Orange Rosemary Fish en papillote


Orange Rosemary Fish en papillote

-⅓ cup orange preserves
– 1 cup white wine
– ⅓ cup water
– 4-5 sprigs of fresh rosemary
– 1 orange, peeled & sliced into wedges
– 3 large fish fillets*, cut in half
– Salt & Pepper
– Rotisserie twine
– Parchment paper
*T.W.O. used rockfish

1. Preheat oven to 350⁰F.
2. Season fish with salt and pepper. Set aside.
3. Combine orange preserves, wine, water, 2-3 springs of rosemary and ½ of the orange slices in a sauté or sauce pan over medium heat and stir.
4. Bring to a boil, reduce heat and simmer until reduced by half. Meanwhile, cut 3 large squares of parchment paper.
5. Place the fish (2 halves/paper) onto the parchment paper. Add a spring of rosemary and 1-2 slices of oranges. Baste the fish with the orange glaze. Wrap the fish up in the parchment paper and secure with rotisserie twine. Repeat process for the 2 other filets.
6. Place the fish into the oven. Bake for about 20-25 minutes. Plate and serve while hot!








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Creamy Polenta with Funghi & Fish


Tired of mashed potatoes?  Well T.W.O. has a great alternative side dish to add on your next menu…Creamy Polenta. Check out how to make this easy dish for a gourmet dinner at home.



For the Polenta:

-4 cups vegetable broth, low sodium
-2/3 cup polenta
-1/3 cup grated Pecorino Romano

For the Mushrooms:

-1 tablespoon olive oil
-1/4 cup balsamic vinegar
-4 ounces shiitake mushrooms, stems removed and discarded, sliced
-12 ounces crimini (Baby Bella) mushrooms, sliced
-2 cloves garlic cloves
-1/4 teaspoon ground pepper
-1/8 teaspoon Krazy salt

For the Fish:

-2 filets rock fish
-1 meyer lemon

Polenta: In a sauce pan, bring the vegetable broth to a boil.  Reduce the heat and whisk in the polenta.  Mix frequently for about 15-20 minutes until the polenta is soft and thick.  At this time add the Pecorino Romano.  Mix well.

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Mushrooms:  In a frying pan, heat the olive oil for about 1 minute over medium heat.  Add the diced garlic gloves and mushrooms and sauté about 3-4 minutes.  Add the balsamic vinegar and the salt and pepper.  Reduce heat to low/medium and cook for about 8-10 minutes.  The mushrooms will shrink, so don’t get scared that you are over-cooking them.

Fish: Place the fish on a foil-lined cookie sheet.  Marinate the filets with lemon juice, salt and pepper.  Set aside and let it sit for about 10 minutes.  Turn the oven on to 400 degrees.  Put the fish in the oven for about 8 minutes.  Once the fish is almost done, turn the oven to broil and cook for about 2-3 minutes.  Watch carefully so you don’t burn the filets.


Place the cooked polenta on a plate.  Add the mushrooms on top of the polenta followed by the filet of fish.  Note – this dish is best when hot, so make sure your table is set and your guests are seated!



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