Why recepie famous for?
Here’s the one-sheet on cooking in parchment packets: The method creates moist, even heat, which is ideal for fish. It’s hands-off, and the parcels can be assembled ahead of time.
Ingredients
2 tablespoons extra-virgin olive oil, plus more for drizzling1 onion, thinly sliced
1 bay leaf
Kosher salt
1 cup Castelvetrano olives, pitted, quartered
¼ cup drained capers
¼ cup raisins
6 tablespoons dark rum
2 tablespoons fresh lime juice
4 6-ounce fish fillets, patted dry
Freshly ground black pepper
4 tablespoons coarsely chopped cilantro, divided, plus more for serving
Lime wedges (for serving)
Instructions
Preheat oven to 275°. Heat 2 Tbsp. oil in a large skillet over medium-low. Add onion, bay leaf, and a pinch of salt and cook, stirring often and reducing heat if onion is browning too fast, until onion is golden brown, 25–30 minutes.Add olives, capers, raisins, and 2 Tbsp. water to skillet and cook, stirring occasionally, until olives are softened, about 4 minutes. Add rum and cook until liquid is evaporated, about 5 minutes. Remove skillet from heat and stir in lime juice and 1 Tbsp. water. If needed, add a splash or two more of water so mixture is saucy; season with salt.
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