Healthy fish and vegetables cooked in individual paper packets are perfect for last-minute meals. Quick enough for weeknights and impressive enough for guests.
2 fish fillets, about 1/2 pound each ( I used sole)
1 – 2 T olive oil or butter
2 large handfuls of fresh vegetables (I used fennel and shiitake mushrooms)
A few sprigs of herbs
6 slices of citrus (I used lemons) plus more for serving
Instructions
Heat the oven to 400 degrees. Heat a skillet on a medium high flame. Saute the vegetables briefly in butter or olive oil. They will continue to cook in the oven, so do not over cook. Alternatively, if you slice the vegetables very thinly, you can skip the saute step.
Pat fish dry and season with salt and pepper. Put two squares of parchment paper or foil, or two parchment paper bags on a baking sheet. Lay fish on the parchment on foil. Top with vegetables, herbs and a drizzle of olive oil or a pat of butter. You can add a tiny pour of wine, broth or cream. No more than a tablespoon or less if you are using paper. Foil is more forgiving of a little extra liquid.
Place a couple of citrus slices on top of the vegetables. Seal by folding edges over tightly several times. Place on a baking sheet and put in the oven for 10 minutes. If fillet is thick, it will take a little more time. Serve with a slice of citrus.