This scup en Papillote recipe from Kyle Mendenhall, executive chef of The Kitchen Boulder, Denver and Fort Collins, was a favorite course at the most recent Chef’s Collaborative Trashfish Dinner in Denver. If scup (or East Coast porgy) isn’t available, Mendenhall recommends using sea bream or a similar fish with flaky white meat and a mild taste.
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Preheat oven to 400 degrees
Ingredients:
1 6-ounce portion (per person) skin-on scup (porgy) or other flaky white fish
1 tablespoon butter
Pinch of salt and pepper
Zest from 1/2 lemon, yellow part only
2 sprigs fresh thyme
2 chanterelle mushrooms (or other wild mushrooms), thinly sliced
18 inches of parchment paper