Steamed fish in parchment with chard, baby fennel and lemon dill sauce
Gluten Free, Soy Free
Steaming fish in a parchment paper packet is a technique known as “en papillote.” It is a surprisingly simple way to cook fish with very little fat and lots of flavor. Lemon, shallots, dill and fennel introduce bright spring flavors to omega-rich Arctic char over silky steamed chard.
- 1 bunch chard
- 1 bunch baby fennel
- 1 shallot
- 2 lemons
- 2 4-ounce skin-on fish fillets
- 4 sheets parchment paper
- small bunch dill
Heat oven, prep ingredients
*Destem chard by pulling leaves off from tip to root end. Roughly chop leaves. Chop stems into ¼-inch pieces.
*Rinse and thinly slice fennel.
*Peel and thinly slice shallot.
*Slice ½ of lemon into thin rings.
*Season fish with salt and pepper on both sides.
*Cut 2 tablespoons butter into small cubes.