Steamed fish in parchment with chard, baby fennel and lemon dill sauce

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Steamed fish in parchment with chard, baby fennel and lemon dill sauce

Steamed fish in parchment with chard, baby fennel and lemon dill sauce

Gluten-Free Friendly, Soy-Free

2 Servings, 560 Calories/Serving

5–20 Minutes

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 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

Nutrition per serving

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Heat oven, prep ingredients

Preheat oven 375°F. Meanwhile:
*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.

2

Steam fish

Layer 2 sheets of parchment paper on counter or cutting board side by side for each fish. Evenly divide fennel, chard leaves and chard stems between two sets of parchment. Top with fish, followed by lemon slices, shallot and butter. Sprinkle with salt. To wrap each parcel, fold two opposite sides of parchment paper into the middle and fold together. Roll the other two sides into the middle several times to tightly seal into a small packet. Place on sheet pan and slide in heated oven. Cook 20 to 22 minutes. Fish should be opaque and flaky when done.

3

Make sauce

Strip leaves off dill and finely chop. Mix together with juice of remaining 1 ½ lemons, 2 tablespoons olive oil and ½ teaspoon salt. Stir well to combine. Season with salt to taste.

4

Finish, plate

Unwrap fish and serve on two plates. Drizzle with lemon dill sauce.
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