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Chilean Bar & Chorizo in Packs

Published on 9 Apr 2014 |
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papillotepoisson2

Fish, chorizo and dates cooked “en papillote”: it takes a chef like La Guilde Culinaire’s Jonathan Garnier to imagine such a surprising combination. This recipe is part of a series about Medjool Dates with 7 savoury and sweet recipes that run the gamut from starters to desserts. For other posts and recipes in this series, just search “Dates”!

papillottepoisson

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 4
Spanish-style Chilean Bar with Chorizo and Dates

Ingredients

  • If like me, you would rather not cook fish from endangered species, you may want to substitute striped sea bass…
  • 4 sacs Carta Fata*
  • 4 Chilean bar fillets
  • 100 g (3 1/2 oz) spicy ready-to-cook chorizo, chopped
  • 125 mL (1/2 cup) Natural Delights Medjool dates, chopped
  • ½ red bell pepper, fine diced
  • 1 chopped garlic clove
  • 5 mL (1 tsp) smoked paprika
  • 1 pinch saffron
  • 60 mL (1/4 cup) olive oil
  • Salt and pepper, to taste
  • * Carta Fata is a cooking bag praised by chefs. You can easily replace it with good old parchment paper.

Instructions

  • 1. Preheat oven, rack in the center, to 200°C (400°F).
  • 2. In each bag, place the fish fillet, then top with chorizo, dates, pepper, garlic, spices, salt and pepper. Sprinkle with olive oil and close. Bake in oven 7 to 8 minutes.
  • 3. Serve on a plate, in its bag, to retain the heat and spicy bouquet of aromatics.

Instructions

  • 1. Preheat oven, rack in the center, to 200°C (400°F).
  • 2. In each bag, place the fish fillet, then top with chorizo, dates, pepper, garlic, spices, salt and pepper. Sprinkle with olive oil and close. Bake in oven 7 to 8 minutes.
  • 3. Serve on a plate, in its bag, to retain the heat and spicy bouquet of aromatics.
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