{"id":5237,"date":"2014-12-15T14:08:00","date_gmt":"2014-12-15T19:08:00","guid":{"rendered":"http:\/\/ncseagrant.ncsu.edu\/coastwatch\/?page_id=5237"},"modified":"2024-08-28T15:04:16","modified_gmt":"2024-08-28T19:04:16","slug":"gifts-from-the-sea","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/gifts-from-the-sea\/","title":{"rendered":"GIFTS FROM THE SEA"},"content":{"rendered":"\n\n\n\n\n

1. Cut a piece of parchment 12×18 inches or slightly more than twice as wide as the fillet to be cooked. The extra room allows for sealing. Fold in half (12×9 inches). Starting at the fold, draw half a heart shape and cut it. Unfold. See Photo 1.<\/em><\/p>\n\n\n\n

\"parchment
Photo 1.<\/figcaption><\/figure>\n\n\n\n

2. Lightly oil all but a 2-inch border of the parchment. Center food on one side of the heart, near the fold. Leave a 2-inch border at the edge. See Photo 2.<\/em><\/p>\n\n\n\n

\"Photo
Photo 2.<\/figcaption><\/figure>\n\n\n\n

3. Fold the parchment over the food so the cut edges meet. Starting at one end, fold a small section of parchment together, then fold again. Hold this section down and fold the next section. Continue until edges are completely sealed. See Photo 3.<\/em><\/p>\n\n\n\n

\"parchment
Photo 3.<\/figcaption><\/figure>\n\n\n\n

4. Place on a baking sheet and place in a preheated oven. Cook for the designated time. See Photo 4.<\/em><\/p>\n\n\n\n

This article was published in the Holiday 2014<\/a> issue of Coastwatch.<\/i><\/p>\n\n\n\n

\"parchment
Photo 4.<\/figcaption><\/figure>\n\n\n\n

For contact information and reprint requests, visit <\/i>ncseagrant.ncsu.edu\/coastwatch\/contact\/<\/i><\/a>.<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"

1. Cut a piece of parchment 12×18 inches or slightly more than twice as wide as the fillet to be cooked. The extra room allows for sealing. <\/p>\n","protected":false},"author":30,"featured_media":4168,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"views\/single-immersive.blade.php","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"Joyce Taylor with photos by Vanda Lewis","ncst_show_custom_author":true,"ncst_dynamicHeaderBlockName":"ncst\/default-immersive-post-header","ncst_dynamicHeaderData":"{\"backgroundColor\":\"custombg_one\",\"caption\":\"Fish fillet wrapped in parchment\",\"displayCategoryID\":683,\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[663,683,587,595],"tags":[],"_ncst_magazine_issue":[1464],"class_list":["post-5237","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-663","category-holiday-2014","category-mariners-menu","category-seafood"],"displayCategory":{"term_id":683,"name":"Holiday 2014","slug":"holiday-2014","term_group":0,"term_taxonomy_id":684,"taxonomy":"category","description":"","parent":663,"count":16,"filter":"raw"},"acf":{"ncst_posts_meta_modified_date":null},"yoast_head":"\nGIFTS FROM THE SEA - 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