A very chic and easy way of steaming fish and vegetables is baking “en papillote”. All you need is parchment paper or tinfoil (especially if grilling) and you’re all set. Simply layer ingredients on the paper, fold it over, crimp the edges, and bake.
This method of cooking lends itself very well to fish, as it is gentle and the fish won’t overcook. We love the Mediterranean flavour in these packets, using the best of our late summer produce.
You can make the packets 3-4 hours ahead and keep refrigerated. Bring to room temperature for 15 minutes before baking.
Directions
- Place two 18” x 13" sheets of parchment paper on work surface. Fold sheets in half lengthwise to mark the center and open back up.
- Divide zucchini among parchment sheets, arranging on centre of one side of each sheet. Sprinkle with red onions or leeks and top with fish.
- Add a pinch of chili flakes, and top with tomatoes, herbs and caper berries.
- Drizzle each packet with olive oil, lemon juice and salt and pepper to taste.
- Fold parchment over mixture and crimp edges tightly to form sealed packets.
- Preheat oven to 400°F. Place packets in a single layer on baking sheet. Bake until internal temperature of fish reaches 158°F, about 10 minutes.
- Carefully cut packets open and garnish with more herbs. Serve immediately.
Ingredients
- 1 cup green and/or yellow zucchini thinly sliced
- 2-3 Tbsp red onion or leek thinly sliced
- 12 cherry tomatoes halved
- Pinch chili flakes
- 2 fillets Farm Boy™ Frozen Black Cod (340 g) thawed and patted dry
- 2 Tbsp fresh herbs like parsley, chives or basil plus more for garnish
- 6 Farm Boy™ Caper Berries (212 ml)
- 2 Tbsp Farm Boy™ Extra Virgin Olive Oil (1 L)
- Juice of half a lemon
- Salt and cracked black pepped to taste
