This morning Jay woke up at 5:30 because he’s excited to go to the beach with his buddies, then started working at that same time because it was too early to cut the grass, which he wanted to do once it got light. Once it did get light he realized he didn’t have pants on, so he waited until I got up to get pants and start working outside. I asked why he didn’t just come get pants and he said “because you’re mean when you don’t sleep enough.”
Fair enough husband, fair enough. Gotta work on that.
Anyway, fish. Fish makes us not mean! I made this fish on inspiration from my girl Rachael Ray, who’s my bff in another life. I know – dorky. I don’t care.
The great thing about this dish is that it’s packed with flavor but is incredibly simple to make and is HEALTHY. Furthermore, the method could be altered to include…anything you want! Other fish, other veggies, extra seasonings…whatever! I like this really simple version because the fish gets all tender and lemony and buttery without using any butter so….let’s get right to it.
You’ll need parchment paper. Buy it! It’s cheap and handy. If you don’t have any I think you could use aluminum foil for this, just spray it with a bit of cooking spray before you fill the packets. No worries.
First, preheat the oven to 400F. The only prep you need to do for this is to deal with the potatoes and lemon. I have a mandolin (thanks Rebecca and Ed for the wedding gift!) that I LOVE, but if you don’t have one just slice the potatoes and lemon very thinly.
So, now we build the packets. Layer a heap of potatoes right in the middle of a large piece of parchment – around the size of a baking sheet. Build the packets on a baking sheet just in case anything drips out.
Now, bake the packets for 15 – 20 minutes until the fish is cooked through and very flaky. 20 minutes made mine perfect! If you’re not sure, just open one packet and test the fish. If it flakes easily with a fork, you’re ready to eat!
The fish and potatoes go so well together, and the simplicity of this dish is just….unreal. The thin slices of potato also leave you not needing a ton per person – 1/2 baking potato per person would be more than enough.
- 1.5 pounds firm white fish such as cod, cut into 4 equal portions
- 2 baking potatoes or 4-6 baby potatoes, very thinly sliced
- 1/2 lemon, very thinly sliced
- 4 teaspoons olive oil
- 8 tablespoons white wine
- salt and pepper
- 1 tablespoon drained capers
- 2 tablespoons chopped fresh dill
- Preheat the oven to 400F. Prepare 4 large sheets of parchment paper, about the size of a baking sheet.
- To assemble the packets, layer a mound of potatoes in the center of 1 piece of parchment. Drizzle it with oil, and sprinkle with salt and pepper. Top with a piece of fish. Top the fish with several lemon slices, a bit more oil and salt, and 2 tablespoons white wine. Roll the edges of the parchment paper tightly to form a half-moon shaped packet. Repeat with the other 3 pieces of fish.
- Bake the packets for 15 - 20 minutes until fish is cooked through and flaky. Remove gently from the packets and slide the fish, potatoes, and any juices onto plates. Serve topped with fresh dill and capers.