There’s no better way to welcome spring than with a light, citrusy seafood dish. There’s no worse way to welcome spring than having your AC break while welcoming highs of 90 degrees! Yup, that’s what was going on in my house all weekend… So I knew I wanted something super light for lunch one day rather than a heavy pasta dish or something that would just have me feeling like this…
I got the idea to do a fish in parchment paper from my mother. She loves making this with all sorts of veggies packed in the pouch. I love how all the flavors steam together to make a beautiful marriage of pleasures for my palate. I also love how beautiful this presentation looks! This is a really simple way to impress your guests or your beau after a long hard day. Pair this dish with a crisp Sauvignon Blanc and I promise it will feel like you’re on a vacation! Sail away 🙂
The fish I used this time around is a Dover Sole. You can use any kind of fish, the only difference will be your cooking time [slightly] if the fish is thicker than this Sole. My fish was paper thin so it didn’t take very long, but I did leave it in for 20 minutes to marry the flavors and perfectly steam the asparagus as well. It really came out so amazing, the fish was so juicy from the oranges and the lemon pepper seasoning was the best compliment to it.
You can use any kind of veggies! I almost used broccolini but decided on an asparagus because it was less expensive at the store and I wanted to keep this economical for myself and my readers. See, I got your back 😉 You can also use lemon in place of the orange but I wanted that extra sweetness for this light white fish! I absolutely loved everything about this little steamy packet of goodness. Check out that glorious juice in the pic above… seriously?! So good.
Lets go through the steps together and please leave me some feedback! I love hearing from you! If you want to keep up with my food posts, please “like” my page on Facebook 🙂
Time: 30 minutes
- 1 fresh piece of Dover Sole (or any other fish you’d prefer)
- 6 stalks of asparagus
- 3-4 Baby Portobello Mushrooms, sliced
- 4 pieces thinly sliced ripe orange
- 8 rings of thinly sliced yellow onion
- 2 tbsp of butter, divided
- 1/4 tsp garlic powder
- 1/2 tsp Mrs. Dash (salt-free) lemon pepper
- Salt & Pepper
- 1 large sheet of parchment paper
- Preheat your oven to 400 degrees.
- This is where your elementary school skills come in, take your parchment paper, fold it in half, and cut it in a large half heart shape and you will end up with a big beautiful heart like so….
- Place your asparagus on the right side of this heart like so…
- Top with your mushrooms and then little bits of 1 tbsp of butter. Sprinkle with a small pinch of each salt and pepper.
- Season your fish with the garlic, lemon pepper, salt and pepper on both sides and place it on the veggies.
- Place your onion rings on top of the fish.
- Now break up the second tbsp of butter and place it on top of the fish.
- Now place your orange slices on top of everything.
- At this point you are done stacking your ingredients and you will fold the parchment paper over and fold it up at the seems to lock in all the steam and flavors. Make sure there are no openings. Place the packet on a cookie sheet covered with foil to catch any escaping juices. It will look like this.
- Stick your fish in the preheated oven and let it bake for about 20 minutes. For a thin piece of fish like this, you don’t need much time but I wanted to make sure all the flavors really developed! For a bigger piece of fish I would go up to 25 minutes. Try not to open the pouch to check on the fish as you will let all that steamy goodness out! If you want to go longer on the cooking time its OK, don’t worry about drying out the fish too much because the pouch keeps everything steamy.
Stay tuned for more recipes from me, Tiny Taster!
Let me know what you think too 🙂
xoxo, Tiny Taster