3 tbsp olive oil, whisking constantly, until mixture is emulsified. Reserve.

4. Place radishes in a shallow soup dish and moisten them with the remaining 1 tbsp of olive oil.

5. Season fillets generously with salt and pepper, then sprinkle cumin salt evenly over them. Carefully arrange the radish slices on top of fillets, slightly overlapping them so they resemble fish scales. Season them lightly with salt.

6. Place each fillet on the bottom half of a piece of parchment paper. Moisten edges of paper with water, and fold the top half down over the fish so edges meet. Make a narrow fold around the cut edges, pressing firmly, then repeat, making another narrow fold. Finally, crimp the folded edges to seal each packet. Place packets on a baking sheet and refrigerate until ready to bake.

7. Bake until packets are golden and puffed, about 8 min. Remove from oven and carefully cut open packets. Using a good-sized metal spatula, place each fillet in the center of a warmed dinner plate. Place onions drizzled with grenadine vinaigrette alongside, garnish with chervil, and serve immediately.

 

Originally published in the May 2009 issue of France Today