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Recipes Fresh Fish en Papillote
4 servings
45 minutes total (Active 15 minutes)
Ingredients
  • ½ cup Plugra Extra Creamy Unsalted Butter
  • 1 tablespoon fresh Italian parsley
  • 1 small shallot
  • 0.25 oz fresh chives, divided
  • 2 lemons, for juice/wedges
  • 1 teaspoon garlic stir-in paste
  • 1 tablespoon dry vermouth
  • 1 teaspoon kosher salt, divided
  • 6 oz snow peas
  • 1 large carrot
  • 1 medium red bell pepper
  • 0.25 oz fresh mint
  • 2 tablespoons California Olive Ranch Extra Virgin Olive Oil
  • ½ teaspoon pepper
  • 4 (6 oz) fillets fresh fish (such as cod, snapper, or tilapia; about 1 ½ lb)
  • 1 teaspoon McCormick Gourmet Italian Bruschetta Seasoning Mix
  • Parchment paper
Steps
  1. Set butter out to soften. Chop parsley and shallot (2 tablespoons) finely; slice chives thinly (2 tablespoons). Juice 1 lemon (2 tablespoons). Combine in small bowl: butter, parsley, shallots, 1 ½ tablespoons chives, garlic paste, vermouth, ½ teaspoon salt, and 1 tablespoon lemon juice until well blended; set aside.
  2. Preheat oven to 450°F. Slice snow peas into long, thin strips, discarding strings. Peel carrot, cut into thirds crosswise, cut each third lengthwise into thin planks, and slice each plank thinly. Cut bell pepper into long, thin strips. Slice mint leaves thinly (2 tablespoons).
  3. Place in large bowl: snow peas, carrots, bell peppers, and mint. Drizzle with oil and toss to coat well. Season with pepper and remaining ½ teaspoon salt; set aside.
  4. Season fish with bruschetta seasoning (wash hands). Cut parchment paper into 4 (15- x 20-inch) sheets. Fold each sheet in half, then cut into half-heart shapes; unfold into heart shapes, then arrange on clean work surface. Divide vegetable mixture among centers of parchment hearts. Arrange 1 fillet on top of each pile of vegetables; top fillets with 2 tablespoons butter mixture each.
  5. Fold parchment over fish; start at top edge and fold every 2 inches, creasing tightly. Continue working around open edges of parchment, overlapping folded sections slightly. Finish with double fold at end of packet and twist end into tail. Make sure folds are creased tightly so they don’t open. Repeat with remaining parchment packets.
  6. Arrange packets on prepared baking sheet and bake 18–22 minutes until centers of fillets flake easily and are 145°F. Slice remaining 1 lemon into wedges. Snip an “X” in top of each parchment packet and open carefully. Sprinkle with remaining ½ tablespoon chives and serve immediately, with lemon wedges on the side.
Note: Always check fish for bones.

Amount per ¼ recipe serving: Calories 420, Total Fat 31g, Sat Fat 16g, <em>Trans Fat</em> 1g, Chol 130mg, Sodium 1030mg, Total Carb 11g, Fiber 3g, Total Sugar 5g, Protein 24g, Vitamin D 6%, Calc 4%, Iron 10%, Potassium 15%