I love simple, summer meals! Fish en Papillote (French translation is “Fish in paper”) is fish cooked in parchment paper with vegetables and herbs. I know it sounds super fancy but it is honestly one of the easiest ways to cook fish. It is light and delicious and the clean up is virtually non-existent.
By creating a pouch of parchment paper, the fish and vegetables literally steam in the juices and the result is a flaky, and tender dinner. I used Flounder but any firm fish will do. Cod, Salmon, or halibut would also be great options!
4-6 oz. cod filets (or other white firm fish such as flounder or grouper. A thicker cut is better than thin)
4 cups baby spinach
1 cup grape tomatoes
1 zuchini, cut into bite size pieces
2 cloves garlic, finely chopped
1/2 shallot, finely chopped
4 tbsp olive oil
4 tbsp grass fed butter (optional)
1 lemon (1/2 juiced, 1/2 cut into slices)
8 thyme springs
2 tbsp chopped oregano
salt & pepper
Preheat oven to 425 degrees. Cut 4 large squares of parchment paper and lay them on the counter. Place a large handful of spinach on each square. Top each with a piece of fish, and evenly divide the zucchini and tomatoes on each piece of parchment paper. Sprinkle garlic and shallots on top. Drizzle olive oil over each pouch. Sprinkle with salt, pepper, and place the thyme and oregano on top. Place 1 tbsp of butter on top of each and fold the parchment paper, sealing each packet.
Place each pouch on a baking sheet and bake for 12-15 minutes or until fish is flaky and vegetables are tender. Slide the contents of each packet into an individual bowl with the juices. Enjoy!