En Papillote White Fish

Servings

Serving size

1 pouch

COOKING TIME

45 minutes

This recipe may be multiplied. Once cooked, leftover pouch contents should be transferred to a container and refrigerated. They will keep for 3-4 days.

Ingredients

3 clove Garlic, raw (minced)

3 Tbsp. Fresh parsley (finely chopped)

1 Tbsp. Lemon zest (minced)

1 Tbsp. Lemon juice

5 Tbsp. Unsalted butter

1 Tbsp. Olive oil

1 15 ounce can Canned no salt added white beans (drained and rinsed)

4 quart Water

1 pound Red potatoes

3 quart Ice water

6 cup Fresh spinach (or kale or Swiss chard)(chopped)

24 ounces Fresh whitefish (drum, halibut, or snapper)(6 4-ounce filets, skinless)

1/4 tsp. Salt

1 to taste Black pepper

6 Tbsp White wine

Instructions

Combine the garlic, parsley, lemon zest and juice, salt, butter, and olive oil in a bowl or food processor and mix together thoroughly. Place in the refrigerator until needed.

Preheat the oven to 350F.

Cut potatoes into half inch rounds. To blanch potatoes, place in a medium sized pot of water and bring to a boil. Remove from heat and strain when potatoes are cooked halfway through (5-8 minutes). Place potatoes in an ice bath to halt the cooking process.

Season the fish with the salt and pepper. Set aside in the refrigerator.

To assemble the pouches, divide beans and potatoes between 6 large, square pieces of parchment paper. Top with 1 cup of greens and one 4-ounce filet of fish.

Sprinkle the contents of each pouch with 1 tablespoon of wine.

Place 1 1/2 teaspoons of compound butter on top of each fish filet.

Fold the parchment paper around the edges tightly in 1/4 inch folds to create a half moon shape. Make sure that all edges are tightly sealed to avoid steam escaping.

Arrange the packaged fish on a sheet tray and place in the oven. Cook until the fish is fully cooked through (white and flaky), about 12-15 minutes.

Remove the sheet pan once finished and serve by carefully opening each parchment package and transferring contents to a plate.