This classic French recipe couldn’t be simpler to prepare. Just wrap fish, veggies and herbs in parchment paper and bake. If you don’t eat fish, no problem! Just use 1 can of chickpeas and add extra veggies. Extra credit: lay out the ingredients buffet-style and invite a few friends over for a healthy DIY dinner!
Recipe courtesy of Chef Abby Fammartino, owner/chef at Abby’s Table, in Portland, OR.
4 sheets parchment paper, cut into approximately 12x12-inch sheets
2 Tbs. extra-virgin olive oil
4 6-oz. pieces of salmon or wild cod, pin bones removed
Salt and pepper, to taste
1 leek, white part only, finely chopped
1 carrot, sliced into 3-inch by ¼-inch pieces
1/2 bunch swiss chard, de-stemmed and thinly sliced
4 sprigs fresh rosemary
1/2 lemon, thinly sliced