Occasionally I poke fun at my highly conflicted foodie boyfriend, who besides food, also loves to experiment with fringe diets that seem to be made for the sole purpose of giving me a reason to roll my eyes. One can only imagine the inner struggle he goes through every time I suggest a cut of meat that is not free-range, bake when he is sugar-free, or make fresh pasta while he is gluten-free.
This was one of those weekends. S. was on a gluten-free kick, which stopped the moment he started pinching at the dough I was kneading for honey wheat bread. He didn't even wait until it was cooked...
Awhile ago, we went to a restaurant that served Italian-Iranian fusion food, and I had their creamy and tender Parchment Fish. Determined to replicate it at home, I bought some Tilapia at our grocer (assured to be radiation free! farmed in Ecuador), and made a cream sauce with what I thought belonged in my own Tilapia en Papillote: mushrooms, sun-dried tomatoes, asparagus. Potatoes in cream on the side, and just a bit of grilled zucchini and banana squash for a fresh side dish. Since I had gluten-broken S. earlier in the day with bread, I brazenly sprinkled some flour into my cream sauce to thicken it around the fish as it baked in it's parchment cocoon. Unfortunately, I don't think you can see the fish under all the goodies in this picture, but trust me, it was good.
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