Parchment-baked gremolata fish
6
- Prep Time25 mins
- Total Time35 mins
- Makes4 Servings
Photo by Andrew Grinton
Ingredients
4 fish fillets, such as haddock or tilapi, 1/2 to 1-in. thick
1/4 tsp salt
4 tbsp coarsely chopped fresh dill
4 tbsp finely diced shallots, about 3
4 tsp roughly chopped capers
lemon juice, from 1 lemon
lemon zest
2 tsp olive oil
Instructions
Preheat oven to 400F. Cut out and lay 4 parchment (or foil) sheets twice the size of fish on counter. Fold each in half crosswise, then open and lay flat. Lay 1 fillet on 1 side of each sheet. Sprinkle with salt and season with fresh pepper. Distribute dill, shallots, capers and lemon zest from 1 lemon among fillets, then drizzle with freshly squeezed lemon juice and oil. Fold parchment in half over each fillet to form a half-moon packet. Beginning at a corner, make small overlapping pleats all the way around to seal edges completely. Place packets on a large baking sheet.
Bake in centre of oven until a knife tip inserted into the thickest part of fish and held for 10 sec comes out warm, about 8 min. Place packets on plates and serve immediately, with rice.
Nutrition (per serving)
Calories 141, Protein 24g, Carbohydrates 3g, Fat 3g, Fibre 1g, Sodium 315mg.
Gremolata is a zesty condiment that adds flavour to food. For this recipe with fish, we use lemon zest, dill, shallots and capers.
Prep Tip:
If using frozen fish, defrost slightly under cold running water so they separate easily, then cook from frozen.
Reader Tested!
"This couldn't have been any easier. I had everything chopped and ready with eight minutes to spare. The combination of tart lemon, fresh dill and salty capers is excellent. The four-year-old said, 'I love it!' and the 14-year-old said, 'This is awesome.' " Rachel Draper, Barrie, Ont.