05 | August | 2011 | Totsy's Official Blog

Thanks to my friend and colleague, Lisa Schweitzer, today’s recipe is amazing and one of my new faves! I told her my rules: fast, easy, healthy, and can work for the entire family no matter their age.

She paused, and then she said, “I have just the thing…Fish en Papillote!” I followed that with a long pause and then a “Whuuuut?” in my best Mississippi accent.

Lisa assured me, it’s just seasoned fish in parchment paper envelopes with sliced veggies on top- the little parchment envelopes steam all the ingredients together to make a super delicious meal that meets all my Dine with Diana requirements.

TIP: Lisa says parchment paper is in the grocery right by the plastic and foil wrap and that we should all invest in some! Since she’s a graduate of the French Culinary Institute, I’m going to take her advice on that one!

So, without further adieu, here’s how you can make your entire family a delicious fish and veggies dish that I promise they will all actually eat- AND- besides slicing up a few veggies, this meal takes mere minutes!

Parchment Paper Fish and Veggies

Serves 4

Ingredients:

• 1/2 red onion, julienned

• 1 zucchini or other squash julienned

• 1 large carrot, julienned

• 1 clove garlic, minced

• TIP- Almost any veggie that can be thinly sliced is up for grabs here. I even like to halve grape tomatoes with this dish or some colorful bell peppers!)

• 1 tablespoon extra-virgin olive oil

• Kosher or coarse sea salt and freshly ground black pepper

• 4 (4-ounce) sole fillets, hake, flounder, tilapia, catfish (your fave white fish will do)

• 1 lemon, thinly sliced, seeds removed

• Fresh thyme or rosemary if you have it handy

• 1/4 cup white wine

• 4 squares of brown parchment paper large enough to hold one fish fillet and veggies once folded into an envelope

Directions:

Preheat oven to 375 degrees F.
In a bowl, mix together your thinly sliced veggies. Add the oil, season with salt and pepper, to taste, and toss to combine.
Put each fish fillet in a large square of parchment paper and season with salt and pepper, to taste.
Arrange the vegetables on top, dividing evenly.
Top the vegetables with 2 lemon slices, 2 sprigs thyme or rosemary (optional) and 1 tablespoon white wine
TIP: Don’t forget the wine- it really pulls the flavors together and is what makes this dish so impressive tasting
Fold the parchment paper around the edges tightly- folding sections of about 1/4-inches of paper at a time to create a half moon shape.
Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape.
Arrange the packets on a baking sheet.
Bake until the fish is cooked through, about 12 minutes, depending on the thickness of the fish.
To serve, cut open the packets and serve directly in the parchment on a plate. It looks fancy to adults who will think you slaved for hours, but adds some fun and excitement for kids who get bored with everyday placement of food on their plates!