Ingredients:

  • 4 (6 oz / 170g) white fish fillets (Cod, Halibut, or Sea Bass)
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) cracked black pepper
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 tbsp (15ml) fresh lemon juice
  • 2 cloves (6g) garlic, thinly sliced
  • ¼ cup (40g) Kalamata olives, pitted and halved
  • 2 tbsp (15g) capers, drained
  • 1 cup (150g) cherry tomatoes, halved
  • 1 small (50g) zucchini, thinly sliced into half-moons
  • 1 tbsp (3g) fresh parsley, chopped
  • 2 slices (10g) lemon, thinly sliced

Instructions:

  1. In a medium bowl, combine the olive oil, lemon juice, sliced garlic, olives, capers, cherry tomatoes, and zucchini. Toss gently until the vegetables are coated in a glossy emulsion.
  2. Cut four large heart-shaped pieces of parchment paper.
  3. Place one fish fillet in the center of each heart and season with salt and pepper.
  4. Spoon a generous portion of the vegetable mixture over the fish and top with a lemon slice and a sprinkle of parsley.
  5. Fold the paper over the fish and crimp the edges tightly with small, overlapping folds to create an airtight seal.
  6. Place the pouches on a baking sheet and bake at 400°F (200°C) for 12 to 15 minutes until the pouches have puffed up and the fish feels firm.