44 ouncewhite fish filletssole, flounder, halibut, etc
1largelemonthinly sliced, seeds removed
8sprigsfresh herbssuch as parsley, thyme, dill
4tbsp.buttercut iinto 4 equal pieces
1/4cupwhite wine
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Instructions
Preheat oven to 375 degrees F.
Cut 4 large squares of parchment paper.
In a bowl, mix together the onion, zucchini, carrot and garlic, tomatoes. Add the oil, season with salt and pepper, to taste, and toss to combine.
Lay each fish fillet on a large square of parchment paper in the top third of the sheet, and season with salt and pepper, to taste.
Arrange the vegetables on top, dividing evenly. Top the vegetables with 2 lemon slices, 2 sprigs thyme, a pat of butter and 1 tablespoon white wine, layering in order.
Fold the parchment paper up over the mixture and then fold around the edges tightly in 1/4-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape. A
Arrange the parcels on a baking sheet. Bake until the fish is cooked through, about 12 minutes, depending on the thickness of the fish.
To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don't leave the juices behind.
Notes
The essence of this dish using white fish (or shellfish) and aromatics (wine, herbs, butter). Use whatever vegetables you have on hand, just ensure they are julianned or otherwise cut into small pieces so they will be cooked.