Ingredients
- 1/2 red onion, julienned
- 1 zucchini, julienned
- 1 large carrot, julienned
- 1 clove garlic, minced
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 (4-ounce) sole fillets, hake, flounder or other white fish
- 1 lemon, thinly sliced, seeds removed
- 8 sprigs fresh thyme
- 4 pats butter
- 1/4 cup white wine
Directions
Preheat oven to 375 degrees F.
In a bowl, mix together the onion, zucchini, carrot and garlic. Adds the oil, season with salt and pepper, to taste, and toss to combine. Put each fish fillet in a large square of parchment paper and season with salt and pepper, to taste. Arrange the vegetables on top, dividing evenly. Top the vegetables with 2 lemon slices, 2 sprigs thyme, a pat of butter and 1 tablespoon white wine, layering in order. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape. Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12 minutes, depending on the thickness of the fish. To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don't leave the juices behind.
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By binkbink
tennessee
on February 02, 2012
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Very good. I used catfish filets, I put 2 in each "Packet" and used sherry cooking wine instead of white wine. I also put blackened seasoning on the fish instead of salt & pepper, didn't have red onion so I used yellow but this recipe was still good! My 13 yr old even enjoyed it.
By cfknight777-mem...
Cicero`, IL
on January 13, 2012
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This was so delicious! Perfect combination of flavors makes a very tasty sauce. I can see offering this to anyone who turns their nose up on fish. A word of caution, I stepped away for a few moments after I put the veggies together and the salt pulled the liquid out of them and they appeared a little soggy. Next time I will be faster with the assembly! Increased the cooking time to 18 minutes with good results. I used the stapler trick, good tip, thanks.
By wendy_jamfranus...
New Rochelle, NY
on October 24, 2011
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Sliced the veggies in the slicer vs. julienned. They were thinly sliced and cooked perfectly. The timing on cooking fish was great (have a convection oven. My husband usually does not like fish, and he loved it... when we opened up our packages the smell of the butter, white wine and the fresh thyme rose up in a puff of steam. It looked, smelled and tasted great. Even my 15 and 11 year old loved the fish. Oh, and I took a stapler to keep the packages sealed couldn't get it the other way. It worked!
Read all 88 reviews