Mediterranean Fish en Papillote | Cook Smarts

Name: Mediterranean Fish en Papillote | Cook Smarts
Total time: 45 min
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; 3/4 cup Quinoa, uncooked; 1 1/2 cups Stock, any type; 1 lb Broccoli, florets; 2 tsp Oil, cooking; 1 tsp Vinegar, red or white wine; 1/4 tsp Red pepper flakes (opt)

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Cooking fish "en papillote" is just a fancy way of saying that it's wrapped tightly in parchment paper and sealed before roasting. This cooking method helps to

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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
3/4 cup Quinoa, uncooked
1 1/2 cups Stock, any type
1 lb Broccoli, florets
2 tsp Oil, cooking
1 tsp Vinegar, red or white wine
1/4 tsp Red pepper flakes (opt)