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BEFORE YOU START
Parchment paper is required for this recipe.
INGREDIENTS PREPARATION METHOD
4 (6 ounces each) fresh white
fish fillets such as cod
1 pound fresh green beans, trimmed
3 tablespoons olive oil
1 cup grape tomatoes, halved
2 tablespoons capers
12 kalamata olives,
pitted and halved
1 lemon cut into 8 slices
1 small bunch fresh
thyme sprigs
1 teaspoon kosher salt
½ teaspoon freshly
ground black pepper
1. Preheat the oven to 400°F on Roast Mode with a rack set on position 3.
2. Fold four 12x16 sheets of parchment in half. 3. Using scissors and starting at
the fold of each piece, cut a large half heart. 4. Try to make the heart as large
as will t on the parchment. 5. Lay out the four hearts and open them. 6. Divide
the beans and form a small pile next to, but not on top of, the crease of each
heart. 7. Place a sh llet onto each pile of beans. 8. Evenly divide the remaining
ingredients between the four sh llets. 9. Working towards yourself, fold one
half of parchment over sh to meet the edge on the other side. 10. Starting at
the curve, make small, tight, overlapping folds along outside edge to seal packet
together. 11. Make the last fold at the tail (pointed end) and tuck it under.
12. Place packets on a baking sheet lined with parchment. 13. Roast for 15
minutes. Remove from the oven and slit tops with a scissors or a knife.
14. Serve immediately.
MAKES RACK POSITION COOK TIME
4 SERVINGS POSITION 3 15 MINUTES
FISH EN PAPILLOTE
Baking fish in a “packet” is a great way to blend a variety of flavors and keep control of the cooking
process. Fish can be easy to overcook, but the packet provides the perfect environment to prepare
this easy and beautiful meal.
BEFORE YOU START
Silicone baking mats are a great way to prevent the nuts from sticking to the baking tray as you roast them.
INGREDIENTS PREPARATION METHOD
1 cup raw pecan halves
3 tablespoons firmly
packed brown sugar
1 tablespoon water
¼ teaspoon kosher salt
1
8 teaspoon ground
black pepper
1. Preheat the oven to 350°F on Roast Mode with racks set on positions
1 and 3. 2. Use a Silpat
®
/silicone baking mat in a baking tray or spray a
nonstick baking tray with pan spray. 3. Spread the pecans into a single
large layer on the pan. 4. Place them in the oven on the rack at position 3.
5. Roast the pecans for 7–8 minutes, stirring halfway through. 6. Remove the
pecans from the oven. 7. In a medium bowl mix the brown sugar, water and
pepper until well combined. 8. Toss pecans with sugar mixture then return
them to the baking tray, spreading them into a single layer. 9. Place the pan
back into the oven on rack position 1. 10. Roast the pecans for 8 minutes
stirring halfway through. 11. Remove the pecans from the oven and in a clean
medium size bowl, toss pecans with kosher salt. 12. Pour the pecans onto a
piece of parchment paper or onto a clean baking tray and allow to cool. Be
careful as the liquid sugar coating the pecans is hot! The nuts will harden as
they cool. 13. Allow to fully cool before serving.
MAKES RACK POSITION COOK TIME
8–10 SERVINGS POSITIONS 1 AND 3 15 MINUTES
CANDIED PECANS
Candied nuts are a great way to spice up a cheese board or cocktail party. You can also add
them to your favorite salad or dessert, or just enjoy them on their own.
ROAST MODE
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