Brady’s Bombe de Poissons

C’est de la bombe!

My friend, Brady, called me at 4:45pm and asked me if I would mind if he came over and made us dinner.  You can imagine my response.  If anyone else would like to do the same, let me know what day works for you!

He bought a lime flavored olive oil and created an amazing meal around it.

Brady’s Bombe de Poissons

Serves 4

Zest from 2 limes
3 limes, juiced
¼ cup flavored olive oil (he used lime)
4 fillets (6 oz each) black bass, halibut, striped bass or cod
16 snow peas
16 asparagus spears
Coarse salt and freshly ground pepper

Preheat oven to 450˚. Brush on some of the olive oil and set the fish aside for about 20 minutes. Mix lime zest and juice, olive oil in a medium bowl. Fold four 20” pieces of parchment in half lengthwise. Unfold, and place 1 fillet and rub both with 2 tablespoons oil, and season with salt and pepper.  Put 4 snow peas and 4 asparagus on top of the fish. Pour lime juice mixture over each piece of fish.

Fold parchment over fish, making small overlapping folds along edges and seal.  Place on rimmed baking sheets. Roast until parchment puffs, 10 to 12 minutes. Carefully cut packets, avoiding escaping steam, and serve.


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