Fish En Papillote

Name: Fish En Papillote
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: French
Ingredients: 16 pieces Swiss Chard (about 16 leaves Swiss chard or Spinach, washed and dried); 4 pieces White Fish (4 6-oz fish fillets of white fish such as Bronzino or Striped Bass); 0 pieces Kosher Salt (kosher salt and freshly ground black pepper to taste); 4 tbsp Shallots (4 tablespoons thinly sliced shallots); 2 tbsp Capers (2 tablespoons capers); 2 pieces Lemon (2 to 3 lemons: you’ll need 12 thin slices, plus more for squeezing — up to 3); ½ cup Kalamata Olive (½ cup Nicoise or Kalamata olives, pitted, optional) — optional; 1 cup Cherry Tomato (1 cup cherry tomatoes, optional) — optional; 1 cup Zucchini (1 cup sliced zucchini, optional) — optional; 4 tbsp Olive Oil (4 tablespoons olive oil); 4 tbsp White Wine (4 tablespoons white wine or Prosecco); 0 pieces Basil (sliced basil, parsley or tarragon, optional) — optional

White fish fillets are seasoned with shallots, capers, and lemon, nestled on leafy greens with optional vegetables, then baked in a sealed parchment packet with olive oil and white wine.

20 minFrench

Servings4

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Pescatarian

Ingredients

For 4 servings

Swiss Chard16 pieces · about 16 leaves Swiss chard or Spinach, washed and dried
White Fish4 pieces · 4 6-oz fish fillets of white fish such as Bronzino or Striped Bass
Kosher Salt0 pieces · kosher salt and freshly ground black pepper to taste
Shallots4 tbsp · 4 tablespoons thinly sliced shallots
Capers2 tbsp · 2 tablespoons capers
Lemon2 pieces · 2 to 3 lemons: you’ll need 12 thin slices, plus more for squeezing — up to 3
Kalamata Olive½ cup · ½ cup Nicoise or Kalamata olives, pitted, optional · optional
Cherry Tomato1 cup · 1 cup cherry tomatoes, optional · optional
Zucchini1 cup · 1 cup sliced zucchini, optional · optional
Olive Oil4 tbsp · 4 tablespoons olive oil
White Wine4 tbsp · 4 tablespoons white wine or Prosecco
Basil0 pieces · sliced basil, parsley or tarragon, optional · optional

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Steps

1Preheat the oven to 500ºF.
2Lay one sheet of parchment paper on the counter and fold it in half lengthwise just to make a crease. Open the parchment paper. Place about four leaves of Swiss chard or spinach in the center of the parchment paper just below the centerfold. Top with fish fillet. Season with salt and pepper to taste. Top with about a tablespoon of shallots and 1.5 teaspoons capers. Squeeze some lemon over the fish. Nestle three slices of lemon on the sides of the fish. Sprinkle some olives, tomatoes, and zucchini (if using) around the fish. Top with 1 tablespoon olive oil and 1 tablespoon white wine.
3Fold top half of paper over bottom half and begin folding tightly from the center to one of the sides. Go back to the center and fold tightly in the opposite direction. (See video for more assistance.)
4Repeat with each fish. Place packages on a cookie sheet and cook for 10 minutes. (Estimate about 10 minutes per inch — if the fillets are a little bit thicker than one inch, add 1 or 2 minutes.)