Salmon In Parchment With Caponata

Step 1

Preheat oven to 400-degrees Fahrenheit.

Step 2

If the chunks of caponata are very large, cut them into 1/2" cubes. Combine with the oregano, fresh herbs, and vinegar.

Step 3

Season each fillet on both sides with a little salt and plenty of pepper.

Step 4

Cut 4 sheets of parchment paper about 12" long. Fold in half, then open up and place a salmon fillet on one side of the fold. Spoon the caponata evenly over the top of each fillet, then drizzle with 1/2 teaspoon white wine (or vermouth). Fold the parchment over the fish and, beginning at one of the corners, crimp, roll, and fold the edges of the parchment to make a well-sealed package.

Step 5

Place on a baking sheet and roast for 12 minutes. Let rest for 5 minutes, then transfer the packages directly onto plates. Slash the top open just a little to expose the salmon inside. Provide a bowl for guests to dispose of the parchment.

NOTE: Good quality prepared Caponata can be hard to find, therefore this link is a good-tasting Sicilian style Caponata made at home: https://www.recipezazz.com/recipe/sicilian-eggplant-caponata-32925