Simple Fish En Papillote

Servings

Serving size

1 pouch with fish and vegetables

COOKING TIME

45 minutes

Ingredients

24 ounces Fresh whitefish (6 4-ounce filets)(halibut, rockfish, salmon or shrimp may be used)

1/2 tsp. Salt

1 to taste Black pepper

3 15 ounce can Canned no salt added white beans (drained and rinsed)

3 large Yellow bell peppers (julienned)

3 cups Grape or cherry tomatoes (sliced in half lengthwise)

6 Tbsp., drained Capers

6 Tbsp White wine

6 Tbsp. Olive oil

6 medium Green onions (sliced thinly on the bias)

6 tsp. Fresh thyme

Instructions

Gather all ingredients and equipment and preheat the oven to 350°F (180°C).

Divide fish into 6 4-ounce pieces. Season with salt and pepper.

Fold six pieces of foil or parchment paper in half so they are almost a square (15 inches x 12 inches). Starting at one end of the folded edge, cut into a half heart shape so when opened you have a heart shaped piece of foil or parchment.

To assemble the pouches, divide beans, bell peppers, and cherry tomatoes evenly between the foil or parchment, placing on one side of the heart. Top with one 4-ounce filet of fish.

Add 2 Tbsp of capers, wine wine, olive oil, green onion, and 1 tsp. thyme evenly on top of the fish.

Fold the other side of the heart over the top of the fish pouch. Seal the pouch of the foil or parchment paper, starting at the point of heart and working around the base by folding and crimping the edges inward until all edges are tightly sealed.

Arrange the packaged fish on a baking tray and place in the oven. Cook until the fish is fully cooked through (flaky and reaches an internal temperature of 145F), about 12-15 minutes.

Remove pouches from pan and serve by carefully opening each parchment package and transferring contents to a plate.