Fish in Parchement
Cooking fish for a dinner party can be tricky, but this recipe takes out all of the work and allows for a beautiful presentation. They can be prepared in advance and feature whatever seasonal produce you choose. All you need to serve this with is some fresh bread and cold white wine 💫
Serves 4
Adapted from a Half-Baked Harvest recipe
For the sauce:
1/4 cup of olive oil
2 cloves garlic, minced
Juice of 1 lemon
1 tablespoon chopped fresh dill
1.5 teaspoons smoked paprika
Kosher salt and freshly cracked pepper
4 fish fillet- cod, halibut, or salmon, about 6 oz each
1 small zucchini very thinly sliced (we recommend using a mandolin)
1 lemon thinly sliced
1/4 cup pitted green olives
2 ears of corn, kernels removed
5 ounces crumbled feta
1/4 cup Marcona almonds
Torn fresh basil, for serving
Preheat oven to 400.
Whisk together olive oil, garlic, lemon juice, paprika, dill, and a pinch of salt and pepper in a small bowl.
To make packets: Tear off a large piece of parchment, like 15x17. Fold in half. Cut each piece into a semi-circle.
On one side of the packet, arrange slices of zucchini (overlapping) in an even layer about the size of your piece of fish and season with salt and pepper. Place one piece of fish atop the zucchini and drizzle with the olive oil mixture. Top with 2 lemon slices. Scatter a few olives around the fish. Next, sprinkle about 1-2 tablespoons of corn kernels around and atop the fish.
Repeat with the remaining parchment packets.
Brush the edges of the parchment paper with egg white. Fold the left side of the parchment paper over the right side so that the edges line up, press to seal. Starting at one end, crinkle or fold the edges until you reach the other end, sealing the packets. Place packets on a baking sheet. Transfer to the oven.
Bake for 20 minutes. Remove from oven. Taking a pairing knife, slit open the packet. Sprinkle fish with feta, Marcona almonds and fresh basil! Enjoy!
Make it ahead: Prepare the parchment packages and refrigerate for up to 1 day. Bake before serving.
