Fish En Papillote
INGREDIENTS
Two 6-ounce fillets of fish such as salmon, halibut, or cod (I used salmon with the skin removed)
Olive oil
Black pepper
1/4 of a red onion, thinly sliced
2 cloves of garlic, thinly sliced
8 cherry tomatoes, halved
10 pitted kalamata olives, halved
Greens such as spinach, kale, swiss chard and/or thinly sliced veggies of your choice such as fennel, asparagus, zucchini
Fresno chili, thinly sliced to taste
1/2 lemon, seeds removed and diced (skin and flesh!)
Chopped fresh herbs such as parsley or basil
METHOD
Preheat the oven to 425 degrees F.
Thinly slice 1/4 of a red onion, thinly slice 2 cloves of garlic, halve 8 cherry tomatoes, halve 10 pitted kalamata olives, thinly slice some fresno chili, dice 1/2 lemon, and chop fresh herbs.
Rinse the fish fillets and pat dry. Set to the side.
Fold 2, 14 x 12-inch pieces of parchment paper in half (don’t stress, doesn’t need to be exact). Use scissors to cut each piece of parchment into a heart shape.
Unfold the hearts. On one side of each parchment heart, place a small handful of greens and/or veggies to form a bed for the fish.
Place the fish on the greens/veggies. Drizzle with olive oil and season with saltand pepper.
Top each fillet with equal amounts of onion, garlic, tomatoes, olives, chili, and lemon. Drizzle with a little olive oil.
Fold one parchment half over the other. Starting with a corner, make small folds around the edge to form a sealed packet.
Bake in the oven for 10-12 minutes depending on size of your fillet and strength of oven.
Transfer pouches to a plate and gently cut each open with a sharp knife. Be careful of hot steam.
I added a squeeze of lemon to my fish and more fresh herbs. Enjoy!
