If you worry about overcooking fish, this is an excellent technique to try. Wrapping the fish in parchment paper enables the fish and vegetables to steam, keeping the fish nice and moist. This is such an easy dish and you can use whatever vegetables you have on hand to accompany your fish. If you can't find sole, cod or scrod will also work beautifully.
Anthony Cole is the Executive Chef at one of the most beautiful resorts on Cape Cod, the Chatham Bars Inn where they have a bar/restaurant and weekly Lobster Clambakes right on the beach. There's also a formal dining room at the inn as well as a cozy tavern. So Anthony has his hands full. He enjoys living on the Cape with his family and being so close to fresh, local fish that he can serve with pride on his menus.
Special Equipment
Cod Fillet w/ Béarnaise Sauce
Indian Market Tour: Spices
Indian Market Tour: Lentils & Other Legumes
Paneer Masala
Masala Dosa
Coconut-Ginger Chutney
Irish Soda Bread
Chocolate Guinness Cake w/ Irish Cream Sabayon
Irish Cream Sabayon
Shepherd's Pie
Mussels Diablo
Guinness Ice Cream Float
Rosemary & Fennel Crusted Chateaubriand w/ Couscous Risotto
Florentine Couscous Risotto
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