Parchment Roasted Fish with Herbs Capers and Fennel
Serves 6 as a side dish or 4 as a main course.
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2 ¼ pounds boneless, skinless red mullet, sea bass or other white fish fillets
1/2 cup pitted green olives, chopped
1/4 cup capers, chopped
2 green onions, white and green, thinly sliced
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh dill
2 teaspoons chopped fresh oregano
2 garlic cloves, minced
1 teaspoon grated lemon zest
¼ cup extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
2 medium-size bulbs fennel, cut into paper-thin slices
6 thin lemon slices
Lemon wedges as a garnish
Preheat an oven to 425F.
Cut 6 pieces of parchment paper into a heart shape, about 20-inches across at the widest part of the heart and 13-inches from top to bottom. Fold in half to resemble a half heart. Open the parchment heart and brush liberally with olive oil.
Working with one parchment heart at a time, place 1/6th of the fennel on half of the parchment heart leaving a 1 1/2-inch border around the edge. Season the fennel with salt and pepper. Place 2 pieces of fish and some of the herb mixture onto the fish. Place a lemon slice on the fish. Repeat with the remaining parchment and fish.
To seal each parcel, fold the heart in half and begin by folding and creasing the edges to enclose the fish, herbs and fennel. Continue folding the paper down over itself until the parcel is completely enclosed.
Place the parchment parcels onto 2 baking sheets and into the oven until well puffed, about 18 to 20 minutes. To serve, place one parchment parcel on each plate and snip with scissors or tear open and place on a serving plate. Serve with lemon wedges.