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Fish Veracruz en Papillote

This makes for a very elegant dinner. It looks beautiful, tastes fresh and is light. I like to try different techniques in cooking. And it’s been quite awhile since I made anything in a pouch.
Because it’s sealed, you can’t add flavor as you cook, so seasoning is key when cooking in paper. I don’t usually care for green olives but I am glad I kept them in this recipe. They give this dish a nice punch of flavor. As do the capers.
I found this recipe in Cuisine At Home the February 2012 issue. I doubled my recipe so I could have left-overs for tomorrow’s lunch.
Fish Veracruz en Papillote

Fish Veracruz en Papillote

Yield: 4


  • 2 cups seeded and diced Roma tomatoes
  • 1 cup sliced white onion
  • ½ cup chopped pimento stuffed olives
  • 2 tablespoons capers
  • 2 tablespoons lemon juice
  • 2 teaspoons minced garlic
  • 4 white fish fillets, such as halibut, with skin removed
  • 2 red or green jalapeno, sliced
  • 2 small lemons, thinly sliced


  1. Preheat the oven to 400 F. Fold 4 pieces of parchment paper (18-24 inches wide), in half. Brush inside of paper with olive oil.
  2. Combine tomatoes, onion, olives, capers, lemon juice, and garlic in a bowl. Divide tomato mixture between each paper, oil side up, near the fold; top with fillets, then jalapeno and lemon slices.
  3. Fold wide ends of paper together in the center to create a sealed packet. Tie packets with kitchen string and tuck ends underneath to secure. Transfer packets to a baking sheet and bake 20 minutes.
Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 109Total Fat: 5gSodium: 463mgCarbohydrates: 9gFiber: 2gSugar: 10gProtein: 40g

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