Winter en Papillote

MEAL TYPE: Entree

DIETARY RESTRICTION: Dairy-Free, Gluten-Free

MAKES 4 SERVINGS

Winter en Papillote

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.

INGREDIENTS

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

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INSTRUCTIONS

Preheat oven to 425F.
Cut each parchment sheet into a large heart by folding in half and cutting the exterior of the half-heart shape, using most of parchment sheet. Place open heart shape on cutting board and brush the right side with olive oil. (Tip: Watch Sadie do this with chef Abby Fammartino here: https://bit.ly/134C44I.)
Divide the fish filets between the 4 sheets of parchment paper. Place the salmon on top of the oiled section of parchment and top with salt and pepper.
Evenly distribute the swiss chard, carrots, and leeks on top of each fish filet.
Add one sprig of rosemary and two or three lemon slices to each packet.
Drizzle each packet with olive oil and another sprinkle of salt and pepper.
Fold each packet into a half-heart shape and use a tight, overlapping rolling technique, folding over the previous fold’s edge to create a seal. This will ensure that steaming will occur. (Tip: Watch Sadie do this with chef Abby Fammartino here: https://bit.ly/134C44I.)
Transfer packets to two baking sheets. Bake 12 to 15 minutes, until packet puffs. (Tip: You can also make these ahead of time. Prepare them in the morning and keep them in the fridge; pull them out 20 to 30 minutes before you want to cook them.)
After they’ve cooked, remove the packets using a metal spatula. Serve directly on plates and allow guests to open their packets at the table. Fancy and easy!

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