Recipe: Greek Fish Packet
A beautiful and healthy dish with plenty of vegetables on white fish.
- 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
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.
Great right out of the packet. Delicious with lentils or rice to soak up the fish and veggie broth that forms in the packet.