6 (6- to 8-oz.) fish fillets (flaky fish
like snapper, redfish or drum work well)
8-10 new potatoes, washed and thinly sliced
1 cup zucchini, julienned
1 cup yellow squash, julienned
1 cup grape tomatoes cut in half
2 cloves garlic, minced
2 Tbsp. lemon zest
¼ cup white wine
2 Tbsp. fresh lemon juice
¾ cup olive oil
1 tsp. salt
½ tsp. pepper
2 lemons, sliced
Fresh sprigs of thyme
Parchment paper
Preheat oven to 400 degrees F. Rinse the fish fillets
and pat them dry.
Cut 6 pieces of parchment paper to measure out to 12x14
inches each.
Fold each sheet in half and, starting on the folded
side, slightly trim the edges of the parchment into a half-moon shape.
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| My mom figured out that this is what the recipe wanted. |
In a large mixing bowl, toss the sliced potatoes,
zucchini, squash and tomatoes with half the salt and pepper.
 |
| Happy mixed veggies! |
Whisk together the lemon juice, white wine, half of the
olive oil, lemon zest, garlic and remaining salt and pepper.
Unfold a piece of the trimmed parchment on a cutting
board and brush it with a little of the remaining olive oil.
Place one-sixth of the mixed vegetables on one side of
the parchment paper. Pace one fish fillet on top of the vegetables.
Spoon 3-4 tablespoons of the lemon-olive oil mixture
over the fish.
Top the fish with a few lemon slices and place two
sprigs of thyme on top.
Fold the parchment paper over the fish and vegetables.
Start at one open end of the parchment and tightly fold
down the edges to seal up the package.
Once you have folded all the way to the other end, tuck
the last fold under the package to ensure that no steam will escape while the
fish is baking.
 |
| We REALLY couldn't make heads or tails of what we were supposed to do here. So we made packets the best we could and held them together with toothpicks. It mostly got the job done. |
Place the package onto a baking sheet and continue the
steps with the remaining ingredients.
Bake the fish in the preheated 400-degree oven for
15-20 minutes, depending on the thickness of the fish.
Remove the fish in parchment from the oven and allow it
to rest 5 minutes before opening and serving.
 |
| Done! And served in soupy amounts of its own sauce with some Spoonbread. |
My Rating: 4/5 "Really nice flavor here, and it would have been a 5/5 if it wasn't so confusing to cook. But the acidic combination of the tomatoes and the lemons and the wine is quite pleasant and ties everything together well around the earthy flavor of the fish. We used cod, because that's the kind of fish our guests liked, but really any light fish would be good."
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