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


YIELD
4 servings

TIME
Active Prep: 15 min
Cook: 15 min


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

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DIRECTIONS

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



SERVING SUGGESTIONS

Great right out of the packet. Delicious with lentils or rice to soak up the fish and veggie broth that forms in the packet.

THANKS TO
Savory Spice Test Kitchen

NUTRITION
Gluten-Free
Nut-Free
Sweetener-Free



ITEMS IN THIS RECIPE

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