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Lemon & Dill Fish en Papillote
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Sure, this fish dish does have a fancy name but you'll be delighted by how easy it is — and how deliciously it transforms your fish. For a healthy summer date night recipe, this is the one.
Gluten-Free
Dairy-Free
What you'll need
1 3/4 lbs filet of firm white fish such as cod or snapper
1 Tbsp olive oil
1 lemon, sliced
1.5 Tbsp of Stockholm Lemon & Dill
2 Tbsp white wine
1 Tbsp olive oil
1 lemon, sliced
1.5 Tbsp of Stockholm Lemon & Dill
2 Tbsp white wine
Preparation
1. Preheat oven to 400°F.
2. Cut a large piece of parchment paper, large enough to fold over your piece of fish with an extra 3-4 inches. Use a separate piece of parchment for each piece of fish. Place parchment on a sheet pan and fold in half, then unfold with one side laid flat on the pan.
3. In a small bowl, mix together Stockholm Lemon & Dill, Olive Oil, and white wine.
4. Arrange half your lemon slices in a layer in the center of one side of the parchment and lay fish on top. Drizzle the oil and Stockholm Lemon & Dill mixture over the fish and top with remaining slices of lemon.
5. Fold over other half of parchment, then fold and pinch along edges to seal.
6. Bake for 15 to 20 minutes until cooked through. Time noted for a 3/4-inch thick filet, adjust as necessary. To check doneness, poke an instant read thermometer into the thickest part of the fish; it should read 145 degrees.
7. Carefully cut open packet, avoiding escaping steam, and serve.
2. Cut a large piece of parchment paper, large enough to fold over your piece of fish with an extra 3-4 inches. Use a separate piece of parchment for each piece of fish. Place parchment on a sheet pan and fold in half, then unfold with one side laid flat on the pan.
3. In a small bowl, mix together Stockholm Lemon & Dill, Olive Oil, and white wine.
4. Arrange half your lemon slices in a layer in the center of one side of the parchment and lay fish on top. Drizzle the oil and Stockholm Lemon & Dill mixture over the fish and top with remaining slices of lemon.
5. Fold over other half of parchment, then fold and pinch along edges to seal.
6. Bake for 15 to 20 minutes until cooked through. Time noted for a 3/4-inch thick filet, adjust as necessary. To check doneness, poke an instant read thermometer into the thickest part of the fish; it should read 145 degrees.
7. Carefully cut open packet, avoiding escaping steam, and serve.