STEAMED WHITE FISH EN PAPILLOTE

PREP: 20 MINUTES | COOK: 18 MINUTES | MAKES: 4 SERVINGS

½ cup thinly sliced red onion

1 medium zucchini, cut into matchsticks

1 carrot, cut into matchsticks

1 teaspoon olive oil

1 teaspoon minced fresh garlic

4 (6-ounce) halibut fillets, or other white fish

Sea salt and black pepper, to taste

1 lemon, halved and thinly sliced into half-moons

8 sprigs fresh thyme

¼ cup dry white wine

1.Preheat the oven to 375 degrees F.

2.In a large bowl, toss together the onion, zucchini, and carrot with the olive oil and garlic.

3.Cut four 16 × 12-inch pieces of parchment paper and fold each in half. Open the parchment paper and arrange each fish fillet in the center of the top half of each parchment. Generously season with salt and pepper. Top each fillet with one-quarter of the veggies, 2 slices of lemon, 2 sprigs of thyme, and 1 tablespoon of the wine.

4.Fold the bottom half of the parchment paper over the fish. Start folding and crimping the parchment paper ends together from one end all the way around the fish to the other end, creating a sealed envelope. Fold the end under the fish. The fish and veggies should be fully encased, with no breaks in the parchment paper for steam to escape. Place the packets on a baking sheet.

5.Bake the fish packets for 12 to 18 minutes, depending on the thickness of the fish, and remove from the oven. Serve the packets on plates, tearing them open just before serving.

Quick Tip: The key to a delicious fish dish is making sure your fish is very fresh. Your dish is going to turn out only as tasty as the freshness and quality of the fish fillet used. How do you know if your fish is fresh? Do the sniff test before you buy: raw fillets should smell faintly of the ocean but never overly fishy, and the flesh should be translucent and resilient.

NUTRITION

Calories: 231

Fat: 4 g

Carbohydrates: 8 g

Sodium: 166 mg

Fiber: 2 g

Protein: 36 g

Sugar: 3 g