Anti-Inflammation Fish en Papillote with Tomatoes, Corn, & Asparagus
This anti-inflammation fish en papillote recipe combines tender, flaky fish with vibrant vegetables like tomatoes, corn, and asparagus, all steamed to perfection in parchment paper for maximum moisture retention and nutrient preservation. Packed with anti-inflammatory ingredients such as fresh herbs, olive oil, and seasonal vegetables, this dish is both flavorful and wholesome.
Equipment
- Parchment paper
Ingredients
- 4 4-oz fish fillets halibut, salmon, or snapper, pin bones removed
- Kosher salt
- Freshly ground black pepper
- Extra-virgin olive oil for drizzling
- 2 lemons preferably Meyer, ends trimmed, cut into 12 slices (1/8 in thick)
- Kernels from 2 ears of corn
- 16 asparagus spears bottoms trimmed, sliced on the bias into 1/2-in pieces
- 1 cup cherry tomatoes optional for nightshade sensitivity
- 2 Tbsp finely chopped assorted herbs basil, chives, parsley, tarragon, dill
Instructions
- Prepare the parchment: Preheat your oven to 400°F. Cut four sheets of parchment paper, each measuring about 18 inches long.
- Season the fish: Lay one fish fillet in the center of each parchment sheet. Sprinkle a small amount of salt and freshly ground black pepper on the fillets. Drizzle a little olive oil over the fish.
- Layer the toppings: Place three thin slices of lemon over each fish fillet, slightly overlapping them so they cover the top. Distribute one-quarter of the corn kernels, asparagus slices, and cherry tomatoes (if using) evenly around each fillet.
- Add final seasoning: Drizzle another small amount of olive oil over the vegetables and fish, then lightly season everything with a pinch of salt and pepper again.
- Seal the packets: Bring the long edges of the parchment paper together over the fish and vegetables. Fold the edges downward several times to form a tight seal, leaving a little space inside for steam. Twist the open ends of the parchment in opposite directions to secure them tightly.
- Repeat and bake: Repeat this process for all four packets, placing them on a baking sheet as you go. If you’re not baking them immediately, refrigerate the packets for up to 4 hours. Otherwise, bake the packets in the preheated oven for about 15 minutes, or until the parchment puffs up and the fish is cooked through.
- Serve: After removing the packets from the oven, let them rest for about 5 minutes. Use scissors to cut an X in the top of each packet, and gently pull the parchment back to reveal the fish and vegetables. Sprinkle the finished dish with freshly chopped herbs and serve right away.
Notes
- To enhance anti-inflammatory benefits, use wild-caught fish and organic vegetables.
- Cherry tomatoes can be omitted or substituted with more asparagus for those avoiding nightshades.
- Ideal as a light dinner paired with a side of whole-grain rice or quinoa for added fiber.
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