How to Make Fish En Papillote

alexandracooks.com

Victoria J

4 18×13-inch (approximately) pieces parchment paper

about 16 leaves Swiss chard or Spinach, washed and dried

4 6-oz fish fillets of white fish such as Bronzino or Striped Bass

kosher salt and freshly ground black pepper to taste

4 tablespoons thinly sliced shallots

2 tablespoons capers

2 to 3 lemons: you’ll need 12 thin slices, plus more for squeezing

½ cup Nicoise or Kalamata olives, pitted, optional

1 cup cherry tomatoes, optional

1 cup sliced zucchini, optional

4 tablespoons olive oil

4 tablespoons white wine or Prosecco

sliced basil, parsley or tarragon, optional

Directions at alexandracooks.com

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