Special equipment needed: Parchment paper Preheat the oven to 350.
Arrange each fish fillet in a large square of parchment paper. Mix the two EVOOs together. Season the fish with salt and pepper, to taste. Top each fillet with one lemon slice, one tablespoon white wine, one teaspoon lemon juice, two teaspoons sliced spring onion, and one tablespoon of the EVOO mixture.
Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Press as you crimp and fold to seal the packets well, or steam might escape. Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12-15 minutes, depending on the thickness of the fish. To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don't leave the juices behind. Serve along side rice, pasta, quinoa, or with a fresh salad for an ultra healthy, delicious meal.
Ingredients
Directions
Special equipment needed: Parchment paper Preheat the oven to 350.
Arrange each fish fillet in a large square of parchment paper. Mix the two EVOOs together. Season the fish with salt and pepper, to taste. Top each fillet with one lemon slice, one tablespoon white wine, one teaspoon lemon juice, two teaspoons sliced spring onion, and one tablespoon of the EVOO mixture.
Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Press as you crimp and fold to seal the packets well, or steam might escape. Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12-15 minutes, depending on the thickness of the fish. To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don't leave the juices behind. Serve along side rice, pasta, quinoa, or with a fresh salad for an ultra healthy, delicious meal.