Fish en Papillote with Molho Escabeche (Portuguese Garlic-vinegar Sauce)

Serves 4

INGREDIENTS

2 to 3 tablespoons olive oil

1 large shallot, roughly chopped (2 tablespoons)

3to 4cloves garlic

Big pinch red chile flakes

1 small bay leaf

½ teaspoon smoked paprika 2 tablespoons vinegar (red wine, white wine or Champagne)

Squeeze of fresh lemon juice, to taste Salt, pepper

2 tablespoons finely chopped parsley 4 white fish fillets, such as halibut or cod, 3to 4ounces each

Lemon wedges for serving

DIRECTIONS

Heat oven to 375 degrees.

Using a mini food processor, pulse the olive oil, shallots and garlic until a chunky paste forms — or finely mince the shallot and garlic and stir into the olive oil. Transfer the olive oil-shallot mixture to a small saucepan set over medium heat. Add the chile flakes and bay leaf. Saute for 2to 3minutes, stirring constantly, until the sauce is aromatic, and the garlic and shallots begin to turn golden. Remove pan from heat and stir in smoked paprika, vinegar, a squeeze of lemon juice, a big pinch of salt and a few turns of black pepper. Taste and adjust seasoning to your preference. When the sauce has cooled to room temperature, stir in the parsley. Set aside. Rinse and pat fish fillets dry. Place each fillet on a sheet of parchment prepared for cooking en papillote. (Cut a large heart-shaped sheet of parchment paper and lightly oil the surface that will be touching the fish. Serious Eats has a great how-to at bayareane.ws/enpapillote.) Season each fillet with salt and pepper, and drizzle with olive oil. Fold the parchment over the fish and seal the edges, making a series of tight folds. Place the parchment packets on a sheet tray and roast for about 12minutes for fillets of thin to medium thickness (add a few minutes for thicker fillets). Cut open the packets to serve, with sauce spooned over and lemon wedges on the side.