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Fish en Papillote on a Bed of Vegetables

Adapted from Food Network
Author: The Kitchen Prep

Ingredients

  • ¼ of an onion sliced thin
  • 1 zucchini julienned {shredded into shoestring pieces - use my handy Titan peeler.}
  • 1 carrot julienned
  • 1 tablespoon olive oil
  • Sea salt
  • 2 cod fillets {or other white fish}
  • ½ lemon thinly sliced, seeds removed
  • 1 teaspoon dried thyme divided
  • 2 pats butter
  • ¼ cup white wine

Instructions

  • Prehead oven to 400 degrees.
  • In a bowl, mix together the onion, zucchini, and carrot. Add the oil, season with salt, to taste, and toss to combine. Arrange the vegetables on a large square of parchment paper, dividing evenly.
  • Sprinkle each fillet with salt and thyme, to taste. Lay each fillet on top of the bed of veggies. Top the fish with 1 pat of butter,lemon slices and 1-2 tablespoons white wine. {If you are afraid of spilling the wine everywhere, wait until you crimp the packet almost completely, leave a little opening and pour the wine in at that step instead.}
  • Fold the parchment paper around the edges tightly in ¼-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape. Arrange the packets on a baking sheet.
  • Bake until the fish is cooked through, about 12-15 minutes, depending on the thickness of the fish fillets. To serve, cut open the packets and serve directly in the parchment on a plate {but be careful... hot steam!} or remove the fish to the plate using a spatula, being sure you don't leave the juices behind.