Cooking en papillote, or in parchment, is a popular way to prepare fish.
Packet-Baked Gremolata Fish
4 fish fillets, such as haddock or tilapia, 1/2 to 1 in. thick
1/4 tsp salt
4 tbsp coarsely chopped fresh dill
4 tbsp finely diced shallots, about 3
4 tsp capers, roughly chopped
Zest and juice from 1 lemon
2 tsp olive oil
Preheat oven to 400F. Cut out and lay 4 parchment (or foil) sheets twice the size of fish on counter. Fold each in half crosswise, then open and lay flat. Lay 1 fillet on 1 side of each sheet. Sprinkle with salt and season with fresh pepper. Distribute dill, shallots, capers and lemon zest among fillets, then drizzle with juice and oil. Fold parchment in half over each fillet to form a half-moon packet. Beginning at a corner, make small overlapping pleats all the way around to seal edges completely. Place packets on a large baking sheet.
Bake in centre of oven until a knife tip inserted into the thickest part of fish and held for 10 sec comes out warm, about 8 min. Place packets on plates and serve immediately, with rice.
Courtesy Claire Tansey
Chatelaine