From Garden to Kitchen: A Summer Meal

My tomato plants are in overdrive. This summer, I've already harvested colanders full of these sweet yellow cherry and red currant tomatoes. Our favorite way to eat them is slow roasted (spread on a baking sheet, drizzled with olive oil, and baked at 250 degrees for 2-3 hours). Summer candy!

With a seemingly endless supply of tomatoes on hand, they're being incorporated into many a meal... however, this one stood out: fresh-caught Gulf grouper, baked in parchment paper bags, infused with homegrown rosemary and topped with currant tomatoes and artichoke hearts (recipe below).

On the side: some of the aforementioned slow roasted tomatoes, chilled and tossed with sweet corn (cut right off the cob, raw) and fresh basil sliced into thin ribbons, plus roasted red potatoes (cubed and tossed with olive oil, salt & pepper; roasted at 400 degrees until brown and crispy on the outside). It was a summer meal to remember, repeat, and share!

Gulf Grouper Baked in Parchment Paper Bags (Serves 2)

Two parchment paper cooking bags (or four large parchment paper sheets, about 16" ea.)
Two 5-6 oz. grouper fillets, wild-caught
4 fresh rosemary sprigs
1/2 cup cherry or currant tomatoes
4 canned artichoke hearts, quartered
2 tablespoons white wine
salt and pepper (I used a homemade citrus salt)
Fresh lemon, halved

Preheat oven to 450 degrees. Season fish on both sides with salt & pepper.

Open your parchment bags, or lay out two sets of parchment paper sheets stacked in double layers, horizontally. Place 2 rosemary sprigs in the middle of each bag or sheet, and set fish on top. Divide the artichokes and tomatoes atop the fillets. Spoon 1 tablespoon of wine over the top of everything on each.

Seal the parchment bags by folding and crimping the open end, or fold the long sides and edges of your parchment sheets together to create a pocket. Crimp all edges tight so no steam can escape. Place on baking sheet and bake for 15-18 minutes, depending on thickness of your fish. Before serving, carefully open parchment paper and squeeze fresh lemon juice over everything. Serve with a lemon wedge.