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Mediterranean Fish en Papillote
Mediterranean baked Fish en Papillote topped with a beans, Castelvetrano olives, artichoke hearts, cherry tomatoes, and fresh herbs.
Ingredients
- 4 6-ounce boneless skinless white fish filets (such as branzino, bass, flounder, etc.)
- 3/4 teaspoon kosher salt and black pepper (divided)
- 1½ cups canned white beans (drained and rinsed)
- ½ cup castelvetrano olives (crushed)
- ½ cup marinated artichoke hearts (quartered, marinating liquid reserved)
- ½ cup cherry tomatoes (or grape tomatoes, halved)
- 1 lemon (zest and juice of)
- 2 teaspoons extra virgin olive oil
- 2 tablespoons fresh parsley (chopped)
- 2 tablespoons fresh dill (chopped)
- 4 large pieces parchment paper (double the length of the fish)
Instructions
- Preheat the oven to 375F.
- Season the branzino filets with 1/2 teaspoon salt & bring to room temperature, uncovered.
- In a medium bowl, combine white beans, olives, artichoke hearts, 2 tablespoons artichoke marinade, cherry tomatoes, lemon zest & juice, olive oil, 1/4 teaspoon salt & 1/4 teaspoon black pepper.
- Cut parchment into 4 large rectangles, about double the length of the fish.
- Center each filet in the parchment and top with a heaping 3/4 cup of the bean salad. Tightly fold the parchment closed so no steam comes out*, place the parcels into a baking dish.
- Bake 30 minutes, until the fish is cooked through.
- To serve, unfold the parchment and top each with parsley and dill.
Notes
Variations:
- Other Mediterranean ingredients can be added to the salad for a flavor boost; think olive bar ingredients like capers, sun dried tomatoes, marinated garlic or mixed olives.
Nutrition
Serving: 1packet, Calories: 383kcal, Carbohydrates: 26.5g, Protein: 39g, Fat: 13g, Saturated Fat: 2g, Cholesterol: 69mg, Sodium: 839mg, Fiber: 6g, Sugar: 1g
- WW Points: 3