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Fish in Parchment with Fennel, Citrus and Olives

Servings: 4
Author: Pamela

Ingredients

  • 4 12 x12 inch pieces of unbleached parchment paper
  • 4 4-6- ounces filets of fish such as salmon halibut, cod, or mahi mahi
  • Salt and Pepper
  • Pinch crushed red pepper
  • Olive oil to drizzle over vegetables
  • 1 bulb fennel shaved as thinly as possible
  • 1 shallot sliced as thinly as possible
  • 8 Castelvetrano olives pitted and smashed
  • 4 sprigs fresh thyme or other fresh herb of your choice such as parsley or dill
  • 1 lemon or orange sliced thinly
  • 4 Tablespoons dry white wine or rose whatever you have open
  • 4 teaspoons unsalted butter or olive oil or plant butter
  • Additional add-ins if desired: cooked vegetables like sauteed onions or cherry tomatoes, capers, baby spinach

Instructions

  • Preheat oven to 450 degrees.
  • Arrange each piece of fish in the center of the parchment paper and sprinkle with a pinch of sea salt and pepper.
  • Toss the fennel and shallot in a bowl with a light drizzle of olive oil and season with a pinch of salt and pepper.
  • Top each filet with a fourth of the fennel, shallot and olives. Add a thyme sprig to each filet and 2 slices of lemon. Drizzle with 1 tablespoon of wine over each filet and top with 1 teaspoon of butter for each.
  • Bring 2 opposite sides of the parchment together and fold. Continue to fold all the way down until you reach the fish. Twist both ends of the parchment so that it looks like a hard candy wrapper. Repeat for each piece of fish. Place each packet on a baking sheet and bake for 10-12 minutes based on the thickness of the fish.
  • Transfer each packet to a plate and use caution when opening – the steam will be very hot!