Our Ocean Wise wild caught pickerel is fished out of Lake Erie.   Pickerel is the fish for all non-fish eaters.  The slightly sweet, fine flaked fish is a very approachable fish that takes to all cooking methods.  So fry, bake, en papillote, grill, and poach away!

Pickerel is the largest member of the perch family.  It is caught in the Great Lakes and other similar bodies of water throughout Canada and the northern states.  Why not try this Ocean Wise choice for supper tonight?

Here is a great recipe you can try.

 

Pickerel En Papillote with Grape Tomatoes and Olives

Ingredients

  • Parchment paper
  • 2 Pickerel Fillets
  • 1 tablespoon plus 4 teaspoons olive oil, divided
  • 3 cloves garlic, 2 thinly sliced, 1 halved
  • 1/8 teaspoon red pepper flakes
  • 1 cup grape tomatoes, halved
  • 2 tablespoons capers, drained
  • 8 large, pitted kalamata olives, quartered
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • A splash of dry white wine
  • 4 teaspoons unsalted butter
  • 8 fresh thyme sprigs
  • 4 slices (1/2-inch thick) Ciabatta bread

 

Preparation

Heat oven to 450°F. Fold two 30 inch square pieces of parchment in half. Starting at the  fold of each piece, draw half a large heart shape. Cut along lines; open.

Place 1 fish fillet next to crease on each piece of parchment. In a small skillet, warm 1 tbsp oil over medium heat. Sauté sliced garlic and pepper flakes until garlic turns golden, 1 minute. Remove skillet from heat; stir in tomatoes, capers and olives. Sprinkle fish with salt and pepper. Divide tomato mixture among fish. Top each fillet with  a splash of wine, 1 teaspoon butter and 2 thyme sprigs. Fold other half of parchment over fish. Starting at the  top of each parchment half-heart, make small, tight, overlapping folds along outside edge to seal packet; twist tail ends tightly to seal completely. Place packets on a large rimmed baking sheet; roast 8 minutes.

Broil or toast Ciabatta until golden; rub with garlic clove halves and brush with remaining 4 teaspoon oil. Transfer packets to plates. Slit tops with a knife; gently open. Serve 1 slice ciabatta with each packet.