Fish en Papillote
Fennel, with its licorice flavor, is the perfect complement to tender and mild fish.
INGREDIENTS | SERVES 6
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, chopped
- 1 fennel bulb, thinly sliced
- 3 carrots, sliced
- 4 cloves garlic, minced
- 1 8-ounce package sliced mushrooms
- 6 5-ounce fish fillets
- ½ teaspoon salt
- ⅛ teaspoon white pepper
- 1 teaspoon dried tarragon leaves
- 1 lemon, thinly sliced
- 1 tablespoon olive oil
- 2 tablespoons dry white wine
Preheat oven to 400°F. In large skillet, heat olive oil and butter over medium heat. Add onion, fennel, carrots, and garlic; cook and stir for 5 minutes.
Add mushrooms; cook and stir for 5–6 minutes longer until vegetables are tender.
Cut six 12″ x 16″ sheets of parchment paper, fold in half into 12″ x 8″ rectangles, and cut half a heart shape.
Unfold into heart shapes. Place a fish fillet near the fold on one side of each heart. Sprinkle with salt, pepper, and tarragon.
Lay lemon slices on top of each fillet. Spoon vegetable mixture on top of fish and drizzle each with olive oil and wine. Fold one half of each heart over the food and seal by crimping the edges together. Place bundles on cookie sheets.
Bake for 15–18 minutes or until paper bundles expand and turn brown; fish should flake easily when tested with a fork.
Serve the bundles to your guests, warning them to be careful with steam when they cut them open.
Calories: 204.84
Fat: 6.05 grams
Fat as % of calories: 26.6%
Carbohydrates: 10.63 grams
Fiber: 2.85 grams
Sodium: 358.92 mg
Vitamin A : 110% DV
Vitamin C: 25% DV
Calcium: 64.30 mg
