Fish En "papillote"

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 28mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 425 degrees.
  • Rinse fillets under cold water & dry on paper towels. Tear off two 15" pieces of aluminum foil & drizzle 1 teaspoon olive oil onto half of each piece of foil.
  • Pick up one of the fillets & slide it around in the olive oil to coat. Repeat w/ the other side. Repeat this procedure with the other fillet on its own piece of aluminum foil. Season each side of each fillet w/ salt & pepper, drape w/ scallions, parsley & onions, and sprinkle on garlic, lemon zest & capers.
  • Sprinkle each fillet w/ 1&1/2 tsp lemon juice and 1&1/2 tsp white wine and top each with (pieces of) one tbsp of butter. Place the grape tomatoes, cut side down, on top of each fillet.
  • Fold each foil sheet over the fish & vegetables. Fold and crimp the edges to seal them and make tight packets. Place the packets on a cookie sheet w/ sides and bake for 8 minutes.
  • Remove from the oven. Place each foil packet in a soup plate or bowl, & open by slitting the uncrimped side with a knife or scissors, and gently slide the contents, with its liquid, into the dish.
  • Serve immediately.
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