Recipe: <!-- -->How to Cook: Fish in Parchment<!-- -->
This classic and extra simple method for steaming fish en papillote (or inside parchment paper packets) yields juicy, tender results for everything from sablefish and salmon to halibut to tilapia. If...
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Ingredients
- 4 (6-ounce) boneless, skin-on or skinless halibut, cod, salmon or sablefish fillets
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons extra-virgin olive oil
- 1 small lemon, lime or orange, thinly sliced
- 1 1/2 tablespoons chopped fresh thyme, oregano, rosemary or flat-leaf parsley
- 1/2 cup any of the following: pitted and halved Kalamata olives, capers, thinly sliced green onions, grated zucchini or carrots (optional)
- 1/2 cup cherry tomatoes or chopped tomato
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