Bite with Belkys: Papillotte

The Chef: Pietro Rota
The Dish: Papillotte

Ingredients for the tomato confit:

8 tomatoes
boiling water
ice water
8 garlic cloves
10 basil leaves
1 qt. of extra virgin olive oil.

Method of Preparation:

-Begin by making small incisions along the tomatoes. Next, blanch them in a pot of boiling water for about one minute and then shock them in ice water.

-Peel off the skin and put the tomatoes in a pan. Add olive oil, garlic cloves and basil leaves and cover the pan with aluminum foil.

-Place the tomatoes in a 200 degree oven for about two hours, and then break them apart. Now, Chef Pietro says if your running short on time you can instead sauté the tomatoes over the stove for about four minutes but make sure they are diced and seasoned with some salt and pepper.

Ingredients for the papillotte:

2 Yellow tail snapper filets, 1.5 lb.
4 oz. White wine
4 sheets of parchment paper
8 baby carrots
8 baby fennel

Method of Preparation:

-Start by folding the parchment paper in half and cut out half a circle.

-On one side, pour some olive oil and place the fish fillet on top.

-Then season it with salt and pepper, add baby carrots and baby fennel on the side. Top it off with the tomato confit, some fresh basil, and white wine.

-Next, close the parchment paper by rolling it up along the sides. Put it in a pan and into a 375 degree oven for about 10 minutes.

To Plate the Dish:

Open the papillotte, and serve the fish on the center of a plate. Place the veggies on the side and the tomato confit over the top. Chef Pietro says, you can drizzle the left over juices, and garnish with lemon and lime.

Serving Suggestion: Chardonnay

Serves: 4

FOR MORE INFORMATION:

La Marea/The Tides Hotel
1220 Ocean Drive
Miami Beach, FL 33139
305-604-5071
Reservations 866-43-TIDES
www.tidesouthbeach.com