Name: Fish en Papillote
Prep time: 15 minutes
Cook time: 15 minutes
Yield: 4 servings
Ingredients: Parchment paper, to make packets; 1 medium fennel bulb, sliced thin and fronds reserved; 1 medium zucchini, cut into about 1/4-inch thick slices; 4 (4 oz.) white fish fillets (e.g. rockfish, halibut, cod); 4 tsp. olive oil; 4 Tbsp. butter; 1 cup cherry tomatoes; 1/4 cup chopped Kalamata olives; 1/4 cup diced red onion; 1 lemon, cut into 4 wedges

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Fish en Papillote

Recipe by Savory Spice Test Kitchen

Healthy Cooking

A beautiful and healthy dish with plenty of vegetables on white fish.

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Serves 4 servings

Prep Time 15 minutes

Cooking Time 15 minutes

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Ingredients

Parchment paper, to make packets 1 medium fennel bulb, sliced thin and fronds reserved 1 medium zucchini, cut into about 1/4-inch thick slices 4 tsp. Mt. Olympus Greek Style Seasoning

2 tsp. Dill Weed

4 (4 oz.) white fish fillets (e.g. rockfish, halibut, cod) 4 tsp. olive oil 4 Tbsp. butter 1 cup cherry tomatoes 1/4 cup chopped Kalamata olives 1/4 cup diced red onion 1 lemon, cut into 4 wedges

Mt. Olympus Greek Seasoning

Directions

Step 1 Preheat oven to 400 degrees. Tear off four generous pieces of parchment paper and fold each in half; each should be big enough to fit fish fillet inside with generous room left to fold edges of paper into a packet.

Step 2 Open each folded piece of paper and add a layer of sliced fennel in the middle. Top with a layer of sliced zucchini. Sprinkle veggies with 1/2 tsp. Greek seasoning and 1/4 tsp. dill.

Step 3 Set fish fillet on top of seasoned veggies and sprinkle fish with another 1/2 tsp. Greek seasoning and 1/4 tsp. dill. Drizzle with 1 tsp. olive oil then set 1 Tbsp. butter on top of fillet. Top with a handful of cherry tomatoes and a sprig of reserved fennel fronds.

Step 4 Fold parchment over fish and, starting at one side, roll paper up to seal as well as possible to create a packet. Bake for about 12 to 15 min. depending on size of fillets. Fish should feel slightly firm through the packet at the thickest part of fillet.

Step 5 Let fish rest for a couple of minutes before tearing open packet. Serve topped with fresh fennel fronds, olives, onions, and a lemon wedge.