Experts have said that one measure of your creativity is how many novel uses of an everyday object you can come up within the span of two minutes.
For example, a chair can be used for sitting. A chair can also be used for...uh...uh...
Darn.
But I wonder if creativity is also when you can ponder, "If buttermilk ranch dressing can be used for fish marinade, then what about mayonnaise?"
Does that count as creativity?
I give creativity experts their due respects. But for this, I'll let you be the judge, friends.
Since I ran out of buttermilk ranch dressing but have soon-to-be-expired-oh-darn-what-do-I-do-with-it mayonnaise, here's what I cobbled together.
Leading leftovers: Wholegrain mustard, Mayonnaise
Baked Fish en Papillote in Mayonnaise-Mustard Marinade
2 piece of wax paper, with enough room to wrap the fish pieces in and folding of the edges
2 tbs wholegrain mustard
1/2 tsp dried oregano
1/4 tsp freshly ground black pepper
4 tbs mayonnaise
1 fillet fish, halved
a handful of coriander
a pinch of salt
1. Sprinkle on salt, freshly cracked black pepper, oregano and coriander leaves on each side of the fish fillets.
2. Mix mayonnaise and mustard together. Slather this mixture on each side of the fish fillets.
3. Leave the fish fillets to marinate for several hours in the fridge.
4. When ready to bake, preheat oven to 190 degree celsius.
5. Okay, here's how to bake fish en papilotte-style. First, fold the wax paper in half and open it up. Place each fish fillet piece on one piece of the wax paper. Fold the parchment in half, enveloping the fish fillet inside.
6. On the edge of the wax paper, make a fold (the fish is inside the wax paper envelope pictured below).
7. Make another fold over that first fold. Press each fold down firmly.
8. Keep making folds over the last folds to form a seal all around. It is actually like making the seal for curry puff pastry.
9. Place on a baking sheet and bake it in the pre-heated oven for 14 minutes. Serve it sizzling hot!
Present the baked fish still cocooned in their paper for your guests to tear it open with a flourish. Because considerate hosts let their guests put in their own finishing touches like that.
Enjoy!