Conference turris::cooks

    I'm not familiar with pompano (recently moved from Ireland and Iam
    getting used to the different fish available) but I know of a technique
    of cooking fish in paper.  I tried to type out the french term but was
    was so embarrassed at my mispelling that I shall leave that to others.
    
    Back to cooking fish in paper
    
    You can cook any filet of fish this way - I like salmon, sea bass and
    salmon trout using this method.
    
    For each serving:
    
    One portion of fish (4 oz is good) - filet or steak
    Optional julianne of vegetables of your choice - carrot, fennel,
    shallots, celery, courquettes, lemon zest are all good choice
    Optional 2 Tablespoons of wine, fishstock, dry vermouth
    
    cut a circle of wax paper about the size of a dinner plate, fold in
    half and then open up again.  Grease the right side of paper.
    
    place fish on right half with any of the vegetables and cooking liquid
    that you like - I really like a little white wine with some saffron
    that has been soaking in it.  Fold the paper over the fish and then
    seal it by folding all around the now half circle in little folds of about 2
    inches all around the opening.  The idea is to seal in the juices.
    
    Cook in a preheated oven at 325 degrees F for 10 minutes per inch of
    thickness of fish.
    
    The fish cooks in its own juices and any flavouring that you care to
    
    add with no extra fat!  It is a very good and simple way to cook fish. 
    You can remove it from the paper yourself to serve or let everyone open
    their own so that they get all the aromas from the fish.
    
    Cathryn
    

    I am not positive but I believe there is a recipe similar to what you
    are asking for in Martha Stewarts' 'Quick Cook' Cookbook.  I will check
    it out tonight and bring it in tomorrow.
    
    

 re: .1

 You can use aluminum foil with equally good results. We caught some trout
on saturday and cooked them in foil with sliced mushrooms, onions, seasonings,
white wine worcestershire and a few lemon slices. Fab!

 re: .0

 Is there any particular reason why you are interested in Pompano? I guess they
are pretty good tasting but I hear they are quite bony. No first hand experience
there, though...

 The Doctah

    Somewhere or other, it may have been in one Ian Fleming's books, I read
    the most delicious description of pompano cooked in a paper bag and
    have always wanted to try it. I saw some at the Farmer's Market the
    other day and got to thinking about it again and thought I'd try COOKS
    
    Thanks,
    
    Angela
    

>    Somewhere or other, it may have been in one Ian Fleming's books, I read
>    the most delicious description of pompano cooked in a paper bag and
>    have always wanted to try it. I saw some at the Farmer's Market the
>    other day and got to thinking about it again and thought I'd try COOKS
    
Angela,

wrapping the fish in cooking parchment is a good idea and bakes up a nice
moist fish, HOWEVER paper bags are permeated with insecticide and must not
be used for cooking.

    
    Gross, all I can think about now are all the lunches I carried in 
    brown paper bags. Blech.
    
    Angela