Lemon and Summer Squash Fish Baked in Parchment
A few days ago I got to deliver dinner for our dear friends. It can sometimes be difficult to think of new dishes to deliver. Lasagna, quiche, and soup are my go-to drop-off dinners, as they can easily be reheated and left-overs are still delicious the next day. But it's also nice to deliver super fresh and healthy dinners. Fish baked in parchment, or en papillote, is the perfect solution. Fish and veggies steam together, seasoned with fresh herbs and a little fruity extra virgin olive oil, in a little paper package. You can assemble the bundles whenever you have time (for me that's naptime) and bake them when you're ready for dinner.
Lemon and Summer Squash Fish Baked in Parchment
printer friendly recipe
Serves 4
- 1 yellow squash thinly sliced
- 2 zucchini, thinly sliced
- 2 scallions, quartered crosswise
- 2 tablespoons olive oil
- kosher salt and black pepper
- 4 6-ounce catfish fillets (go with the white fish your fishmonger recommends, or halibut, tilapia, or sole)
- 1 lemon, thinly sliced
- 1/4 cup black olives, such as niçoise
- 8 sprigs fresh thyme
Directions
1. Heat oven to 450º F. In a medium bowl, combine the squash, zucchini, scallions, oil, ½ teaspoon salt, and ¼ teaspoon pepper. 2. Divide the vegetables among 4 12- to 15-inch pieces of parchment. Place the fish over each pile of vegetables and top with the lemon slices, olives, and thyme. 3. Fold the parchment over the fish, then seal each packet by making small overlapping folds along the edges. 4. Place on 2 baking sheets and bake for 20 minutes.
The fish packets can be prepared and refrigerated for up to 1 day.
adapted from Real Simple