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Parchment-baked gremolata fish

6

  • Prep Time25 mins
  • Total Time35 mins
  • Makes4 Servings
Parchment-baked gremolata fish

Photo by Andrew Grinton

Chatelaine Triple Tested

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.

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