Mediterranean Fish en Papillote

About This Recipe

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

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)

Instructions

1. Preheat the oven to 375F.
2. Season the branzino filets with 1/2 teaspoon salt & bring to room temperature, uncovered.
3. 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.
4. Cut parchment into 4 large rectangles, about double the length of the fish.
5. 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.
6. Bake 30 minutes, until the fish is cooked through.
7. To serve, unfold the parchment and top each with parsley and dill.