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Mild fish, such as branzino/Dorade, red snapper, flounder or halibut is baked in parchment with veggies & herbs then topped with a bright & tangy olive sauce.
Preheat oven to 425˚F with rack 1 rung above center.
Arrange 4 sheets parchment. Working on one side, arrange potatoes, artichokes, fennel, leek, garlic, EVOO and salt, then top with fish, herbs, salt and pepper, a tablespoon of butter, add a splash of wine and place a large curl of thinly shaved lemon zest over top of fish. Tightly seal the pouches at edges and place pouches on large foil- or Silpat-lined baking sheet for easy cleaning. Roast 18-20 minutes and cut open in shallow bowls or rimmed plates at table using kitchen scissors.
While the fish is in the oven, whizz up the green olive sauce ingredients in a high-power blender, such as Vitamix, to a smooth light green sauce—which is good on pretty much anything from steak to vegetables. Serve over the fish.