What a wonderful way to bake fish, the parchment paper keeps the juices all close to the fish making it so tender! I will try this again. I couldn’t find fennel bulb so I added cabbage and it turned out so tender!
Fish and Vegetables in Parchment
Author: Dr. Mark Hyman
Recipe type: Entree
- 1½ pounds fresh fish filet (best is haddock or cod)
- pinch of sea salt and freshly ground pepper
- 1 small fennel bulb, sliced into julienne strips
- 1 small leek, sliced into julienne strips
- 1 small carrot, sliced into julienne strips
- 4 stalks broccolini, sliced lengthwise
- 4 garlic cloves, crushed
- 1½ tablespoons extra virgin olive oil
- 4 slices of lemon
- ½ teaspoon fennel seeds, crushed
- 2 tablespoons white wine
- chopped fresh parsley for garnish
- Preheat oven to 450 degrees F. Cut parchment baking paper into eight pieces approximately twice the size of each piece of fish. Stack two pieces of parchment on top of an equal-size piece of aluminum foil.
- Cut the fish into four pieces and season with salt and pepper to taste. On each parchment/aluminum stack, arrange one-quarter of the vegetables and garlic, then place on piece of the fish on top and drizzle some of the olive oil. Lay a slice of lemon on each piece of fish and sprinkle on a little of the fennel seed. Splash with white wine.
- Fold the parchment and foil to enclose the fish and crimp the edges neatly to seal completely. Place the packets on a large baking sheet and bake for 20 minutes, until the parchment is puffed. Cut open the packets and garnish with parsley. Parchments can be placed directly on individual plates for service or the fish and vegetables can be gently removed and placed on a serving platter.