Fish en Papillote with Summer Tomatoes + Herbs
INGREDIENTS
2 fish fillets (white fish and/or salmon), rinsed and patted dry with a paper towel
Olive oil
Sea salt
Fresh herbs such as basil, parsley, cilantro, and/or dill
Cherry tomatoes
Lemon slices (optional)
Garlic, thinly sliced (optional)
Castelvetrano olives (optional)
METHOD
Preheat the oven to 400 degrees.
Cut 2 large pieces of parchment paper and place them on a sheet pan. Place a fillet on each piece of parchment. Drizzle both fillets with olive oil and season with salt and pepper. Arrange herbs, tomatoes, lemon, garlic, and olive over and around the fillets. Fold one side of the parchment over the other and crimp the edges until a packet is formed.
Roast for 12-15 minutes or until desired doneness is reached (depends on oven and thickness of fillets).
serve with a big green salad, grilled summer zucchini and corn with stracciatella and basil, and good sourdough bread
