Weekend Meal

Possibly my favorite way with fish (other, of course, than the fryer, but I'm not supposed to admit that, I think) is to cook it in pappillote - that is to say, in a parchment paper envelope. The fish steams perfectly, seemingly without effort, a ready made sauce is made from the lemon and olive oil one uses to dress the fish and vegetables, and clean-up is almost instantaneous. The actual mix of fish, veg, and accompaniments are entirely up to you and what's available at the fishmonger, of course, but in this case I used some nice grouper, small sweet peppers, bok choi, and dandelion leaves. Some potatoes cut into thick coins and then baked for an hour for a golden, dark, crust were the perfect side dish.