Pairing: Add to hummus with crumbled feta and olives
Baked Fish En Papillote
4 white fish filets (such as sole, flounder, cod, hake)
1 zucchini, julienned
1 carrot, julienned
¼ cup fresh dill, chopped
1 large garlic cloves, minced
2 Tbsp butter, cut into four pieces
½ cup Dalmatia Red Pepper spread
1 lemon sliced into 8 thin slices
Salt and pepper
Preheat oven to 400 degrees.
Season both sides of fish with salt and pepper. Cut out a large rectangle of parchment paper – enough to for the fish and vegetables to sit on one half of the paper and the other remain empty. Place the zucchini, carrots, garlic, and dill on the one side of parchment. Season with salt and pepper. Gently place the fish filet on top of the vegetables and top with one piece of butter and Dalmatia Red Pepper spread. Place two slices of lemon on each filet.
Fold the parchment paper in half covering the fish to create a pouch. Beginning at one of the corners turn the paper tightly in overlapping folds and continue all along the edge until you get to the opposite corner. The whole package should be tightly sealed to ensure air does not escape. Place pouches on baking tray and bake for approximately 10-12 minutes (depending on size of filet). Transfer pouch directly to plate before opening.