Ingredients
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4 6-ounce white fish filets (cod or pollock or halibut)
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about 1/4 cup olive oil
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2 lemons (1 sliced very thinly into rounds, the other for juicing)
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4 garlic cloves minced
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2 tablespoons chopped fresh chives for serving
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2 large yellow onion thinly sliced
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12 olives, lightly smooshed
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12 capers, light smooshed
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8 fresh basil leaves
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options
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12 fresh cherry tomatoes
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garnish: fresh basil
Directions
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1
Done
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Place a rack in the center of your oven and preheat the oven to 425° F. |
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2
Done
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Cut 4 squares of parchment that are at least 12 inches on each side. Lay the sheet flat on a work surface. |
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3
Done
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Place equal parts of onions in the center of a sheet, leaving space at the top and bottom. |
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4
Done
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On top of the onions, place 1 fish filet so that it runs vertically top to bottom. |
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5
Done
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Lightly sprinkle the fish with salt, pepper, garlic, chives, a few very thin slices of lemons and olive oil. Top with equal amounts of the tomatoes. |
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6
Done
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Lift the right and left sides of the paper up and towards the center, directly above the fish. Touch the two sides together and tightly roll them, folding as you go, until you reach the fish. |
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7
Done
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Now, roll and crimp the top and bottom ends, rolling them towards the counter, away from the center of the fish. When you reach the end, tuck the end underneath the fish. |
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8
Done
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Place the packet on a rimmed baking sheet, using the weight of the fish to hold the ends in place (you don't want the packet to come unsealed as it bakes because you're really steaming it in the paper). Repeat with remaining three packets. |
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9
Done
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Place in the oven and bake for 12 to 15 minutes, until the fish is fully cooked through and flakes easily with a fork. Serve warm with a squeeze of lemon juice and basil leaves as desired. |
