Steamed Fish en Papillote


  • 4 skinless firm-fleshed fish fillets, such as bass, halibut, or salmon
  • Coarse salt and freshly ground pepper
  • 2 cups trimmed spinach leaves (from 1 bunch)
  • Caper-Lemon Butter
  • 2 lemons, one sliced into 1/8-inch rounds, the other cut into wedges

1. Heat oven to 400 degrees. Lightly season fish on both sides with salt and pepper. 2. Cut four pieces of parchment paper, each measuring 12 by 17 inches, and lay them on a clean work surface. Fold each in half crosswise, then open and lay flat. 3. Divide spinach leaves among parchment, moundi...

View full recipe at SpringPad


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