Posts Categorized: Recipes

A Vegan Thanksgiving

Vegan Thanksgiving with Underwood Nouveau

Whether this is your first vegan Thanksgiving, or you’re a ‘seasoned’ vegan professional, there are endless ways to enjoy Thanksgiving while ditching the meat. Our favorite Thanksgiving meal is always paired with the right wine, and our limited release Underwood Nouveau Pinot Noir pairs well with meat or meatless turkey, herbs like thyme and rosemary, and any roasted or mashed root vegetable.

Our Underwood Nouveau is a riff on a Beaujolais Nouveau, which is traditionally made from Gamay grapes in the Beaujolais region of France. Always looking for an Oregon angle, we decided to use our Pinot Noir grapes in the Underwood Nouveau for a fresh take on our traditional Pinot noir. The Gamay grape is actually a cousin of the Pinot Noir grape and flourishes in very similar climates.

Nouveau is known for being a fresh, fruity wine that celebrates the first pour of the season. 2021 is our third vintage and it’s our favorite so far. As a reminder, all of our wines are vegan and gluten-free. Enjoy!

Vegan Thanksgiving Salad

MARSHALL’S BRUSSELS SPROUT SALAD

INGREDIENTS:

½ pound brussels sprouts

½ lemon, juiced

½ cup olive oil

3 tablespoons Marshall’s Red Chili Lime sauce

2 tablespoons red wine vinegar

salt and pepper, to taste

4 cups mixed lettuce

2 mixed-color snacking peppers or bell, diced

1 cup spiced nuts* (see below)

Shaved parmesan for garnish (substitute Violife for vegan parmesan)

PREPARATION:

Clean and thinly slice the brussels sprouts.

In the bottom of a large bowl, whisk together the lemon juice, olive oil, and hot sauce, season with salt and pepper.

Pour the dressing over the brussels and toss to coat. Let sit for 10 minutes. Add the lettuce, peppers, nuts, and cheese and toss to combine.

*Easy spiced nuts: 2 cups of your fave nuts (I used hazelnuts and cashews), roast at 350° for 15 minutes, let cool, and toss with 1 teaspoon of olive oil, and 1 teaspoon sweet paprika, ½ teaspoon Marshall’s Volcano Sparkle, 1 teaspoon kosher salt.

Vegan Thanksgiving Mashed Potatoes

VEGAN MASHED POTATOES

(inspired by JULIE PIATT’S recipe)

INGREDIENTS:

2 heads cauliflower

15 medium potatoes – a mix of Russet and Yukon Gold

2 cups vegan mayo – Follow Your Heart or similar

1 stick vegan butter – Miyoko’s or similar

1 head roasted garlic

2 tablespoons sea salt

PREPARATION:

Slice the top half of garlic so tops of cloves are exposed. Drizzle olive oil and salt on top.

Replace top of garlic head. Wrap in aluminum foil and bake at 350° for 45-60 minutes, or until golden in color and soft.

Fill a large pot with water to 3/4 full.

Add the potatoes to the pot and boil on high until they are soft. For Instant Pot users, cut potatoes in half, add ¼-1/2 cup of water to bottom of pot, sit potatoes on steamer rack in pot, cook on high for 12 minutes. Let rest 3-5 minutes then manually release pressure.

In a separate large steamer pot, steam the heads of cauliflower until they are very soft and translucent. Instant Pot users, similar to potatoes but cook for 2-3 minutes on high.

For those who prefer to remove potato skins—empty the potatoes into a strainer, drain the water and gently rub the potato skins off with your thumbs under a cool stream of water. Omit step 4 if you prefer to leave skins on.

Combine potatoes and cauliflower into one pot and mash well.  Add all other ingredients and continue mashing until desired texture is reached and all ingredients are combined.

Add more salt, butter, or mayo as needed. Enjoy!

Vegan Thanksgiving Gravy

VEGAN MUSHROOM GRAVY

INGREDIENTS

½cup extra-virgin olive oil

½small onion, finely chopped (1/2 cup)

4-6ounces cremini mushrooms, finely chopped

½cup all-purpose flour

4 to 5cups vegan vegetable stock, preferably homemade but vegan bouillon cubes will work•1teaspoon soy sauce, more to taste

½teaspoon kosher salt

¼teaspoon black pepper

1 tablespoon light miso

PREPARATION:

In a large skillet, heat oil over medium-high heat. Add onion and mushrooms; cook, stirring, until well browned, 8 to 10 minutes.

Sprinkle in flour and cook, stirring, until golden brown, 3 to 5 minutes. Slowly whisk in vegetable stock, a little at a time, until a smooth sauce forms. Simmer for 2 to 3 minutes until thickened. Season with soy sauce, miso, salt, and pepper.

For a smooth texture, blend in a high-speed blender. For chunkier grave, serve as-is, or pass it through a fine-mesh strainer.

Union Wine Co Vegan Thanksgiving with a Vegan Turkey

VEGAN TURKEY – VERY GOOD BUTCHER’S STUFFED BEAST

INGREDIENTS:

1 Stuffed Beast

BASTE:

1 cup veggie stock

1/4 cup vegan butter

1 sprig each thyme and rosemary

3 cloves of garlic

salt and pepper

PREPARATION:

Make sure to thaw the beast. Remove packaging and cheesecloth.

Baste your beast to keep it nice and juicy using your favorite recipe or our very good baste.

Cook the beast uncovered on a baking pan at 350° for 45-60 minutes, basting every 15 minutes to keep everything nice and moist. Make sure the center of the beast is above 160°. Remove from the oven once nicely roasted, let cool for a few minutes, serve, and enjoy!

Recipes for the Last of Summer

Grilled Summer Squash with Fresh Mozzarella and Toasted Sunflower Seeds

Grilled Summer Squash with Fresh Mozzarella and Toasted Sunflower Seeds

Recipe Note:
A super simple way of dressing up the summertime staple; grilled zucchini. Perfectly smashable as a starter or side with a cold glass of Underwood Pinot Gris in hand.

Serves 6-8 as a side dish

Ingredients:
6 zucchini
3 eight oz. balls of mozzarella or burrata
1 cup toasted sunflower seeds
a handful of sunflower sprouts
edible flower petals (optional)
juice of one lemon
extra virgin olive oil
salt

Grilled Summer Squash with Fresh Mozzarella and Toasted Sunflower Seeds

Method:
Heat a grill to a medium high heat and make sure the grate is cleaned and seasoned with oil. Cut the zucchini down the center, lengthwise, and toss in a drizzle of extra virgin olive oil and a pinch of salt. Grill the zucchini, turning as needed, until they are well caramelized and tender, but not mushy. Remove from the grill and place directly on a serving platter.
Tear the balls of mozzarella with your hands into bite sized pieces and arrange on the platter with the zucchini. Sprinkle the toasted seeds over the entire dish, followed by the sunflower sprouts and flowers. Before serving, finish the platter with the freshly squeezed lemon juice and an additional blessing of extra virgin olive oil and flaky salt.

 

Blistered Shishito Peppers with Shaved Pecorino

Blistered Shishito Peppers with Shaved Pecorino

Recipe Note:
Blistery and sweet peppers with salty pecorino and crisp pinot gris makes for instant happy hour at home.

Serves 4 as an appetizer

Ingredients: 
½ lb (~4 cups) shishito/padron peppers
4 oz pecorino cheese
2 tablespoons extra virgin olive oil
flaky sea salt
lime or lemon wedge (optional)

Blistered Shishito Peppers with Shaved Pecorino

Method: 
Heat up a large cast iron pan to high heat. Add the extra virgin olive oil, followed by the peppers. Make sure they’re evenly dispersed in one layer. Toss the peppers in the pan every thirty seconds. It’s important to let them sit and blister between tosses, so resist the urge to stir! Once the peppers are evenly blistered and softened, remove from the pan onto a paper towel lined dish. Season with flaky salt before transferring to a serving plate/bowl. Freshly shave pecorino cheese with a vegetable peeler over the blistered peppers before serving with a lime wedge and a few glasses of pinot gris!

 

Maple and Whiskey Glazed Peaches for Pancakes or Waffles

Maple and Whiskey Glazed Peaches for Pancakes or Waffles

Recipe Note:
Brunch is our favorite excuse to drink before noon, and these boozy maple peaches give us even more of a reason to crack open a can of bubbles. Spoon these peaches over pancakes, on top of waffles, or even on a croissant with mascarpone. Pair with an Underwood R
osé Bubbles mimosa for the perfect Sunday brunch.

Serves 4-6 

Ingredients:
4 yellow peaches
2 tablespoons butter
4-5 ounces maple syrup
2 shot whiskey

Maple and Whiskey Glazed Peaches for Pancakes or Waffles

Method:
Slice the peaches into large chunks and set them aside. Heat a large pan to medium-high heat and add the butter, followed by the peaches. Cook the peaches, stirring occasionally, for 2-3 minutes before adding the whiskey, followed by the maple syrup. Be careful adding the whiskey as it may flambé! Allow the peaches, whiskey, and maple syrup to cook down together for a minute before removing from the heat. Let the peaches cool down a bit before serving.

Maple and Whiskey Glazed Peaches for Pancakes or Waffles

Recipes and Photography by Chef Kevin Oconnor

An Inspired Evening in Nature

Pan-Roasted Whole Trout with Union Wine Company Chardonnay

Some of us love to camp, some of us feel so-so about it, and some of us want a real bed while still enjoying the outdoors. A little something called “glamping” has gained in popularity over the years. It generally involves a structure of some sort, but still the open sky and a place to enjoy food, friends, and a good beverage while being outside in nature. We think this is the perfect moment to enjoy a bottle of our Alchemist wine for an elevated experience.

Alchemist Chardonnay pairs perfectly with this fancy-looking, yet simple-to-make meal. We dug through our favorite cookbooks and found a whole trout recipe that is easy to prepare and doesn’t require too many ingredients. Bonus points if you catch the trout earlier in the day. Otherwise, just make sure you ask your local fishmonger for a “dressed” whole trout. Dressed means it is descaled and gutted. Start off the meal with a fire-baked brie and you’ll be in heaven.

Camp Fire Baked Brie

Camp Fire Baked Brie

1 small brie wheel

1 apple

honey

Rosemary and thyme

Crusty bread

Cut the top off the wheel of brie and place the brie in a small cast iron pan. Slice the apple and place it around the wheel along with some fresh herbs. Put some tin foil over the pan and place it over a fire with hot embers. Check on it every 5-10 minutes until the top is gooey and slightly melted. Once it is done, remove it from the fire, drizzle with honey and some fresh apple slices. Enjoy on pieces of bread or crackers.

Camp Fire Baked Brie with Chardonnay

Whole Pan-Roasted Trout with Green Goddess Butter and Roasted Spring Vegetables

Open Fire Glamping Recipe Ingredients

Whole Pan-Roasted Trout 

serves 3 to 5

2–3 whole trout, branzino, or small black bass (12–14 ounces each), gutted and scaled

Kosher salt and freshly ground black pepper

A few sprigs of fresh savory, thyme, oregano, marjoram, or rosemary

1–2 tablespoons canola oil

Green Goddess Butter (see the recipe below)

2 lemons or limes, halved

Flaky sea salt.

Whole Roasted Trout

Pan Roasted Trout

Make sure your fire has enough hot embers to cook

Season the fish inside and out with salt and pepper. Stuff the inside with the herbs of your choosing and rub the outside of the fish with the oil. Place the fish directly on a pre-warmed cast iron pan with the spine facing you (this will make it easier to flip later). Let it cook, without moving or fussing, until the skin is charred, crisped, and fully cooked on one side, 6 to 8 minutes.

Test to see if the fish is ready to turn by using a spatula to flip the fish away from you onto its other side. A perfectly cooked fish will easily release from the grill; if it struggles, chances are it’s not ready, so give it another minute. Once ready, flip the fish and continue cooking until the skin is crisped and the fish is fully cooked, another 6 to 8 minutes.

Use the spatula to transfer the fish onto one large serving platter (or two large plates). Spoon on some of the butter, letting it melt over the fish. Squeeze the citrus over and sprinkle with the flaky salt. Serve any extra butter alongside.

Green Goddess Butter

Green Goddess Butter – Can be made ahead of time

1⁄2  cup (1 stick) unsalted butter, room temperature

1⁄2  cup fresh parsley, tender leaves and stems, very finely chopped

1⁄4  cup fresh tarragon leaves, very finely chopped

1⁄4  cup very finely chopped fresh chives

4 anchovy fillets, very finely chopped

1 garlic clove, finely grated

2 tablespoons white wine vinegar

Kosher salt and freshly ground black pepper

Combine the butter, parsley, tarragon, chives, anchovies, garlic, and vinegar in a medium bowl. Smash with a fork until well blended (alternatively, place all ingredients in a food processor and blend until well combined). Season with salt and pepper.

DO AHEAD  Green Goddess Butter can be made up to 2 weeks ahead, covered tightly, and refrigerated. Bring the butter to room temperature before serving.

Glamping dinner recipe

Pan-Roasted Late Spring Veggies 

1 bunch of small turnips

1 bunch radishes

Green garlic

3 tablespoons olive oil

Flaky sea salt

Freshly ground pepper

Trim green tops off of radishes and turnips and half lengthwise. Trim off the bottom and tops of green garlic and half lengthwise as well. Toss radishes, turnips, and garlic in olive oil with salt and pepper. Add a glug of olive oil into your second cast iron pan. Add a piece of tin foil to the top to act as a lid, or a lid if you have one. Roast anywhere from 10-15 minutes stirring occasionally until the vegetables look brown and roasted.

Alchemist Chardonnay

Chardonnay pairs nicely with a more meaty fish like salmon, trout, or halibut. Our Chardonnay is fresh and bright, aged in neutral French oak for only a few months. This gives it a little bit of body and texture, but not an overpowering oakiness.

Alchemist Chardonnay Glamping Dinner at Getaway House

Trout and Green Goddess Butter Recipe by Alison Roman. The roasted vegetable recipe is based on an Alison Roman Recipe. All these recipes can be found in her book, Nothing Fancy.

 


Spring Brunch paired with Rosé

Spring Brunch with Rosé
While our gatherings indoors might still be small, that doesn’t mean you can’t go big with a delicious brunch spread. These recipes pair great with our Underwood Rosé, so if you’re going for a “rosé all day” type of day, these tasty dishes will keep you balanced.

First up—a Spring Quiche!

A Very Simple Crust

1 1/2 C flour

1 t salt

1/2 C (1 stick) butter chilled

cold, iced water (about 3T)

Add flour, salt, and sugar in the mixer. Mix until combined.

Cut butter into small cubes. Add a few at a time. Mix until texture is like a crumble.

While the mixer is on, slowly add cold water, a tablespoon at a time, to the dough until it forms a ball.

Flatten dough into a disc and wrap to be stored in the frig until firm and cold (about 1 hour)

Preheat oven to 425F. Roll out dough and fit into deep pie dish. Prebake crust using blind baking supplies (I used foil and dried beans) for 15 minutes.

While crust is pre-baking, start on the egg mixture.

Egg Mixture

10 Eggs

1/2 C Chevre (half mixed into eggs, other half scattered on top)

Wild Spring Onion (or you can use Ramps if they are available), chop up 2 to go into egg mixture, and slice 2 to vertically and thinly to arrange on top of the quiche.

Garlic

Spinach Bunch

Salt and Pepper

Spring Quiche

Instructions

Clean Spinach in a large bowl of water and dry.

Saute garlic and wild onion over low-med until slightly caramelized. Add cleaned spinach to garlic and spring onion. Cook until most is wilted. Set aside.

Whisk eggs, 1/4 C goat cheese, and 2 T of water together until blended. Add salt and pepper.

Add spinach and spring onion to the egg mixture.

Pour mixture into pre-baked crust.

Scatter the leftover goat cheese into chunks to float along the top. Lay the thinly cut spring onions along the top to float as well.

Turn oven down to 350F, bake until the crust is golden brown and the middle is firm, about 30 minutes.

Escarole Salad with fennel and strawberry, white wine vinaigrette

White Wine Vinaigrette

1 T White Wine Vinegar (Champagne/ Moscato)

2 T Extra Virgin Olive Oil

Salt and pepper

Salad

Fennel

Strawberries

Lettuce or Escarole if you like more of a bitter taste

Instructions

Whisk together the ingredients for the vinaigrette.

Slice 8 strawberries

Thinly slice 1/2 cup of fennel.

Wash, dry, and then tear apart lettuce leaves.

Toss all ingredients together in a large salad serving dish and pour the vinaigrette on top and toss again.

Rhubarb Loaf

Rhubarb WALNUT BREAD
(Recipe from King Arther Baking)

2 1/2 cups sliced rhubarb, plus 3 or 4 colorful stalks for garnish

1 3/4 C all-purpose flour

1 C sugar

1/2 t baking soda

1/4 t salt

1/4 t nutmeg

1 T lemon zest

1/2 C chopped walnuts

2 large eggs, at room temperature

1/2 C vegetable oil

1 T coarse sugar for topping; optional

Instructions

Put the rhubarb (minus your brightest red stalks for the garnish) into a 2-quart saucepan and cook over low to medium heat, stirring occasionally until it collapses and cooks down. Remove from the heat and cool; you should have about 1 1/2 cups. Set aside.

Preheat the oven to 350°F. Grease and flour an 8 1/2″ x 4 1/2″ loaf pan.

In a medium bowl, whisk together the flour, sugar, baking soda, salt, nutmeg, and lemon zest (or lemon oil). Stir in the walnuts.

In another bowl, whisk together the eggs and vegetable oil. Combine with the 1 1/2 cups of cooked rhubarb.

Stir the egg and rhubarb mixture into the dry ingredients, mixing until the batter is evenly moistened. Transfer the batter to the prepared pan, and sprinkle with sparkling sugar.

Wash the reserved rhubarb stalks and cut in half, lengthwise. Place cut-side down on top of the batter in the pan.

Bake the bread for 55 to 60 minutes, until a cake tester, toothpick, or paring knife inserted into the center comes out clean. Remove the loaf from the oven and cool it in the pan for 15 minutes. Then remove it from the pan and place it on a rack to finish cooling completely before slicing.

Store the bread, well wrapped, at room temperature for three days; or sliced and frozen for up to 3 months.

Rosé Brunch

Introducing Everyone’s Table: Featuring Kareema Fernan

In the world of food and wine, we often hear the term “farm to table”. This beautiful partnership begins with amazing local growers and producers working to provide delicious goods for all of us to bring home. Most of us know a local farm or garden that we may have bought produce or goods from, or, maybe a nearby brewery or winery (cough, cough,) that we get our favorite adult beverages from. However, today we are going to take a closer look at our tables, the heart of the household, which for many of us is where we enjoy the meals we put so much effort into. This table might be in a grand dining room, or more realistically, it might the kitchen counter where you sit after a long day, decompressing with your closest quarantine companion.  

Wherever it may be, and whoever may be seated, this table is for all of us. This is a table that holds the recipes of all cultures and backgrounds. This is a table that fills us with delight as we try new flavors. This is a table where we all can grow and learn. This is Everyone’s Table.  

 

Today we welcome Kareema Fernan to the table. Scroll to the bottom of the page for the recipes. 

Hello Kareema, and welcome.  

UWC – Kareema, you are nothing short of a modern-day superhero: with a family and a full-time job, you are the chef for the household. All during a global pandemic. As we all tiptoe into this next year, can you share some of your feelings, concerns, hopes?   

Kareema – Wow! Those compliments sure feel amazing but they are also ingrained in me as pure survival. I am approaching the new year with a softened heart and extreme caution. A new year often allows us all to start fresh, or perhaps set a goal or two. I plan to accept our current evolving future. I plan to dig myself deep into cooking and nurturing my soul.  

UWC – You and your family are based in New York. Can you tell us what it was like as a young girl coming from Jamaica to the US? Especially in the middle of winter?  

Kareema – I can still remember how frozen my bones had become. I think the weather shock was far more extreme when compared to the sight of a brand new world. I definitely remember not quite understanding why we left home to start a new life. Picture a very cold island girl that wanted to immediately go home. 

UWC – For most of us, our diets have changed over the years. What was your favorite junk food as a kid?  

Kareema – Jamaican households are not known to have many varieties of snacks to offer. If you are looking for a 3-course meal that was leftover from Sunday dinner then you would be in luck. My favorite indulgence as a child was a McDonalds Happy Meal. What a world to live in to be rewarded with a new toy just to eat your meal.  

UWC – Fast forward to 2021, what recipe did you bring to Everyone’s Table first meal? Can you tell us a little about it? 

Kareema – I brought a recipe duo: (1) Good Food Fish Marinade and (2) Whole Roasted Red Snapper 

As I came up with recipe ideas for Everyone’s Table I knew that I wanted to focus on proteins that are a true staple to my Jamaican roots.  I wanted to highlight the simplicity of layering approachable ingredients that packed a great deal of flavor. My recipes come from my soul. I like to truly share a memory. A memory that is simply brought on by a good food experience. In Jamaica, eating a whole fish is second nature, meanwhile; in America, a filet-of-fish reigns supreme. I was raised with a mindset to eat the entire animal. If you raised the animal and killed it for your nourishment then you should honor it by not being wasteful.  

First, the Good Food Fish Marinade features Underwood Pinot Gris wine. I wanted to highlight the delicate fish and also showcase some fresh ingredients. I definitely did not want to “cook off” the wine, but utilize its delicate flavors to marinade the fish all the way to the bone.   

Second, the Whole Roasted Red Snapper recipe is simply roasting the fish with the marinade. The marinade first breaks down the fish and then adds a rich flavor. 

UWC – You’ve mentioned you try to get your food from as close to the earth as you can. How important do you feel it is to find the right ingredients?   

Kareema – For me, it is pivotal when cooking at home. I try to stock my fridge and pantry with ingredients that will enhance any meal. Here is a list of items that I cook with the most: thyme, garlic, lemon, lime, turmeric, scallion (green onion), nutmeg, onion, shallot, greens, and butter. 

UWC – It might not be possible, but if you could only have one spice for the rest of your life, what would it be and why?  

Kareema – I think it would be cheating if I selected one of my very own spice blends… 

Smoked sea salt would have to be my selection. I like to double brine my protein: wet brine to add moisture and dry brine to add flavor. Smoked sea salt would allow me to achieve a cooking preparation that runs far too deep in my veins to get rid of.  

UWC – The last year has inevitably led us all to spend more time inside and be closer together. What silver linings, if any, did you and your family find?  

Kareema – As a two working parent household, it allowed me to enjoy all the little things I normally miss out on. I am fortunate enough to have the opportunity to work from home, and in doing so, I eliminated a 4 hour commute time! The little things such as not waiting for the weekend to have quality family time, cooking a little every day, rather than meal prepping all day long, and, finding more time for myself. 

UWC – Kareema, we can’t thank you enough for sharing this beautiful recipe with us. It is an amazing, delicious, and beautiful dish. To close us out, if you could think of three words to describe your idea of “Everyone’s Table” what would they be?  

Kareema – Soul. Home. Clean Plate. 

 

Good Food Fish Marinade

Ready in 20 mins
Makes 3/4  cup

Ingredients

  • 4 cloves garlic minced
  • 2 tsp fresh grated ginger
  • 5 scallion (green onion) stalks cut in half
  • 1 small shallot sliced
  • 1/2 lemon zested (approximately 1/2 tsp)
  • 1/2 lemon juiced (approximately 1 tbsp)
  • 1/2 lime zested (approximately 1/2 tsp)
  • 1 scotch bonnet pepper (seeds removed)
  • 4 – 6 sprigs fresh thyme
  • 1/2 c Underwood Pinot Gris wine
  • 1 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 2 tsp sea salt

Sauce Preparation

  1. Remove leaves from thyme. Place all ingredients into a tall glass jar or bowl. Blend together with an immersion blender.
  2. As an alternative, place all ingredients into a stand-alone blender or food processor.
  3. The sauce will become smooth and well incorporated after a couple of minutes.
  4. Use immediately or refrigerate and place in a tightly sealed container for up to 2 days.

Tip

This sauce is best used as a marinade for seafood. The acid and aromatics allow for the most desirable flavor combination with a slow-building heat.

Whole Roasted Red Snapper

Ready in 30 mins (inactive time 60 mins)
Makes 3 servings

Ingredients

  • 3  whole red snapper fish (approximately 1/2 to 3/4 lb each) cleaned, scaled, and gutted
  • 1 lemon
  • 1 lime
  • Water
  • Parchment paper
  • Large bowl

Fish Preparation

  1. Place fish in a large bowl. Cut both lemon and lime in half. Squeeze citrus all over fish. Cover with water and soak for 20 mins.
  2. Pour off water and pat dry.
  3. Pour half of Good Food Fish Marinade all over fish. Rub the marinade on the inside and outside of each fish. Marinade for 30 mins. Flip fish over halfway through.
  4. Preheat oven to 400F. Lay out 3 sheets of parchment paper. Place each fish on a separate paper and evenly spoon the remaining marinade over the fish. Wrap parchment paper tightly around each fish.
  5. Roast fish for 20 mins.
  6. Remove from the oven, unwrap, and serve immediately. 

Tip

Whole fish with bones intact is absolutely the best way to eat this dish. The flavor is amplified from the citrus brine and marinade. 

 

Thank you Kareema Fernan!

For more delicious recipes and specialty seasoning blends go to https://www.goodcleankarma.com/