Basic Lemon & Herb Fish en Papillote

Basic Lemon & Herb Fish en Papillote
Photo by Gary Junken


  • 1 to 1-½ lb. fish fillet, in four equal portions
  • 4 scallions (both white and green parts)
  • 2 cloves garlic, minced
  • 3 Tbs. chopped parsley
  • 3 Tbs. softened butter (optional)
  • 1 Tbs. lemon juice
  • 1 Tbs. minced lemon zest
  • + 1 more ingredients
    • Salt and freshly ground black pepper to taste

Heat the oven to 450°F. To make the gremolata, mince the parsley, garlic, and lemon zest together. Set aside. Cut the scallions into 2-in. lengths and slice them lengthwise. Season the fish with salt, pepper, and lemon juice, and spread the top with butter, if desired. Divide the scallions amo...

View full recipe at Fine Cooking


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