The Recipes

Fish en Papillote

Sounds so fancy, doesn't it?  Really, it's one of the easiest things ever to prepare.  All the name means is fish cooked in parchment paper.  Kinda makes me feel like a rockstar.  I have made this for guests, and even for my uber-picky family to rave reviews.

Fish en Papillote


- One cod fillet, or other white fish
- 1/4 red bell pepper, sliced
- 1/3 red onion, sliced
- 6 kalamata olives, sliced
- Juice of 1/2 lemon
- Salt
- Pepper
- Olive oil
- Handful of flat-leaf parsley, chopped for garnish

Heat oven to 400 degrees.

Tear off a sheet of parchment paper approximately a food long.  Season the cod with salt and pepper.  In the middle of the paper, layer slices of pepper, onion and olives.  Place the seasoned cod filet on top.  Drizzle all of the food with extra virgin olive oil.  Wrap the fish by folding the parchment paper in half over the fillet and starting to fold the edges in, creating an envelope.  The fish will retain its mositure while it bakes... delightful!  Bake for 17-20 minutes.  Put the fish package on a plate; bring to the table and open.  Squeeze the lemon over the fish.

Note:  This method will workwith any combination of vegetables and fish.  Orange roughy, tilapia or swai can easily be subsituted and cooked for a slightly shorter time.  The vegetables can also easily be swapped out; fennel is a great choice, as are artichokes or even jicama if you are using a Mexican spice blend.  Experiment!