Looking for a light, healthy and delicious spin on baked fish? I got you covered! I ran across Fish Veracruz en Papillote in an issue of Cuisine at Home. The vividness of the bright red tomatoes and red jalapeno’s (which I’ve never seen before!) in the picture caught my eye.
Cooking en papillote basically means cooking in paper. The fish, baked in a parchment paper packet, comes out moist and tender. And let’s not forget, delicious! This simple to prepare, guilt-free dish left me pleasantly satisfied. 🙂 It paired well with Garlic Bread and Avocado Butter.
Fish Veracruz en Papillote
(makes 2 servings)
1 cup seeded and diced Roma tomatoes
1/2 cup sliced white onion
1/3 cup chopped pimento-stuffed olives
1 tablespoon capers
1 tablespoon fresh lemon juice
1 teaspoon minced garlic
2 white fish fillets (6-7 oz each), such as halibut, skim removed –> I used Mahi Mahi
1 red or green jalapeno, sliced
1 small lemon, thinly sliced
Preheat oven to 400 degrees F. Fold two pieces of parchment paper (18- to 24-inches wide) in half. Brush inside of paper with olive oil.
Combine tomatoes, onion, olives, capers, lemon juice and garlic in a bowl. Divide tomato mixture between each paper, oil side up, near the fold; top with fillets, then jalapeno and lemon slices.
Fold wide ends of paper together in the center to create a sealed packet. Tie packets with kitchen string and tuck ends underneath to secure. Transfer packets to a baking sheet and bake 20 minutes.