Fish in Parchment with Dill and Fennel Recipe



2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 fennel bulb, (about 1 pound), cut in half and sliced thin lengthwise
2 shallots, sliced thin
½ cup finely chopped fresh dill
4 5-6 ounce filets of sole, tilapia, snapper or bass
Sea Salt

1. Preheat oven to 400’. Combine lemon juice and olive oil in a small bowl. Set aside.
2. Mix fennel and shallots together in a small bowl. Set aside.
3. Fold 4 (12 by 14”) pieces of parchment paper in half to form 7x 12” rectangles and cut them into half-heart shapes as large as the paper allows. Unfold into hearts. On one half of each piece, arrange a quarter of the fennel and shallot mixture 2 to 3 inches from the fold. Sprinkle half of the chopped dill (about one tablespoon on each) on top. Place one piece of fish over the fennel, and sprinkle with salt. Spoon the lemon mixture over the filets and sprinkle with remaining chopped dill.
4. Fold parchment over fillets and crimp edges to close. Place packets on a baking sheet and bake 15 minutes, until the packets have puffed up. The fish should be opaque and flake easily in the center. If it is not fully cooked, bake an additional 3-5 minutes. Serve immediately.

Makes: 4 servings.

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