Mediterranean Fish en Papillote

Name: Mediterranean Fish en Papillote
Total time: 45 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 4 6 -ounce boneless skinless white fish filets (such as branzino, bass, flounder, etc.); 3/4 teaspoon kosher salt and black pepper (divided); 1½ cups canned white beans (drained and rinsed); ½ cup castelvetrano olives (crushed); ½ cup marinated artichoke hearts (quartered, marinating liquid reserved); ½ cup cherry tomatoes (or grape tomatoes, halved); 1 lemon (zest and juice of); 2 teaspoons extra virgin olive oil; 2 tablespoons fresh parsley (chopped); 2 tablespoons fresh dill (chopped); 4 large pieces parchment paper (double the length of the fish)

Mediterranean baked Fish en Papillote topped with a beans, Castelvetrano olives, artichoke hearts, cherry tomatoes, and fresh herbs.

⏱️ 45 min 🔪 Prep: 15 min 🔥 Cook: 30 min 📊 Medium 👁️ 4 views

👨‍🍳 Start Cooking

Foto: Skinnytaste

Ingredients

4 servings

4 6 -ounce boneless skinless white fish filets (such as branzino, bass, flounder, etc.)
3/4 teaspoon kosher salt and black pepper (divided)
1½ cups canned white beans (drained and rinsed)
½ cup castelvetrano olives (crushed)
½ cup marinated artichoke hearts (quartered, marinating liquid reserved)
½ cup cherry tomatoes (or grape tomatoes, halved)
1 lemon (zest and juice of)
2 teaspoons extra virgin olive oil
2 tablespoons fresh parsley (chopped)
2 tablespoons fresh dill (chopped)
4 large pieces parchment paper (double the length of the fish)

Steps

Preheat the oven to 375F.
Season the branzino filets with 1/2 teaspoon salt & bring to room temperature, uncovered.
In a medium bowl, combine white beans, olives, artichoke hearts, 2 tablespoons artichoke marinade, cherry tomatoes, lemon zest & juice, olive oil, 1/4 teaspoon salt & 1/4 teaspoon black pepper.
Cut parchment into 4 large rectangles, about double the length of the fish.
Center each filet in the parchment and top with a heaping 3/4 cup of the bean salad. Tightly fold the parchment closed so no steam comes out*, place the parcels into a baking dish.
Bake 30 minutes, until the fish is cooked through.
To serve, unfold the parchment and top each with parsley and dill.