Salsa Verde Fish en Papillote

This method of cooking known as en Papillote ensures that all the wonderful flavours of the salsa verde and lemon steam right into the fish.

Ingredients:

3 basa fillets, or other white fish

1/4 cup olive oil

1 tsp dijon

1/2 tsp salt

1/4 cup chopped flat leaf parsley and/or spinach

2 tsps capers

1 tsp minced garlic

1/2 tsp onion powder

zest of 1 lemon

lemon slices

Optionals: sliced black olives, fresh peas, snowpeas

Cut 3 pieces of parchment paper about 12 X 15" square. Zest the lemon then put the zest aside and slice the lemons thinly. Place 3 or 4 slices on each piece of parchment.

Whisk the olive oil, dijon and salt together. Place fish on top of the lemon slices.

To make the salsa verde place the parsley, capers, garlic, onion powder and lemon zest in a food processor and pulse a few times. Or you could chop very well by hand. Spread the mixture over each fish fillet. add the black olives, peas and snowpeas if using.

Now fold the parchment up by the long sides and fold the ends into a point, then tuck underneath to ensure that the steam when cooking stays inside the parcel.

Place the pouches on a baking sheet and bake in a 450°F oven for 18-20 minutes.

Then carefully open a packet. The fish should flake easily.