Mediterranean en Papillote

By Chef Karla

Ingredients

2 (4oz filets) White fish (Grouper, Snapper, Mahi)
2 each Lemon
1/2 tsp Salt
1/4 tsp Black pepper
2 cloves Garlic, sliced
1/2 cup Artichokes, canned, halved
1/4 cup Kalamata olives, quartered
2-3 tablespoons Red onion, sliced
1/2 cup Cherry tomatoes, halved
1 tbsp Italian seasoning

Method

Preheat oven to 425 degrees F
Squeeze a lemon over the salmon. Sprinkle filets with salt, black pepper, and Italian seasoning.
Fold a piece of parchment paper in half crosswise, and center a filet on one side of the paper.
Divide the vegetables in half and arrange the garlic, artichokes, olives, onions, and tomatoes over the filets.
Fold the parchment paper over the fish. Fold the edges of the paper over several times, all around the open edges, to seal the fish into a parchment paper envelope. (do not tape)
Place the sealed envelopes onto a baking sheet.
Bake in the preheated oven until the fish is opaque about 12 minutes. To serve, place a packet onto a plate, and cut open the paper to release the aroma.

Nutrition Information

Serves: 2
Calories: 335 calories
Fat: 16 grams
Carbohydrates: 22 grams
Fiber: 8 grams
Protein: 31 grams

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