This recipe was given to me by my friend Jean LeMire, who died much too soon. * FISH EN PAPILLOTE ★★★★★ Prep Time: 20 minCook Time: 15 min INGREDIENTS: Fish fillets (Jean used flounder but will work with any white fish) For 2 fillets: 1/4 cup butter 1 minced clove garlic 1 tbsp chopped parsley 1 chopped green onion 1/4 tsp kosher salt black pepper 1 lemon 2 cups lightly packed spinach 1/2 baking potato, sliced very fine on mandolin 6 cherry tomatoes, halved parchment paper
Preheat oven to 425, placing rack in center of oven Seasoning: Mix butter and seasonings. Zest lemon into the bowl with the butter. Mash with a tiny bit of oil to combine. Cut 4 thin slices of lemon Dry fish fillets well.
Assemble packets: Tear off 2 sheets of parchment paper at least 12” Lay sheets flat on work surface Place potato slices on center of paper. Place 1 cup of salad greens on each sheet Top with fish fillet. Light sprinkle fish with salt. Spread 1/2 butter mixture on top of fish. Lay 2 slices of lemon on top of butter mixture Scatter tomato halves around the fish. Fold the packets, crimping the top tightly and making tight fold at ends. Tuck ends underneath fish. Place on rimmed backing sheet using the weight of the fish to hold the ends in place Place in oven and bake at 15 minutes (for flounder - cod might take a couple of minutes longer)