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Gathered
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Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Shelled raw pistachios — baklava, ice cream, dukkah, pesto variation
Concentrated pistachio — ice cream, macarons, croissant filling
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Shelled raw pistachios — baklava, ice cream, dukkah, pesto variation
Concentrated pistachio — ice cream, macarons, croissant filling
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Heat oven to 425° F. Place the fish, snap peas, olives, oil, red pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper on 4 11-by-15-inch pieces of parchment, dividing evenly. Fold the parchment over the fish, then seal each packet by folding the edges over twice. Transfer the packets to a baking sheet. Bake until the fish is opaque throughout, 12 to 14 minutes. Transfer the packets to plates and use scissors to make a small X in the top of each packet. Tear open carefully (they will probably release steam) and top with the pistachios.