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Recipe Card
ingredients
- 1 pound white fish (halibut or cod), cut into 4 filets
- 1 can (14.5oz) Muir Glen Diced Tomatoes with No Salt, drained
- 1/4 cup pitted kalamata olives, halved
- 2 tablespoons capers
- 2 garlic cloves, minced
- 1 shallot, thinly sliced
- 1 lemon, zested and juiced
- 1/4 cup dry white wine
- 2 cups fresh spinach
- 1 zucchini, cut into ⅛” slices, about 30 sliced total
- 2 tablespoon salted butter
- 3 tablespoon extra virgin olive oil, divided
- Sea Salt, to taste.
- Cracked Black Pepper, to taste.
- Fresh dill or parsley, for garnish ⠀
Method
Step 1
Preheat oven to 425 degrees F.
Step 2
Combine diced tomatoes, kalamata olives, capers, minced garlic, shallot, lemon zest and juice and 2 tablespoons extra virgin olive in a bowl. Season with salt and pepper. Stir to combine.
Step 3
Pat fish filets dry with a paper towel. Drizzle ~1 teaspoon olive oil on each and season with salt and cracked black pepper.
Step 4
Cut parchment paper into 4-12” x 16” rectangles and fold them in half. Near the crease, layer spinach and 6-8 zucchini slices and season with olive oil, salt and pepper.
Step 5
Top with fish filet and spoon about ¼ cup of the tomato mixture over the top. Add about 1 tablespoon of white wine over the fish and top with a slice of butter and a few sprigs of fresh herbs. Repeat with remaining 3 fish filets.
Step 6
Working from one side to the other, fold the parchment paper over itself towards the opposite side, either rolling or creasing the paper as you go to create a tight seal. When you get to the opposite side, twist the end up and tuck it underneath.
Step 7
Place on a baking sheet and bake for 15 minutes. Use kitchen shears or a knife to cut through the top of the packet, allowing the steam to release. Serve immediately directly out of the packet.