SERVES 4
Preheat oven 450 degrees. In a bowl, mix together onion, red pepper, garlic, cherry
tomatoes, capers, olives, basil, and 1 tablespoon olive oil and set aside. Lay sheets of
parchment paper on the counter and fold each sheet in half lengthwise just to make a
crease. Open the parchment paper.
To assemble: Place about cup or large handful of spinach on one side of the crease in the center just along the centerfold. Top with fish fillet. Season with salt and pepper to taste. Top each fillet with a 1/4 of the vegetables mixture and a squeeze of lemon juice. Drizzle each filet with about 1/2 tablespoon olive oil, 1 tablespoon white wine, and top with 2 slices of lemon. Fold the top half of paper over bottom half and seal the edge, making small folds and crease about every 1/2-inch to 1-inch all the way around until completely sealed.
Place packages on a cookie sheet and bake for 10-12 minutes. (Estimate about 10 minutes per inch, if the fillets are a little bit thicker than one inch, add 1 or 2 minutes.) Remove fish from oven and let rest for 5 minutes.
Transfer to a plate and with scissors, cut into the top of the packet, being careful and aware of the hot steam that will escape.
Ingredients
Directions
Preheat oven 450 degrees. In a bowl, mix together onion, red pepper, garlic, cherry
tomatoes, capers, olives, basil, and 1 tablespoon olive oil and set aside. Lay sheets of
parchment paper on the counter and fold each sheet in half lengthwise just to make a
crease. Open the parchment paper.
To assemble: Place about cup or large handful of spinach on one side of the crease in the center just along the centerfold. Top with fish fillet. Season with salt and pepper to taste. Top each fillet with a 1/4 of the vegetables mixture and a squeeze of lemon juice. Drizzle each filet with about 1/2 tablespoon olive oil, 1 tablespoon white wine, and top with 2 slices of lemon. Fold the top half of paper over bottom half and seal the edge, making small folds and crease about every 1/2-inch to 1-inch all the way around until completely sealed.
Place packages on a cookie sheet and bake for 10-12 minutes. (Estimate about 10 minutes per inch, if the fillets are a little bit thicker than one inch, add 1 or 2 minutes.) Remove fish from oven and let rest for 5 minutes.
Transfer to a plate and with scissors, cut into the top of the packet, being careful and aware of the hot steam that will escape.