Flounder with Tomatoes and Olives in Parchment

Sometimes the new year starts off with a whimper instead of a bang. Such was the case last night. I've always maintained right from the first day of JBug's Kitchen Antics that I would tell you about the good, the bad and the ugly. So here goes. Brace yourselves, OK?

I thought last night's dinner had a lot of promise. Low in calories, no fat, quick to put together, decent fish, lots of flavorful ingredients - I mean how could I go wrong, right? This recipe is from Epicurious.com and was originally featured in Gourmet magazine. It got great reviews so I figured gee why not give it a try. It's gonna be a no brainer. 

 
I basically followed the recipe and topped the flounder with a kalamata olive tapanade that I happened to have on hand, miniature plum tomatoes, red pepper flakes, coarse ground pepper and fresh herbs including parsley and thyme. I used lemon peel rather than orange peel because we have so many lemons available right now, added some minced fresh garlic and left out the 1-1/2 tablespoons of butter the recipe called for. Looks good so far, right?

Then I wrapped the whole thing per instructions in the parchment paper and was pretty excited that I'd found a great way to cook fish, quickly and easily since the fish packages can be put together in advance and refrigerated until you're ready to bake them. I mean how perfect is that? After the requisite time in a hot 450 oven, the fish was ready...and drum roll please....

The package was carefully cut into only to find the fish was pure, unadulterated MUSH! Mush I say and it didn't even taste like good mush. It was terrible, absolutely terrible. The moral of the story - even a cook with a huge ego, moderately good kitchen skills, imagination and the benefit of years experience can flounder every once in a while. And that's the end of my story.

Comments

[Sarah G]

Oh, that isn't the end of the story I was hoping for. I saw 'en papillote' on the Food Channel this week and thought I might try it. Maybe it was Rachel Ray. But I'm not a fan of hers. You will have to post a comment on epicurious.

[June]

Ya, it was a disappointment. I've cooked fish this way before and it's usually wonderful; however, I may give it one more try with halibut, but not in the near future. It may have been the quality of the flounder, though it looked great.

[Mags]

I hate kitchen disappointments, especially when I'm trying to diet and I'm starving. I give you credit for posting the ones that are less than what you'd expected. Better luck next time, eh?

[Lea]

Beautiful - shame it just didn't work - what did you have instead? Butter does make everything better - but I understand your point of healthier cooking. Maybe with a bit of white wine instead - or lemon juice and a half a teaspoon of olive oil? And less time in the oven... flounder is really fickle.

[June]

Mags - ya kitchen disappointments are a real killer and so hard on the ego and I've had so darn many of them lately it seems. Maybe I need a vacation (or a new hobby)!

Lea - it looked pretty but we ended up having the rest of the ratatouille from the other day and the big guy had a wedge salad. You're certainly right about butter making everything better, but there was so much moisture in the package the fish was "swimming" again. I think I'll reserve flounder for pan frying and try a firmer fleshed fish next time. The flounder was too darn delicate and I should have known better! What have you been cooking lately? I'm super curious!

[The Gourmet Traveller]

hehe... at last, someone else suffers from some kitchen disappointments! Love the Eliot reference :)

[Lea]

June - to be honest - I haven't been cooking lately - my husband has joined us in Bogota and we will be heading back to Louisiana on the 5th - tomorrow!!!!! Then - watch out!!! I did make my last batch of Aji two days ago. Aji is the national hot sauce of Colombia. It is made fresh at home and in restaurants - my version includes cilantro, onions, aji (hot peppers) salt, and water (avocado optional) blended together - will give recipe one day... when I get around to figuring out measurements... I had to show my mother-in-law how to make it. There is something inherently wrong with that - but that is another story. I tried to teach her how to cook while I was here - she has no passion for it... bless her heart...

[June]

Gourmet Traveller - yes, isn't it so that misery loves company!

Lea - safe journey back to Louisiana. Can't wait to hear about the Aji - the big guy would LOVE it! It's hard to understand that some people actually eat to live instead of live to eat. No passion for cooking - oh my. Bless her heart is right!