Skip Nav
Food Reviews
You'll Want to Buy (Almost) Every New Product From Trader Joe's This April
Food News
9 Things You Never Knew About Whole Foods, Straight From an Insider Employee
Gordon Ramsay
Gordon Ramsay's Transformative Way to Scramble Eggs

Fast & Easy Dinner: Spring Fish in Parchment

Fast & Easy Dinner: Spring Fish in Parchment

I love the French cooking technique en papillote. It's a simple, healthy, and quick way to make a fish dinner. I also enjoy opening the parchment paper package at the dinner table!

This version combines lots of vegetables — tomatoes, green beans, zucchini, carrots, and garlic — with plump, succulent sea bass. White wine and tangy olive tapenade further season the moist fish.

For the virtually effortless recipe to this delicious dish,

.

Spring Fish in Parchment

Spring Fish in Parchment

Spring Fish in Parchment

Ingredients

  1. 1/2 pint grape tomatoes
  2. 1/2 pound green beans, halved
  3. 1/4 cup extra-virgin olive oil
  4. Salt and pepper
  5. 2 small zucchini, thinly sliced on an angle
  6. 2 small carrots, shredded
  7. 1 red onion, quartered and thinly sliced crosswise
  8. 2 cloves garlic, grated or finely chopped
  9. 2 teaspoons herbes de Provence
  10. 1 large lemon, cut into 8 slices
  11. Four 6- to 8-ounce pieces sea bass
  12. 1/2 cup white vermouth or dry white wine
  13. 4 teaspoons black or green olive tapenade or chopped olives

Directions

  1. Preheat the oven to 425°.
  2. On a baking sheet, toss the tomatoes and green beans with 2 tablespoons olive oil; season with salt and pepper. Roast until the tomatoes burst and the beans are tender, 10 minutes.
  3. Cut 4 pieces of parchment paper the size of a baking sheet.
  4. In a large bowl, combine the zucchini, carrots, onion, garlic and herbes de Provence. Season with salt and pepper and toss to combine. Divide the seasoned vegetables among the pieces of parchment; top each with 2 lemon slices, the tomatoes and green beans and a piece of fish. Douse with the vermouth, drizzle with the remaining 2 tablespoons oil and season with salt and pepper. Dot the fish with the tapenade.
  5. To seal, fold over the long sides of the parchment together twice, then roll in the short sides to form a pouch.
  6. Roast until the fish is just opaque, about 12 minutes.

Serves 4.

Around The Web
Join The Conversation
aimeeb aimeeb 8 years
Pass.
Slow Cooker Bolognese Sauce Recipe
Chicken and Vegetable Stir-Fry
Green Bean Casserole
Easy Lunch Meal-Prep Ideas
Roast Chicken With Spring Vegetables Recipe
Cinnamon Butter Baked Carrot Recipe
How to Make a Parchment Circle
Green Beans With Caramelized Onions Recipe
Carrot, Chickpea, and Feta Salad
Nutritional Value of Green Beans and Asparagus
From Our Partners
Latest Food
All the Latest From Ryan Reynolds