Prepare to feel like a gourmet chef (and eat like one). When, upon opening your beautiful little parchment packets, you are witness to a perfectly cooked piece of white fish topped with a crunchy and lemon-laced almond gremolata all of which has slowly steamed over a bed of mixed bell peppers, onions, parsley and white wine.

Recently, I have been trying to incorporate fish into my meals at least once a week. I have always loved salmon. Due to its higher fat content it doesn’t dry out as easily as other varieties of fish and offers a rich sources of Omega-3’s. However, I have become interested in other varieties of fish and have been looking for some creative ways to use them. Which was the reason I was so excited, while reading the latest issue of Food and Nutrition issued by the Academy of Nutrition and Dietetics, to discover a seemingly simple recipe for Barrimundi en Papillote with Almond Gremolata. I had never had Barrimundi (and still haven’t) because it doesn’t seem to be the easiest type of fish to locate in central Ohio. Therefore, I substituted Turbot but I think that any denser white fish would work very well in this recipe.

Fish en Papillote with Almond Gremolata (adapted from Food and Nutrition magazine) (serves 6)

  • 1/4 cup of chopped toasted almonds
  • 1/4 cup of finely chopped parsley
  • 3 tbsp of lemon zest (about 2 small lemons)
  • 2 minced garlic cloves
  • 1 cup of thinly sliced yellow onion
  • 2 cups of mixed green and red bell peppers, thinly sliced
  • 6 sprigs of parsley
  • Six 5 oz fillets of white fish, skinned and boned
  • salt and pepper to tasted
  • 3/4 cup of dry white wine

Preheat oven to 400 degrees. Cut parchment paper into  12 by 16 inch sheets and fold in half lengthwise. Trace a half a heart onto each piece (more instructions here) using the fold as the center of the heart. Cut along the traced edges and unfold.

Combine almonds, chopped parsley, lemon zest, and garlic. Stir well. In a separate bowl toss sliced onion and papers and place 1/2 cup of this mixture on one side of each parchment heart along with a sprig of parsley. Add a piece of fish, season with salt and pepper and top with gremolata.

To seal packets, fold the empty side of the heart over the food. Starting at the pointed end, make small folds along the outer edges of the parchment. As you approach the rounded top, add 2 tbsp of white wine to the paper pouch and finish sealing the edges. Place the packets on sheet pan and bake for 10-15 min. Serve with lemon slices.

This was delicious and so healthy to! I would definitely make it again (especially now that I have the packet shaping down). I served our fish with Delicata squash rings but I think that rice/couscous or quinoa would make this meal a little more filling and help soak up the juices and white wine. Also, there is very little clean-up. Always a plus on a busy weeknight 🙂