Cooking fish and vegetables en papillote (in an envelope) allows them to cook in wine-enhanced juices for a wonderful melding of flavors.
(Serves 3; or double recipe for 6 servings)
1 tbsp butter, cut into 3 slices
3 8-ounce red snapper or white fish fillets
1/4 tsp sea salt
1/8 tsp freshly ground black pepper
1/2 cup sugar snap peas, halved diagonally
6 baby carrots with tops, trimmed
3 slices lemon
1/8 cup finely chopped shallots *Substitute Purple bunching onions provided in this weeks share!
6 sprigs fresh thyme or lemon thyme
3 tablespoons dry white wine
Lemon wedges (optional)
1. Position oven racks to the center of the oven. Preheat oven to 400 degrees F.
2. Cut three 18x12-inch pieces of parchment paper. Place sheets of parchment on a work surface with short ends towards you. Fold each sheet of parchment crosswise in half to crease, them unfold. Place 1 slice of butter on the lower half of each sheet of parchment. Place snapper fillets on the butter; sprinkle with salt and pepper. Top each fillet with sugar snap peas, carrots, lemon slice, shallots, and two thyme sprigs. Drizzle each with 1 tablespoon wine.
3. Fold each sheet of parchment over to enclose the fish and vegetables. To seal, turn up a corner of the cut edges of the paper and fold, then fold again forming the second fold on top of the first fold. Continue folding to enclose all the way around the packet. When you reach the end, twist the last fold to seal. Repeat with remaining packets. Place the packets on a large baking sheet.
4. Bake for about 12 min or until the paper is well browned and fish begins to flake when tested with a fork. Transfer packets to plates and serve, allowing each guest to cut open the packet at the table. If desired, pass lemon wedges.
Recipe Credit: Better Homes and Gardens; Garden Fresh Meals