Summer Vegetables with Fish
Wrap your food in parchment paper, and you are entitled to use the fancy French term en papillote, which means “in an envelope.” Feel free to substitute any of seasonal vegetables from your garden.
1-pound scrod, cut into 4 even pieces
salt and pepper to taste
1 shallots, finely chopped
2 baby summer squash, julienned
2 patty pan squash, julienned
6 baby carrots, julienned, julienned 1 sweet pepper
2 tablespoons unsalted butter
4 tablespoons dry white wine
Parchment baking paper (available in most supermarkets)
- Preheat to 400°F. Season the fish on both sides with salt and pepper and set aside.
- Cut out four 8-by-8inch squares of parchment paper. Fold each in half, and with scissors trim out a half valentine shape (see photo). Open and with wider section on top.
- Place ½ tablespoon butter in the center of each, then a fish fillet followed by a generous sprinkle of dill and shallots, sliced vegetables, and a tablespoon of wine.
- Fold the paper over to enclose the fish and vegetables, and starting at the top roll over the edges to seal, closing with a twist of the narrower section or tail at the end.
- Place each paper envelope on a large baking sheet or roasting pan. Bake for 15 to 20 minutes. Transfer each envelope to a dinner plate, allowing your guests to cut open at the table.