Fish Filets in Parchment

This is the way I prepared the haddock with grape tomatoes and Vidalia onions that I served April 28.  I’m delighted that you enjoyed it.  I bought 3 pounds of young haddock filets, which made 9 servings.  None was more than ½ inch thick.  You would need to adjust the cooking time if you choose a fish of a different thickness.

The packets can be prepared hours in advance and refrigerated until you cook them.

Ingredients

• 3 pounds fish filets
• 1 c. grape tomatoes, sliced in half
• ½ medium Vidalia onion.  Slice the onion in half from the stem to the base.  Peel one half of the onion.  Lay it on its side and slice thinly.  Separate the onion pieces so they will cook.
• 1/3 pound fresh scallops, cut in half
• ½ pound Maine Shrimp (or medium size Gulf Coast shrimp)
• About ¼ c. extra virgin olive oil or more
• 1 or 2 lemons.  Squeeze and strain juice from one half.  Slice other half into pieces for serving.  (You may want to use 1 ½ lemons cut up, depending on size of lemons. I used only 1 lemon in all.)
• 2 tablespoons chopped fresh parsley
• Salt, freshly ground pepper
• 9 pieces of either parchment paper and staples or aluminum foil

Directions

1. Cut the parchment paper or foil into pieces large enough to accommodate 1/3 pound of fish with small topping of tomatoes and onions so the top and sides can be completed sealed.
2. Cut the fish into pieces so that you will have 9 servings.  Put back in refrigerator.
3. Put the cut tomatoes and cut onions into a bowl.  Add 1 ½ tablespoons of olive oil and 1-2 tsp. fresh lemon juice.  Stir well.
4. Spread out 4 or 5 pieces of parchment paper or foil (either works very well).  In the center of each piece of paper or foil, put one teaspoon olive oil.  Spread it with your fingers so the surface where the fish will go is coated.
5. Remove enough fish from refrigerator for 4 or 5 packets.  Put fish pieces onto the oiled paper/foil.  Lightly salt the fish and grind fresh pepper on top.
6. Put 3 scallop halves and 2 tablespoons raw Maine shrimp on top of fish.
7. Spread about 1/9 of the tomato/onion mixture with a little of the lemon juice/oil on top of each fish/shrimp/scallop mound.
8. Sprinkle with chopped parsley.
9. Seal each packet by folding over on top.  Staple if using parchment paper.  Fold ends with a double fold and staple if using parchment paper.  Return to refrigerator.
10. Repeat Steps 4-9 for the remaining servings.
11. Spread out the packets on one or more cookie sheets so they don’t overlap. 
12. Bake in a preheated 400 degree oven for 15 to 20 minutes, depending on the thickness of the fish filets.  After 15 minutes, take them out and check one for doneness by pressing on the fish.  It should be firm, not squishy.

I served the fish with lemon slices, quinoa,  and a mixture of carrots and zucchini, cut on the diagonal.

I’m sure this preparation would work well with just about any fish.  The small amount of grape tomatoes and Vidalia onions don’t overpower the fish.  You could add capers sparingly.  Remember, the thinner the fish, the thinner you must slice the vegetables so they will cook in the same time as the fish.