The fish and vegetables selection may vary due to availability and preferences e.g. Salmon, Zucchini, Carrot En-Papillote or this Cod, Artichokes, Tomatoes En-Papillote.
En papillote or parchment cooking is one of my favorite (if not, my favorite) ways to cook fish; and other seafood too, like this Seafood Shrimps and Clams Parcel.
Snapper, Swiss Chard, Lemon En-Papillote/ Parchment-Steamed Snapper
Ingredients:
4-5 boneless, skinless Pacific rock cod/Pacific snapper fillets (about 2 fillets per parcel)
Bunch of Swiss chard, roughly chopped up, divided use per parcel
4-6 lemon slices, divided use per parcel
2-3 tsp extra-virgin olive oil
Salt and ground black pepper to taste
Directions: Preheat the oven to 375F. Lay veggies on parchment paper, place fish on veggies. Season with salt and pepper, then lay the lemon on top of fish and drizzle olive oil over. Seal the parchment paper and roast in the oven for 20-25minutes (longer if is thicker) till fish is cooked.
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