Fish and Vegetable En Papillote
Makes 4 servings
4 pieces parchment paper, each 12-inches long (or 4 parchment paper bags)
1 large lemon, ends removed and cut into 8 thin slices
8 sprigs thyme
4 fillets (about 6 ounces each) bronzino, orange roughy, flounder, snapper, sole, cod or your favorite flaky fish (about 1 ½ pounds fish)
Salt and pepper to taste
4 tablespoons butter, divided
4 garlic cloves, thinly sliced
1 medium shallot, minced (about ¼ cup)
1 medium yellow squash, halved lengthwise and thinly sliced (about 2 cups)
16 asparagus spears, thick ends removed and cut into 1.5-inch pieces (about 1 cup)
1 (10-ounce) bunch broccolini, thick stems removed (about 4 cups)
1 medium orange bell pepper, sliced and cut into 1-inch strips (about 1 ½ cups)
1 package (10 ounces) grape tomatoes, halved
More salt and pepper
Preheat oven to 425 degrees.
Fold 4 sheets of parchment paper in half. On one half, build each packet in this order: 2 sliced lemon, 2 sprigs thyme, fish fillet, one tablespoon butter (cut up and evenly distributed on fish), garlic and shallot. Season with salt and pepper. Top with ¼ each of the vegetables. Season with salt and pepper again.
To close the parchment, fold the second side of the paper over the layered food, fold the bottom edge over the top, and work your way edge over edge, folding and twisting, until the bag is sealed. Place all parchment packets on a baking sheet. Bake until the paper is puffed up and golden brown, for about 20 minutes. Let sit at room temperature for 5 minutes.
To serve, unfasten bag and fold back the paper. Serve over rice, couscous or quinoa.