Fish en Papillote with Green Sauce
Experience the goodness of a herb-roasted fish and veggie delight. Blend fresh leeks, cilantro, basil, mint, and spices into a vibrant green sauce. Toss Brussels sprouts, bell pepper, and cherry tomatoes in a hint of lime. Layer your favorite white fish fillet with the zesty green sauce, then bake to perfection in sealed parchment paper packets. In just 10 minutes, savor a nutritious and delicious meal.
2
Serving size
30
Fish
Seafood
Ingredients
Fresh:
2 (4-6-ounce) white fish fillets
1/3 cup chopped leeks
3/4 cup fresh basil
1/2 cup fresh cilantro, plus extra for topping
3-4 fresh mint leaves
2-3 garlic cloves, minced
Zest and juice from 1 lime
1 cup Brussels sprouts, chopped
1 bell pepper, sliced
3 cherry tomatoes, halved (for topping)
Staple:
3 tablespoons avocado oil
1 teaspoon red pepper flakes
2 tablespoons fish sauce (Red Boat recommended)
1 teaspoon real maple syrup
2 teaspoons salt (to taste; using Natural Redmond Real Salt)
1 teaspoon freshly ground black pepper (to taste)
Wild-caught organic seafood and organic non-gmo veggies are linked where available
2
Serving size
Directions
Print Recipe- Preheat the oven to 450°F.
- In a blender or food processor, combine leeks, cilantro, basil, mint, red pepper flakes, 1.5 cloves of garlic, a pinch of salt, pepper, fish sauce, lime zest, maple syrup, and 1 tablespoon of avocado oil. Blend until smooth and creamy, adding water if necessary.
- If not already done, chop Brussels sprouts, bell pepper, cherry tomatoes, and lime. Toss them in a pinch of salt.
- Assemble packets by placing half of the veggies in the center of a piece of unbleached parchment paper.
- Lay a fish fillet on top of the veggies. Spread half of the green sauce on the fillet. Squeeze half a lime over the fish and drizzle with ½ tablespoon of avocado oil. Repeat for all packets.
- To form the packets, fold two edges of parchment paper into the middle of the fish and roll the edges down and together. Roll the ends into the center fold to create a good seal.
- Place the packets on a rimmed baking sheet. Bake for 10 minutes or until the internal temperature of the fish reaches 135°F-140°F.
- Once cooked, use kitchen shears to cut open the packets.
- Serve the fish over a bed of veggies. Garnish with chopped cherry tomatoes and cilantro.
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