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Ingredients
Serves 21 tablespoon butter or margarine, or use olive oil spray
4 cups fresh spinach, washed and stemmed
2 6-ounce white fish fillets such as sea bass, halibut, or snapper, 1/2” thick
Salt and pepper
1/2 cup zucchini, cut into thin slivers
4 medium-sized button mushrooms, sliced
1 large tomato, peeled,*seeded, and chopped
1/4 cup fresh basil leaves, chopped
2 tablespoons lime juice
1 tablespoon olive oil
Parchment paper or aluminum foil
Twine (optional)
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Text And Food Styling By Nicki Dwyer •
Prop Styling By Kathy Curotto •
Photography By Eric Johnson •
Illustrations By Marcella Spanogle
Fish Fillets in Parchment Paper
This is a practically foolproof way to prepare fish fillets. They can be
assembled a few hours early and left in the refrigerator. Quantities can easily
be increased to serve more people. Be sure to include cooking instructions for
the new parents!
1. Preheat oven to 450°.
2. For each packet, layer three sheets of
parchment paper or two of aluminum foil 15” long. Butter a section the size of
the fish down the middle of paper.
3. Lay 2 cups spinach on buttered area of
each paper. Place fish on top, sprinkle with salt and pepper to taste. Divide
zucchini, mushrooms, and chopped tomato evenly and place on top of fish.
Sprinkle with basil, lime juice, and olive oil.
4. To seal, fold one long
edge of paper over the other; tuck short ends underneath. Be certain packets are
tightly wrapped so juices will not escape. (Our packets are tied with twine for
a more decorative presentation; remove twine before baking.)
5. Place in
baking pan and bake for 15-18 minutes. At this point check to see that fish is
opaque and flakes easily with a fork. Do not overcook and watch the hot steam!
6. When ready to serve, arrange fish and vegetables on plate.
* To peel
tomato: cut a small “x” through skin on bottom. Put tomato into boiling water
for 30 seconds. Immediately plunge into ice water to stop cooking. Skin will
then peel off easily.
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