Premium Recipes

Servings: 2

Note:

This recipe requires a bit of finesse and practice, but once you’ve done it successfully, it becomes a quick and easy recipe for dinner, or even for a date night. You don’t want to overcook the fish, so cooking time can be a bit of a gamble until you get the hang of it. Experiment with other vegetables and seasonings to create your own meal in a parcel. Enjoy!

Ingredients:

(2) 6-8 oz filets of favorite fish (bass works extremely well here)

1 small onion, sliced

1 leek, white part thinly sliced (discard the green portion)

1 bell pepper, sliced

2 Tb avocado or mct oil, divided

1 Tbs lemon juice

3 Tbs water or stock

2 large pieces of parchment paper, cut into circles large enough for fish pieces

Directions:

1. Preheat oven to 400 degrees.

2. Heat 1 Tb oil in a pan over medium heat.

3. Add onion, leek, and bell pepper to pan, and cook for 3-4 minutes to soften.

4. Lay out parchment paper circles on oven-proof tray. Fold in half and open flat.

5. Spread half of onion mixture onto one side of each of parchment paper, leaving room to fold shut.

6. Place slices of fish on top of onion mixture. Drizzle with oil, lemon juice, and dill.

7. Carefully fold parchment in half, and starting at bottom, roll/fold parchment to seal, working towards top. It will need to seal completely so liquid cant escape – this might take a few tries.

8. Before sealing completely, add 1 1/2 Tb water to each parchment pouch. Fold closed.

9. Place tray in oven and cook for 5-8 minutes, depending on thickness of fish. Note: Pouch will expand in oven from the steam – be extremely careful when opening!

10. Serve immediately. Can keep for 1 day, but doesn’t reheat well.