Fish in parchment (fish en papillote)
Delicate white fish cooked simply in a parchment paper packet on top of tender vegetables. Easy and delicious!
- 4 white fish filets tilapia, cod, halibut, flounder, sole, etc
- 2 carrots julienne
- 1 celery rib julienne
- 1 red pepper sliced thinly
- 4 green onions sliced on diagonal
- 4 tbsp olive oil or butter
- 1 tsp sea salt
- 1 lemon sliced thinly
- 4 18 inch pieces parchment paper
Divide the cut vegetables into four portions and place them in the middle of the parchment paper squares.
Add a drizzle of olive oil or a pat of butter and sprinkle with salt (about ⅛ tsp).
Place fish on top of vegetables, drizzle with a little olive oil and sprinkle with more salt, (about ⅛ tsp).
Place two thin slices of lemon on top of fish.
Fold parchment in half over the fish and vegetables and roll edges together to create a half moon shaped packet. Make sure your seal is tight.
Place parchment packets on a baking sheet and bake at 425 degrees for about 15 minutes or until fish flakes easily and reaches an internal temp of 145 degrees F.