Provencal Fish en Pappillote
Updated Oct 20, 2022, Published May 07, 2013
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Ingredients
- 1 large fennel bulb
- 4 (4- to 6- ounce) filets cod, haddock, or other firm white fish, about ¾ inch thick
- Kosher or fine sea salt, to taste
- Freshly ground black pepper, to taste
- 2 medium tomatoes, seeded and chopped
- ¼ cup pitted kalamata olives, chopped
- 1 lemon
Directions
- Preheat the oven to 400ºF. Fold four 15×30-inch pieces of parchment paper in half (making a square). Cut into a half heart shape (like when making paper Valentines) and open.
- Slice the fennel thinly, reserving some of the fronds. Lay a quarter of the fennel on one half (close to the center line) of each piece of parchment. Pat the fish filets dry with a paper towel and sprinkle lightly with some salt and pepper on both sides. Lay on top of the fennel. Top the fish with the chopped tomatoes and olives and some more salt and pepper. Finely grate some of the lemon zest on top, squeeze on some lemon juice, and top with a few sprigs of the fennel fronds.
- Fold the other half of the parchment over the ingredients. Make small overlapping folds to seal the edges, starting at the top of the heart. When you have about two inches of parchment left, twist the remaining paper twice to seal. Place the packets on a baking sheet and bake for 15 minutes.
- Serve the fish in the parchment on a dinner plate and let each diner cut open the packet – the immediate release of fragrant steam is part of the experience.
Servings
Serves 4
