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Week of 6/17/13

Active: 20 min Total: 35 min
Original
Cuisines
European - French
Save recipe
10

Ingredients

Metric
Servings:
4
Fish En Papillote:
  • Shallots - 2 Tbsp , minced
  • Artichoke hearts - 1 can , quartered
  • Olives - 1/4 cup , sliced
  • Fish fillets, any type (4 to 6 oz) - 4 fillets
  • Parchment paper or tin foil -
  • Dried thyme - 1/2 tsp.
  • Lemon juice - 1 Tbsp
  • Capers (opt) - 2 Tbsp
  • Dijon mustard - 2 tsp
  • Red wine vinegar - 2 Tbsp
  • Cooking oil - 1/4 cup
  • Lemon - 1/2 , wedges
Garlicky Chard:
  • Garlic - 4 cloves , minced
  • Chard - 1 bunch ((whatever color you like!))
  • Cooking oil - 2 Tbsp
  • Lemons - 1/2

Prep

  1. Garlic (for chard) / Shallots / Artichoke hearts / Olives – Prep as directed
  2. Fish - Rinse and dry.
  3. Parchment paper or foil - Tear out 4 sheets, about 18" (45 cm) wide. Stack, fold in half, and then cut into angular heart shapes (diagram below or see video)

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Make

  1. Preheat oven to 425F (218C) degrees
  2. Mix together 1⁄2 tsp. (2.3 ml) dried thyme, shallots, capers, Dijon mustard, vinegar, and oil with 1⁄4 tsp. (1.15 ml) kosher salt
  3. Open up your parchment paper and place one fillet onto one half. Divide crème fraiche mixture, artichoke hearts, and olives across fish
  4. Fold packet closed and make small folds along the open border to form an airtight seal (See diagram below or watch this video). Repeat for all packets
  5. Place folded pouches onto a baking sheet and bake for 12 minutes
  6. Tear chard leaves off of stems. Rinse and dry. Chop stems into 1⁄2” (1.25 cm) segments. Heat a skillet over medium-high heat. Add oil and then minced garlic and chard stems with a dash of salt to heated oil. Sauté until soft, ~3 min
  7. Add chard leaves, as much as can fit in the pan at a time, with a pinch of kosher salt. Add more leaves as room is made in the pan. Sauté until all leaves are wilted. Season to taste with salt and pepper, add a squeeze of lemon, and if desired, grate cheese over warm chard
  8. Open up your steaming packets of fish and serve with lemon wedges. Enjoy with your side of garlicky chard

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