Fish en Papillote with Peach Salsa emerges from the oven succulent and bursting with flavor! Baked peaches, blistered tomatoes, fresh herbs, and zingy lemon… what’s not to love? With a 15 minute prep time and no dirty dishes, it really doesn’t get much easier!
Cooking en papillote (in parchment) seals in the moisture of fish fillets, yielding a silken entree and perfectly crisp-tender vegetables – Martha Stewart
Ok, let’s be real… while the idea of a silken entrees and crisp-tender veggies sounds glamorous, they are not the reasons that cooking en papillote style (don’t even know if that is a thing) is my favorite thing ever! Nope, my reasoning is much simpler… NO DISHES!!!
Cooking this dish with parchment paper requires a little bit of finesse. I would compare it to creating doves out of origami paper or folding a fitted sheet neatly. I’m going to level with you, I can’t do either. For that reason, I just use foil. I’m sure that classically trained culinary geniuses would cringe, but if I’m going to be concentrating on folding something around here, it really needs to be laundry?.
In all seriousness… unless you are trying to impress your mother-in-law with your stellar kitchen skills, foil is fine. No, better than fine, delicious!
Time Saving Tips and Tricks:
PREP: Chop the different components ahead of time, and make each individual assemble their own package! It saves you time, and it’s fun! This is great for picky eaters as well because they can pick and choose what they would and would not like to have in their packet.
- ¼ cup olive oil
- 2 cloves garlic, sliced
- ⅛ tsp red pepper flakes
- 1 pint grape tomatoes, halved.
- 2 peaches, skinned and chopped
- 1 red onion, chopped
- 4 tsp. fresh oregano, chopped
- Salt and Pepper
- 1 Bunch Asparagus, trimmed
- 4 6 oz white fish fillets
- 2 TBS butter
- 8 Sprigs of Thyme
- 2 lemons, juiced
- Heat oven to 425 degrees.
- In a skillet, over medium heat, combine olive oil, garlic and red pepper flakes. Heat until garlic begins to turn golden brown. Remove from heat. Discard garlic.
- In a medium sized bowl, combine tomatoes, peaches, onion, oregano, salt and pepper with the garlic/olive oil mixture. Mix. Toss asparagus into the bowl and mix to coat with oil.
- Pat fish fillets dry and season with salt and pepper.
- If using parchment paper see video directions below for how to cut parchment paper prior to assembling packages. If using foil, ear off a sheet of aluminum foil that is about 18 inches long.
- Lay prepared parchment or foil flat on counter. Place ¼ of asparagus on parchment/foil. Top with 1 fish fillet, ½ TBS sliced butter, ¼ of Peach Salsa mixture, and 2 sprigs of thyme. Squeeze the juice of ½ of a lemon over everything. Squeeze the juice of ½ of a lime over the assembled ingredients. Seal parchment or foil pack. (See video below for directions if you are unsure of how to do this).
- Bake in oven for 15 minutes or until fish is cooked through and veggies are tender crisp. Open immediately when you remove from the oven to avoid over cooking.
- Want to attempt parchment paper? Check out this video.
- Using foil, but still not sure… Check out this video.
- Cherry tomatoes and peaches are both listed on the EWG’s “dirty dozen” list. It is worth the splurge to buy organic!
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