Description
Mediterranean baked Fish en Papillote topped with a beans, Castelvetrano olives, artichoke hearts, cherry tomatoes, and fresh herbs.
Yield: 4servings | Serving Size: 1packet
Ingredients
46-ounceboneless skinless white fish filets, such as branzino, bass, flounder, etc.
3/4teaspoonkosher salt and black pepper, divided
1½cupscanned white beans, drained and rinsed
½cupcastelvetrano olives, crushed
½cupmarinated artichoke hearts, quartered, marinating liquid reserved
½cupcherry tomatoes, or grape tomatoes, halved
1lemon, zest and juice of
2teaspoonsextra virgin olive oil
2tablespoonsfresh parsley, chopped
2tablespoonsfresh dill, chopped
4large piecesparchment paper, double the length of the fish
Instructions
- Preheat the oven to 375F.
Season the branzino filets with 1/2 teaspoon salt & bring to room temperature, uncovered.
In a medium bowl, combine white beans, olives, artichoke hearts, 2 tablespoons artichoke marinade, cherry tomatoes, lemon zest & juice, olive oil, 1/4 teaspoon salt & 1/4 teaspoon black pepper.
Cut parchment into 4 large rectangles, about double the length of the fish.
Center each filet in the parchment and top with a heaping 3/4 cup of the bean salad. Tightly fold the parchment closed so no steam comes out*, place the parcels into a baking dish.
- Bake 30 minutes, until the fish is cooked through.
To serve, unfold the parchment and top each with parsley and dill.
Last Step:
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Notes
Variations:
- Other Mediterranean ingredients can be added to the salad for a flavor boost; think olive bar ingredients like capers, sun dried tomatoes, marinated garlic or mixed olives.
*Folding the parchment does not have to be pretty, just efficient. Start at one end folding the two pieces together and then follow the seam.
Nutrition
Serving: 1packet, Calories: 383kcal, Carbohydrates: 26.5g, Protein: 39g, Fat: 13g, Saturated Fat: 2g, Cholesterol: 69mg, Sodium: 839mg, Fiber: 6g, Sugar: 1g
