Mediterranean Fish en Papillote
Savor the flavors of the Mediterranean with this delightful Fish en Papillote, featuring a medley of beans, Castelvetrano olives, tender artichoke hearts, juicy cherry tomatoes, and a sprinkle of fresh herbs. Each ingredient is wrapped together to create a delicious and aromatic dish that is both healthy and satisfying.
Get the Calorie Master app
Download on the App Store for the best experience.
Ingredients
- 4 6-ounce boneless skinless white fish filets
- 1½ cups canned white beans
- ½ cup castelvetrano olives
- ½ cup marinated artichoke hearts
- ½ cup cherry tomatoes
- 1 lemon
- 2 teaspoons extra virgin olive oil
- 2 tablespoons fresh parsley
- 2 tablespoons fresh dill
- 4 large pieces parchment paper
- 3/4 teaspoon kosher salt and black pepper
Instructions
- 1
Begin by setting your oven to preheat at 375°F.
- 2
Lightly sprinkle the branzino filets with half a teaspoon of salt and allow them to sit at room temperature, uncovered.
- 3
In a medium mixing bowl, blend together white beans, olives, artichoke hearts, two tablespoons of artichoke marinade, cherry tomatoes, lemon zest and juice, olive oil, a quarter teaspoon of salt, and a quarter teaspoon of black pepper.
- 4
Cut four large pieces of parchment paper, each about twice the length of the fish filets.
- 5
Place each filet in the center of a parchment rectangle and generously pile three-quarters of a cup of the bean mixture on top. Fold the parchment securely to ensure no steam escapes, and arrange the parcels in a baking dish.
- 6
Bake in the preheated oven for 30 minutes, or until the fish is fully cooked.
- 7
When ready to serve, carefully open the parchment and garnish each portion with fresh parsley and dill.
Nutrition Information
Notes & Tips
- Variations:
- *Folding the parchment does not have to be pretty, just efficient. Start at one end folding the two pieces together and then follow the seam.