Fish En Papillote
Ingredients
-
4
pieces
parchment paper (18×13-inch)
-
16
leaves
Swiss chard or spinach
-
4
oz
fish fillets (white fish such as Bronzino or Striped Bass)
-
to taste
kosher salt
-
to taste
freshly ground black pepper
-
4
tablespoons
thinly sliced shallots
-
2
tablespoons
capers
-
12
slices
lemon
-
½
cup
Nicoise or Kalamata olives (pitted, optional)
-
1
cup
cherry tomatoes (optional)
-
1
cup
sliced zucchini (optional)
-
4
tablespoons
olive oil
-
4
tablespoons
white wine or Prosecco
-
to taste
sliced basil, parsley or tarragon (optional)
Instructions
- Preheat the oven to 500ºF.
- Fold a sheet of parchment paper in half and open it.
- Place Swiss chard or spinach in the center, then top with the fish fillet.
- Season the fish with salt and pepper, add shallots and capers, and squeeze lemon over the top.
- Add lemon slices, olives, tomatoes, and zucchini around the fish.
- Drizzle with olive oil and white wine.
- Fold the parchment paper to create a sealed packet.
- Repeat for each fish fillet and place packets on a cookie sheet.
- Bake for 10 minutes, adjusting time for thicker fillets.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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