What's for Dinner? Fish in Parchment!

After a tough spinning workout this morning, I was feeling good and healthy.  I wanted something that was also light and nutritious for dinner. This fish in parchment recipe is just the ticket.  If you have never cooked in parchment before, you have to try it!  It seems scary, but there is really nothing to it, and everything comes out super moist and delicious.  The first time I encountered this cooking method was when I was working for Whole Foods and we did a photo shoot for a similar recipe (developed by my pal, Cindy).  I was in love ever since!  This recipe is for fish, but I have done chicken and it is awesome as well (you would just need to cook it for longer than the fish).  The key is to cut the veggies very thin, so they cook in the same amount of time that the fish does. And feel free to add in any veggies you like...there are so many ways you can do it.  I hope you like it as much as I do!  Enjoy!

Fish in Parchment
Serves 2

½ large or one small zucchini, julienned in fine strips

1 small carrot, julienned (or a small handful of the pre-shredded carrots!)

1 small fennel bulb (white bulb only), very thinly sliced (remove the tough core from center)

1 small leek, white part only, thinly sliced

1 small onion, halved, then thinly sliced

2 cloves garlic, minced

1 TBSP extra virgin olive oil

Salt and pepper to taste

Juice of ½ lemon

2 (6-ounce) snapper, grouper, kingclip or salmon fillets

2 TBSP pesto

Parchment paper

Preheat oven to 425°F. Combine zucchini, carrots, fennel, leeks, onion, garlic, olive oil and salt and pepper into a large bowl and toss well.

 Lay an 18-inch piece of parchment paper on a work surface. Fold in half (like a book). While folded, cut through both paper layers to form a heart shape (make this as large as possible). Open the paper and place ½ of the veggie mix on half of the heart, as close to the fold as you can. Top with fish, 1 TBSP pesto and a squeeze of lemon.  Fold the second side of the heart over the fish and veggies so it is closed.  Beginning at the rounded top of the heart, roll up and keep folding over the edge of the paper toward the fish, working your way around the side of the half heart. When you get to the heart's tip, firmly twist and tuck the end underneath the package (make sure it is sealed tight, so the steam from cooking will not escape). Repeat with second fillet and remaining vegetables.

Put both packets on a sheet pan and bake until paper is puffy and starting to brown, 18 to 20 minutes. Remove to serving plates and cut open (be careful, the steam will come pouring out). 

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