Ingredients
- Fish Fillets: Choose your favorite – cod, salmon, snapper, or tilapia (about 6-8 ounces per person).
- Vegetables: Thinly sliced zucchini, bell peppers, cherry tomatoes, and red onions.
- Aromatics: Fresh herbs such as thyme, rosemary, and parsley.
- Citrus: Lemon or lime slices.
- Olive Oil: For drizzling.
- Seasoning: Salt, pepper, and any other spices you enjoy (such as garlic powder or paprika).
- Parchment Paper: Large sheets to create the papillote pouches.
Instructions
- Preheat your oven to 400°F (200°C) and cut large heart-shaped pieces of parchment paper for each serving.
- On one half of each parchment heart, layer the sliced vegetables as a bed for the fish. Drizzle with olive oil and season with salt and pepper, then place the fish fillet on top.
- Top the fish with lemon slices and fresh herbs. Fold the other half of the parchment over and crimp the edges tightly to seal the pouch.
- Place the parchment pouches on a baking sheet and bake for 12-15 minutes, until the fish is cooked through and flakes easily with a fork.
Notes
- Slice the vegetables evenly to ensure they cook at the same rate as the fish.
- Avoid overcrowding the parchment pouch for even cooking.
- Seal the parchment tightly to trap steam for optimal cooking.
- Check for doneness by gently opening one pouch; if needed, return to the oven for a few more minutes.
- Serve immediately, either in the pouch or elegantly plated.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat / Gluten-Free
Nutrition
- Serving Size: 1 pouch
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 70mg