Mediterranean Fish en Papillote | Cook Smarts

Ingredients

• 1/4 Onions, medium and red, thinly sliced
• 1 can Artichoke hearts (14 oz / 397 g), drained and quartered (look for quartered hearts)
• 1/2 cup Olives, pitted Kalamata, halved lengthwise
• 1 Tbsp Capers, drained and rinsed
• for cooking Parchment paper or foil
• 4 filets White fish (like cod, grouper, tilapia, or halibut)
• 6 Tbsp + 6 Tbsp Crème Fraiche- Mustard Sauce (ingredients listed separately)
• 3 cloves Garlic, chopped
• 1/2 cup Crème fraîche (sub sour cream, but it won’t be quite as thick and rich)
• 2 Tbsp Lemon juice
• 2 Tbsp Mustard, Dijon
• 1/2 tsp Thyme, dried
• 1 1/2 cup Pasta, uncooked orzo
• 1 lb Broccoli, florets
• 2 tsp Oil, cooking
• 1 tsp Vinegar, red or white wine
• 1/4 tsp Red pepper flakes (opt)