Once you see how neatly this dish comes together, you'll be hooked Tucking fish steaks in foil pockets lets them cook quickly, without a lot of fuss.

January 17, 1996|By Rita Calvert | Rita Calvert,SPECIAL TO THE SUN

If you were told this technique of baking in individual tasty packages was termed "en papillote," you might well pass over the recipe without a second glance, especially if you were in a hurry.

But this quick-baking version doesn't call for the traditional parchment paper cut with its rather involved enclosure; rather, simply use aluminum foil folded so the food inside will steam.

The ingredients are very simple and yield a mellow flavor when baked. A mild whitefish fillet can be substituted for the tuna pictured here.

Baked stuffed potatoes are an indulgent starch. The frozen variety is quite tasty and ready in a few minutes from the microwave.

The speedy coleslaw adds a cool, refreshing touch.

Our suggested dessert is sherbet of your choice with crunchy molasses cookies.

Baked tuna packages

Serves 4

4 (5 to 6 ounce) tuna or swordfish steaks, about 1/2 -inch thick

salt and pepper

1 medium onion, thinly sliced

2 medium tomatoes, thinly sliced

1 lemon, thinly sliced into rounds (skin on)

1/4 cup sweet sherry

Heat the oven to 475 to 500 degrees. Salt and pepper both sides of fish. Cut four sheets of heavy duty aluminum foil into 8-inch squares.

On each square, place two slices of onion, the fish steak, two slices of lemon, two or three slices of tomatoes. Drizzle each package with 1 tablespoon of sherry and then enclose foil around the contents so it is airtight.

Place all packages on a flat baking sheet and bake 12 to 15 minutes.

Serve immediately, letting each person open his or her own package.

Fruity coleslaw

Serves 4

1 pound deli coleslaw

1 Red Delicious apple, cored and diced

1/2 cup raisins

In a bowl, mix coleslaw, apples and raisins. Serve.

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