Fish and vegetables baked in parchment envelopes is a wonderful way to meld the flavors of Provence, while keeping the fish moist.
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- 4 5-oz 1-inch thick red snapper fillets
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon dried parsley
- 2 teaspoons orange zest
- 3 roma tomatoes, sliced
- 12 black olives
- 2 tablespoons butter
Preparation:
Preheat oven to 375F degrees. Cut 4 12-inch by 12-inch squares of parchment paper and set aside. Season fish with salt, pepper, herbs, and zest, and then place each fillet, topped with evenly divided vegetables and butter, slightly off center near the middle of each parchment square.
Put a baking sheet in the oven to heat. Fold parchment squares in half until edges meet and fold over, starting at a corner and working in one direction, crimping and overlapping edges as you go. Place parchment packets on hot baking sheet and cook in preheated oven for 17-20 minutes. Carefully slide fish onto dinner plate and serve.
Makes 4 servings.
