Fish en Papillote

I posted this in 2009, but made it tonight and felt it worth reposting. I love this meal and also love that it's so easy to make. Make sure that you use a buttery fish that will withstand the cooking and you'll be good to go. 

Fish en Papillote

2- 6oz Chiliean Seabass or Black Cod* Steaks or Filets

1.5 T. Extra Virgin Olive Oil

2 tsp. Sea Salt

1 tsp. Ground Fennel Seed

1 Carrot, sliced at an angle (1/2" thick)

1 Fennel Bulb, halved and thinly sliced

1 Medium Leek (white/light parts), halved and thinly sliced

1/2 C. Butternut Squash, cut into 1/2" cubes

Fennel Frond

3 T. White Wine

*The key is to use a buttery fish, that will withstand the high heat and that will not dry out as you cook the veggies to doneness. 

Parchment Paper (about 1' in length) or Aluminum Foil

Cooking Twine (about 18"), if using parchment

1. Place parchment paper (you can also use aluminum foil) onto a baking sheet. Toss the vegetables in 1T. of EVOO, 1.5 tsp. sea salt, and fennel seed and mound onto the parchment. 
2. Place seabass on top of veggies. Drizzle wine on fish and veggies and sprinkle with remaining salt. 
3. Place a few pieces of fennel frond, if using, on top of fish. 
4. Wrap like a package, making sure that the contents are well sealed, and tie with twine. 
5. Bake for about 20-25 minutes at 400F, until veggies are tender and fish is cooked through.

Watercress Pesto
Handful of Watercress
1/4 C. of EVOO (add more as needed to create a smooth consistency)
Sea Salt, to taste


Puree until smooth.

Fennel, Watercress, and Leeks:

Fish and veggies on parchment paper:

Or, wrapped in foil:

Wrapped in parchment and tied with twine: