This grilled fish in parchment recipe is a Nourish Evolution classic. Flaky white fish, like sustainable barramundi or catfish, are tough to grill, but that doesn't mean they need to be left out of the summer repertoire. Just wrap them up in parchment (a classic French technique called “en papillote”) with a handful of summer veggies, and you've got yourself a whole meal on the grill. Not inclined to fire up the grill? You also can cook the fish in the oven at 450°F for 10-15 minutes.
Ingredients
- 1/2 pound red new potatoes, very thinly sliced
- 2 tablespoons extra virgin olive oil, divided
- sea salt and freshly ground black pepper, to taste
- 4 4-ounce white fish fillets (such as barramundi or catfish)
- 2 cups cherry tomatoes, stemmed
- 1 cup corn kernels, cut off cob (about 2 medium ears)
- 1/4 cup green onions, sliced
- 3 cloves garlic, minced
- 2 tablespoons fresh basil, chiffonade
- 1/4 cup dry white wine
Instructions
- Preheat grill to medium heat.
- Cut four 14-x-14-inch squares of parchment paper. Fold each in half, and cut it into a wide heart shape. Then unfold and lay flat.
- In a medium bowl, mix together potatoes with 1 tablespoon oil and a pinch of salt and pepper. Arrange a quarter of the potatoes on half of each of the parchment paper hearts, leaving a 1-inch border around the edge. Place a piece of fish on top of each. In the same bowl, combine the tomatoes, corn, green onions, garlic, basil, remaining 1 tablespoon oil, and salt and pepper.
- Divide tomato and corn mixture evenly over fish, and drizzle a tablespoon of wine over each. Then fold over the empty half, and crimp the edges. Beginning at the top of the heart, roll the edges up and tightly over onto themselves, and twist the end so that the packet is securely sealed. Lay finished packets on a rimless cutting board, a pizza peel or on the back of a cookie sheet.
- Using a wide spatula, carefully transfer sealed packets onto the grill, and cook for 10 minutes. (They should be puffed and golden brown.) Use the spatula to transfer the packets to individual plates. Let rest for 5 minutes, then slice open packets (or have diners do it themselves), and serve.
Servings: 4
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