Fish In a Packet

Fish in A Packet
Serves 2
Can be Doubled| Can be Halved

As a seafood lover, I’m always looking for different ways to prepare my favorite crustaceans. I came up with this recipe after reading an article about cooking en papillote– basically a French term for cooking in parchment paper. Sealing the fish inside the paper makes it extra moist which means you can skip using any added fat. I used a teaspoon of butter in my creation because a small portion makes this very light dish taste extra-indulgent even though it’s not. You can even make the packets ahead of time and pop them in the oven when you’re ready to eat. The presentation also makes this an entertainment worthy main course. Get ready for “oohs” and “aahs” as your guests open their packets.     ~Shivani

Ingredients:

1 pound of your favorite white fish such as lemon sole, tilapia or halibut
A few sprigs of thyme, oregano or rosemary (you can also use a combination of all three)
1 small zucchini or 1/2 a larger zucchini, thinly sliced longways
1/2 bulb fennel, thinly sliced
1 ripe tomato, thinly sliced
4 to 6 kalamata olives
2 teaspoons of butter
red pepper flakes, to taste (optional)
salt and pepper, to taste

Instructions:

Preheat oven to 375 degrees.

Cut two 12-inch long pieces of parchment paper. Foil also works if you don’t have parchment.

Season one fillet fish with salt and pepper and place in the center of the paper.

Layer the rest of the ingredients on top of the fish ending with one teaspoon of butter.

Season with more and salt and pepper and red pepper flakes if using.

Seal packet by folding excess paper over the fish and tucking underneath.

Repeat with the remaining fillet.

Rest on a baking tray, and bake for 15 to 20 minutes. The time will vary depending on the thickness of the fish and your oven.

Serving Suggestions:

A crusty whole wheat roll is the way to go with this super light fish recipe. You already get in your veggies, but to bump up your quota even more, try a simple green salad with tomatoes, cucumbers, onions and a balsamic and olive oil dressing.

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