Chef Meg's Fish in Parchment with Fennel, Peppers, and Red Onion


  • 1 lemon, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 small fennel bulb, thinly sliced
  • 1 tablespoon(s) fennel fronds
  • 1 small red onion, thinly sliced
  • 4 teaspoon(s) capers, rinsed
  • 3 medium (about 1 ½ pounds total) tilapia fillets, each quartered
  • + 1 more ingredients
    • 2 cup(s) cooked rice, or other grain

1. Heat oven to 425 degrees F. Tear off four 12-inch squares of parchment paper and arrange on 2 baking sheets. 2. Divide the lemon, red pepper, fennel, onion, and capers among the squares. Place the fish pieces on top and season with 1/4 teaspoon each salt and pepper. 3. Top each with another ...

View full recipe at SpringPad


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