Fish Packets with Caper Butter and Snap Peas
Recipe GLPRef6e45a68e4b04
Delicate fish fillets steamed in parchment packets with a bright caper butter, fresh lemon slices, and crisp snap peas. A elegant, light main course that comes together in under 30 minutes.
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Ingredients
3 tbsp softened butter
3 tbsp capers, chopped
kosher salt
1 lb sugar snap peas
1 lemon, thinly sliced
4 fillets (5 oz each) halibut or cod fillets
fresh basil, for garnish
Directions
Preheat your oven to 400°F. Cut four 12x16 inch sheets of parchment paper. In a small bowl, combine the softened butter with the chopped capers and a small pinch of kosher salt until well mixed.
Divide the snap peas evenly among the four sheets of parchment, arranging them roughly in the center of each sheet. Season the peas lightly with kosher salt.
Place one fish fillet (halibut or cod) on top of the peas on each sheet. Season each fillet with kosher salt and arrange a few lemon slices on and around each fillet.
Divide the caper butter equally among the four packets, placing a dollop on top of each fish fillet.
Fold the long sides of each parchment sheet toward the center and fold the top and bottom edges to seal completely, creating a closed packet. Place all four packets on a large baking sheet.
Bake for 12-15 minutes, until the packets puff up and the fish is opaque throughout and flakes easily when gently tested with a fork. The internal temperature of the fish should reach 145°F.
Carefully open each packet (steam will be hot), tear open the parchment if desired, and transfer the contents to a serving plate. Garnish with fresh basil and serve immediately.
