Edible Vancouver Island Mar/Apr 2023

Yann Guerin

Lingcod en Papillote with spring vegetables

• INGREDIENTS •

Serves 2

300g lingcod, cut into 2 portions 5 cups of spring vegetables sliced no more then ½” thick. (Some of my favourites are patty pan squash, leeks, spring onions, fava beans, peas, morel mushrooms) anything green that “springs” to mind 1 Tbsp grainy mustard

1 Tbsp apple cider vinegar 1 Tbsp extra virgin olive oil ¼ cup finely chopped parsley 1 Tbsp kosher salt ½ lemon cut into 4 thin slices 2x 8x12 sheets of parchment paper 2x 18” lengths of twine • METHOD • Preheat oven to 400F

Whisk together mustard, vinegar, olive oil, parsley and salt to make a dressing. Set aside 1 Tbsp of the dressing and toss the rest of it with your sliced veggies. Divide the dressed veg in two and lay in the center of each sheet of parchment. Top veg with 2 lemon slices each and place the fish on top of that. Drizzle the remaining dressing over the 2 pieces of fish. Wrap the bundles securely and tie closed with twine. Bake bundles on a sheet pan for 18-20 minutes. Can be lifted out of the bundle and placed on a plate or enjoyed straight from the parchment. WILD • SUSTAINABLE • WEST COAST f inestatsea.com VICTORIA Seafood Market 250.383.7760 VANCOUVER Seafood Market Grocer + Deli 604.266.1904 • V I S I T U S •