Fish in Parchment
Ingredients: makes 2 servings
2 4oz.-6oz. pieces salmon, halibut, sea bass, cod
1 C. vegetables of choice (artichoke, sliced bell peppers, zucchini, cherry tomatoes)
1 lemon, sliced ¼ inch thick.
2 tsp. extra virgin olive oil
1 Tbsp. fresh herbs, chopped (rosemary, thyme, oregano ect.)
1 clove garlic, pressed or chopped (optional)
1 Tbsp. capers or olives (optional)
Preheat oven to 425°F. Toss vegetables with garlic, herbs, and lemon slices. Draw out 2 large pieces of parchment paper (about 17 by 11 inches) and, with one of the longer edges closest you, fold it in half from left to right. Using scissors, cut out a large heart shape. (The heart should be large enough that there is at least a 1-1/2-inch border around the fillet.) Set parchment on the baking sheet. Divide lemon slices and place onto each piece of parchment, top lemon slices with fish, and surround fish with vegetable mixture. Season with salt and pepper, and drizzle each with olive oil. Starting at the rounded end, crimp the edges of the parchment together, then twist the pointed end around once and fold the “tail” under. Bake for 12-15 minutes.
Serve with fresh lemon citrus with a side of sautéed greens, quinoa, lentils, or roasted root vegetables.