Name: Fish in Parchment with Herb Sauce
Yield: 4 servings
Ingredients: 1 cup soft green herbs (, finely chopped (see Tip)); Kosher salt; ¾ cup olive oil; 4 6- to 8-ounce boneless fish fillets ( (such as flounder, salmon, sole, or arctic char)); Freshly ground black pepper; Zest and juice of 1 lemon; Pitted olives (, optional); Sangiovese

Fish in Parchment with Herb Sauce

By Kristy Mucci

Servings

4servings

Servings

4servings

Ingredients

1cup soft green herbs, finely chopped (see Tip)
Kosher salt
¾cup olive oil
46- to 8-ounce boneless fish fillets (such as flounder, salmon, sole, or arctic char)
Freshly ground black pepper
Zest and juice of 1 lemon
Pitted olives, optional

WINE PAIRING

Sangiovese

Instructions

Preheat the oven to 400ºF.
Mix the herbs, ½ teaspoon salt, and the olive oil in a bowl and set aside so the flavors can develop.
Cut four 20-inch-long sheets of parchment paper and fold each in half. Unfold the first parchment sheet. Place a fish fillet about 1 inch to the right of the fold and season with salt and pepper. Sprinkle the fillet with 1 teaspoon of the lemon zest and 1½ teaspoons of the lemon juice. Top with 2 tablespoons of the herb sauce and some olives (if using).
Fold the parchment paper loosely over the fish and make ¼-inch folds around the edges to create a half-moon shape. Be sure to press and crimp the perimeter while folding to seal the packets well. Repeat with the remaining fish fillets.
Place the sealed packets on a baking sheet and bake for 10 to 15 minutes, depending on the thickness of the fish. The packets will be slightly browned and puffed up. To serve, place each packet on a plate and make sure each guest has a sharp knife to cut his or her packet open.

Recipe Notes

Tip: Kristy says any combination of fresh parsley, dill, fennel fronds, cilantro, chives, tarragon, chervil, marjoram, thyme, and basil works for this recipe. Use the leaves and thin, tender stems, discarding any thick stems.