Fish en Papillote with Green Olive Herb Tapenade
Ingredients
Units
Scale
Green Olive Herb Tapenade
- 3–4 anchovy filets, crushed into a paste
- 2 teaspoons hot honey or honey plus a large pinch of red pepper flakes
- 2 tablespoons white or red wine vinegar
- 1/3 cup extra virgin olive oil
- small orange, zested
- small lemon, zested
- large garlic clove, minced
- 3 scallions, finely chopped
- large handful of basil (1/4 cup), finely chopped
- large handful of parsley (1/4 cup), finely chopped
- 1/2 cup green olives, finely chopped
- 1/2 teaspoon fresh cracked pepper
Fish Packets
- 2 white fish filets
- 2 tablespoons olive oil
- 2 tablespoons butter, cut into tiny pieces
- 1–2 garlic cloves, thinly sliced
- pinch of saffron, crushed
- 1/4 cup white wine
- 1 lemon, sliced
- 1 orange sliced
- salt and pepper
Instructions
- Preheat your oven to 400 degrees and place 2 large pieces of parchment on a baking tray
- Divide half the sliced lemons and oranges on the center of each parchment paper
- Place a piece of fish over the citrus slices in each parchment then equally divide the rest of the ingredients drizzling the olive oil on each along with the pads of butter, garlic slices, saffron, wine, salt, and cracked pepper
- Fold the parchment over on the fish then pinch each side down to create a packet for the fish and place in the oven for 12-15 minutes depending on how thick your filet is and making sure it’s white.
- To make the Green Olive Herb Tapenade while the fish bakes simply whisk the liquids together with the anchovy paste – hot honey, vinegar, and olive oil. Next add the zest, herbs, garlic, olives, and pepper. Store in the fridge until ready to serve.
- When the fish is ready make sure to spoon over any of the juices from the citrus mixed with the wine and butter on top of the fish and dollop with the tapenade and enjoy!
