Fish en Papillote

This is a very classic French cooking technique that is a great way to “steam” the protein, vegetables, and aromatics all together at once! Less dishes, maximum flavor.

Cooking Tip

Be careful when you're unveiling this masterpiece because the steam will want to escape very quickly, watch your fingers!

Yield2 servings

Serving size1 piece

Perfect forOne-pot

Dietary preferencesDiabetes Friendly, Gluten Free

Ingredients

2 white fish fillets (6oz)
1 medium zucchini, thinly sliced
1 cup cherry tomatoes, halved
1/2 red onion
2 cloves garlic, minced
2 tbsp vegetable broth
2 tbsp olive oil
1 tbsp butter
4 fresh thyme sprigs
1 lemon, thinly sliced
salt and pepper to taste
parchment paper

Directions

Preheat the oven to 400°F, cut off two 12″-14″ pieces of parchment paper and fold them in half then open them back up so you have a distinct line between the two halves and then place on a rimmed baking sheet.
Arrange zucchini and red onion on one half of the parchment paper as a “base” for the fish. Pat the fish dry and season both sides with salt and pepper, before placing the fish on the vegetable bed. Scatter the tomatoes and garlic around the vegetables staying within the halfway point on the paper and then place a 1/2 of a tablespoon of butter on top of each fish with a slice of lemon and a sprig of fresh herbs, before drizzling with olive oil and vegetable broth.
Fold the empty half of the parchment paper over the fish and starting at one end make small, tight, overlapping folds to create an airtight sealed pouch. Twist and crimp the final fold especially well so no steam can escape.
Bake in the preheated oven for 12-16 minutes, the parchment paper should be fully puffed up with steam.
Serve the entire pouch on a plate and cut an “X” into the parchment at the top before peeling it back to reveal the meal.

Nutrition facts (per serving)

364Calories

21.0 Total Fat (g)

6.0Saturated Fat (g)

180.0Sodium (mg)

10.0Carbs (g)

6.0 Dietary Fiber (g)

32.0Protein (g)

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