This picture does not look too appetizing - but it sure was! In our endevour to eat more fish, this is a lovely way to enhance any white fish. It is kind of hard to see the fish with all the toppings, but it truly is there.
And how lovely it sounds "En Papillote" which means simply: fish baked in Parchment paper. I can not believe how beautifully moist and flavorful the fish turned out. We had seconds...ahem...and some of us had thirds!
There are lots of options in terms of vegetables and seasonings you could use. Our abundance of fresh Basil still going strong - time for Homemade Pesto. This week is all about Basil, fresh, delicious Basil.
1 1/2 lbs. white fish - I used Grey Cod Fillets (mine were about 1 inch thick)
8 large sun dried tomatoes in oil (remove excess oil with a paper towel, and chop finely)
1 shallot, sliced and separated
1/2 of a small, thick zucchini, cut in half, then thinly sliced
salt and pepper
fresh made pesto
Rinse the white fish in cold water and pat dry. The bones in this fish were a bit tricky to remove - using your fingers to feel along the spine, pull out using a needle nose plyer. I must say this fish had a lot of bones - I did not manage to get all the bones out - but the majority. Lay onto a piece of parchment paper. Season with salt and pepper, then lay down the zucchini, sprinkle on a layer of sun dried tomatoes and sliced shallots.
Generously squeeze fresh lemon juice over the fish and toppings, and top with a good drizzle of pesto.
Wrap up the sides and middle tightly.
Place in a roasting pan and bake in a preheated oven, 425 degrees, about 20 minutes, or until the fish is opaque and flaky.
Carefully unwrap the parchment paper, and place onto a platter.
We had this dish with steamed new potatoes, and organic carrots from the farmer's market. I think we will be having more Fish En Papillote added to our dinner menus more often, a delicious and healthy way to have fresh fish.