DanielleRose
Our favorite pompano recipe. Bonus: the smell of fish doesn’t linger in the kitchen.
- 2 skin-on pompano* fillets, patted dry
- salt and pepper
- 4 lemon slices
- 1 shallot, thinly sliced
- 1/4 cup chopped dill
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375.
- Rip off an 18-inch sheet of parchment. Place a fillet on the bottom third of the parchment. Sprinkle lightly with salt and pepper. Arrange half the sliced shallots, two lemon slices, and dill on top. Drizzle with a tablespoon of olive oil. Fold the top of the parchment over the fillet. Begin making small folds to seal the parchment all the way around and tuck the end underneath. You can add a few staples wherever the folds aren’t tight (you’ll cut them open across the top, so there’s not chance of staples in your food).
- Repeat with the remaining fillet.
- Place the parchment pouches on a baking sheet. Bake for 15-18 minutes (18 minutes for a very thick filet).
- Remove the baking sheet from the oven. I usually put it right on the table. Use kitchen shears to snip a little hole in the top of each packet, then slip in the scissors and slice across the top of each one (obviously avoid getting burned by steam). Serve them in the packet or use a spatula to transfer the fish to each plate, and spoon the juices over the top.
