Mediterranean Fish en Papillote
Author: Michelle Babb on Feb 13th, 2012
Recipe Category: Entrees
Cooking fish in a parchment paper packet (en papillote), is one of the most reliable ways to bake fish without drying it out. The fish steams inside the packet and stays moist and delicious.
2 pounds white fish (halibut or black cod works well), divided into 4 filets -- skin and bones removed
Fresh ground pepper
1 14-ounce can of artichoke hearts
1/4 cup sun dried tomatoes (soaked in olive oil)
1/2 cup green olives
1/2 cup pitted Kalamata olives
4-5 large basil leaves or 1 teaspoon dried basil
- Preheat oven to 350 degrees F. Cut parchment paper into a large heart shape (large enough to completely cover the fish fillet). Place one filet onto the parchment paper, slightly off center. Add a squeeze of fresh lemon juice, salt and pepper. Fold parchment paper over the filet so all edges of the parchment paper come together. Work your way around the edges, folding the edges over twice and end with a twist at the bottom of the heart. The filet should be well sealed inside of the parchment so that no steam escapes. Repeat with all four filets
- Place the Fish en Papillote on a baking sheet or shallow broiler pan. Bake for 20-25 minutes, depending on the thickness of the fillets.
- While the filet is baking, place all of the tapenade ingredients in a food processor and pulse until chopped but not pureed.
- When the fish is done, it will be opaque and flaky. Carefully remove the filets from the parchment paper, top with the Mediterranean tapenade and serve.
Makes Makes 4 servings