For those who are wondering…I didn’t win the half a billion dollar PowerBall lottery last night. This really blows my retirement plan and is sort of ruining my Thursday morning. I think in order to win, you have to live in a place like Missouri or, even, apparently, Arizona. And, no, I’m not even one of the two id="mce_marker"million winners in New York State. Very disappointing.
So, I’m still – like so many – watching my pennies. Trying to use every ounce of everything in the kitchen…Staying on top of expiration dates in the cupboard and fridge…
When people come for dinner or drinks at my apartment they are charged with bringing white wine. I don’t drink white wine. Ever. Like as TSwift might say: never ever ever. Even in the summer. Even at a ladies luncheon. OK, once I drank white when I was at a holiday party at the apartment of a friend who – due to her entirely white interior decorating scheme – served only white wine. But, I didn’t enjoy it.
So, in the rare instance that there is left over white wine in my apartment, I try to cook with it. Left over wine is an unusual occasion – you should meet my friends.
This morning I found a half drunk bottle of Lapostolle Sauvignon Blanc in the fridge. I thought about drinking away my sorrows from the PowerBall loss…but, let’s face it…It wasn’t even noon and that would just be too sad.
I also found some capers and lemons in the fridge…thyme in the freezer and, of course, frozen Whole Foods Tilapia. I’m a little obsessed with always having it on hand.
And, I’m still on my quest to lose the Sandy 15lbs.
So I made:
Tilapia En Papillote (serves 2)
OK…first and foremost, if you are using frozen fish, take it out of the freezer, remove it from the packaging, place in a baking dish, cover with Saran Wrap and store in the fridge at least 7 hours before you want to cook it.
Now – honestly, I’ve forgotten to do this and you can just leave the frozen fish in a covered baking dish on the kitchen counter…but, for whatever reason, you’re not supposed to do it that way. Whatevs, I lived.
Preheat oven to 375 degrees
1. Place one Tilapia Filet in the center of a 10ish inch x 10ish inch piece of either heavy duty tin foil, or as I did on that fancy Reynold’s Wrap Pan Lining Paper: Parchment on one side, tin foil on the other. It’s like the mullet of cooking papers (business in the front, party in the back)
2. Sprinkle the filet with Thyme or Lemon Thyme
3. Layer on some capers – I love capers, they’re like salty goodness – just thought you should know
4. Sprinkle with salt – and pepper, if you want
5. Cover the filet with lemon slices
6. Place one pat of butter on top of the lemon slices
7. Spoon about a TBSP of white wine over the fish – be careful, you don’t want the wine to (eeks!) spill outside of the parchment paper and be wasted!
8. Fold up the sides of the fancy Reynold’s Parchment/Tin Foil (mullet) wrap around the fish. Make sure there is space between the fish and the wrapping as you want the fish to have room to steam. And, be sure that the packet is completely sealed.
NOTE: if you see the pros do this – they create a perfect half moon shaped packet… I’m just not that artistically skilled or creative. And, you can get the same effect with any shaped packet.
9. Repeat with three other filets
10. Put the pretty (or not so pretty) packets on a rimmed baking tray into the oven and bake for :12-:14 minutes depending upon thickness of fish
11. Carefully remove the fish from the packets, plate and serve
So, with my losing PowerBall ticket I won’t be dining at Perse or jetting off in my private plane to St. Bart’s. Nope. I’ll be hoping that I can continue to count on my white wino friends to leave just a few tablespoons of wine in my fridge to dress up a meal…or two. And, I’ll continue to buy PowerBall and MegaMillions tickets…Cuz, you gotta be in it to win it!
More from food