Fish en Papillote
This dish combines so many of my favorite things: wild fish, crisp veggies, fresh herbs, and most importantly….almost NO dishes to wash!!! I used Wild Alaskan Cod, but really any fish would be great. Feel free to use Halibut, Sole, Salmon, or whatever fish you like; just check to make sure it is sustainable and caught responsibly. Keep the fish fairly thin so it will cook evenly; 1/2-inch is pretty good. Then, simply place the fish and the vegetable/herb mix onto parchment paper, fold it up, (here is a how to) and stick it in the oven! Easy peasy!!
Eco Tip: Overfishing is killing off entire species of fish and destroying the ecosystem. Choosing sustainable and wild fish is very important. Here is a link to the Monterey Bay Aquarium Seafood Guide so you can see what fish is best to buy for your region. I steer clear of farmed fish mainly because of how they are fed. The fish feed is often loaded with GMO soy and when tested, farmed fish test high for lead and other toxins and lower in healthy omega 3's.
Here is another article to learn a little more about farmed fishing, wild fishing, and sustainable food. It takes more effort, and often times more money, but when it comes to your food it is so important to ask: where is this from, how was it raised/grown, what did it eat, and what are its long term effects?
4 4-5 oz fish filets
1 large zucchini julienned (I cup)
3 carrots julienned (1 cup)
1 organic red bell pepper julienned (1 cup)-be sure to choose organic bell peppers since they are on the dirty dozen list
1 organic orange bell pepper
1 small red onion julienned (1/2 cup)
2 cloves of garlic minced
4 tablespoons chopped chives
4 sprigs of thyme
4 tablespoons of olive oil
Salt and pepper
1 medium thinly sliced lemon
Combine julienned vegetables, onion, garlic, chives, olive oil, and a teaspoon of salt and pepper in a bowl. Season the fish filets with salt and pepper and place them on the parchment paper.
Pile a couple of big spoonful’s of the vegetable mixture on top of the fish along with one sprig of thyme and 2-3 slices of lemon. Wrap the parchment around the fish tightly so it won’t leak and place on a sheet pan and put in a 400 degree oven for 11 minutes.
You can tear into the pouches or unfold them, sprinkle some freshly chopped chives on top and enjoy immediately. I’ll be honest, I saved myself a dish to wash and just ate mine out of the parchment paper! So healthy and so easy!