White Fish & Herbs in Parchment

by Country Spoon

As the days get warmer, there is nothing like a refreshing light dinner with little clean up. White fish steamed in parchment paper with freshly picked herbs pairs perfectly with a chilled glass of Finger Lakes Riesling from our friends at Heart & Hands Wine Company.

White Fish & Herbs in Parchment:

Serves two, but can be double or tripled

2 white fish fillets

2 sheets of parchment baking paper

4 T. freshly squeezed lemon juice

2 lemon slices

4 T. chopped chives

2 T. chopped parsley

2 sprigs of thyme

2 T. butter

coarse sea salt

freshly cracked black pepper

Preheat oven to 400. Season fish fillets with salt and pepper on both sides. You can use any type of white fish for this – I used tilapia. Place sheets of parchment paper on a baking sheet and add a filet of fish to each. Top each fish with 2 T. lemon juice, 2 T. chopped chives, 1 T. chopped parsley, 1 sprig of thyme leaves, 1 T. butter and 1 lemon slice. Bring the ends of the parchment paper together over the fish and fold to seal. Tie with a strand of cooking twine. Bake for 20 minutes. Remove fish from parchment and serve immediately with remaining broth.

For an easy side – toss extra chopped herbs with baby potatoes and roast with good olive oil, salt and pepper.

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