Garlic -- Baked Fish With Garlic Confit

Recipes on this page were developed or tested by Cece Sullivan of the Times food staff and were evaluated by staff members.

The following recipe is adapted from "The Chez Panisse Menu Cookbook" by Alice Waters.

BAKED FISH WITH GARLIC CONFIT 4 servings; approximate preparation time 1 hour, including time for making confit

Garlic confit:

2 heads garlic

1/2 cup vegetable or corn oil

1/2 cup olive oil

1/8 teaspoon dried thyme

1 bay leaf

Fish:

2 tablespoons garlic oil, divided

1 medium red bell pepper, seeded and thinly sliced

Grated peel of 1 large lemon

4 fish fillets (rockfish, halibut or salmon), totaling 1 1/3 pounds

1/4 teaspoon salt

Freshly ground black pepper to taste

Optional: 2 tablespoons minced fresh parsley

Lemon wedges

1. To prepare the garlic confit: Break open the heads of garlic into separate cloves and leave unpeeled. Put the garlic into medium-sized heavy saucepan, add the oils, thyme and bay leaf. Cook slowly over medium-low heat 30 minutes. Remove the garlic with a slotted spoon to a bowl and cool slightly.

2. When the garlic has cooled remove the papers and slice thinly. Set aside 2 tablespoons of the garlic oil. (The remaining can be refrigerated and used for sauteing or in vinaigrettes.)

3. To prepare the fish: In a large skillet heat 1 tablespoon of the garlic oil over medium heat. Add the red pepper and saute until

softened and lightly browned, about 10 minutes. Remove the peppers from the heat and add the lemon peel.

4. Cut 4 pieces of parchment paper measuring about 9-by-12-inches. Lay a fish fillet in the center of each. Sprinkle lightly with salt and pepper. Divide the peppers and garlic confit between the fillets; sprinkle with the remaining tablespoon garlic oil. Fold in the sides of the parchment; fold down the top and crimp to hold. (Or staple shut.)

5. Bake in a preheated 450-degree oven 12 minutes per inch of thickness, or until cooked. Open the tops and sprinkle with parsley. Serve with lemon wedges.

Data per serving Calories 253 Protein 30g Fat 11g Carbohydrates 10g Sodium 232mg Saturated fat 2g Monounsaturated fat 4g Polyunsaturated fat 4g Cholesterol 53mg