The Lovell Table

Fish in parchment is probably one of my favorite meals to prepare. It is so simple and a delicious way to roast vegetables and produce a flavorful fish recipe. You’ll chop and season the veggies and then layer them in a parchment package with a fish filet for individual portions. There are countless combinations and ways to roast fish and veggies in parchment but this one is my favorite.

Ingredients

• 4 Flounder filets
• 1 pint cherry or grape tomatoes
• 1 eggplant
• 1/2 teaspoon salt plus more for topping
• 1/2 teaspoon pepper plus more for topping
• 1 1/2 teaspoons Herbes de Provence
• 3 cloves of garlic minced
• Olive oil
• 4 sheets of parchment paper

Method

1. Heat oven to 400 degrees
2. Cut eggplant into thin 1/4 inch thick rounds
3. Slice cherry tomatoes in half
4. In a bowl combine the eggplant rounds, tomatoes, 1/2 teaspoon of salt, 1/2 teaspoon pepper, the garlic, Herbes de Provence and 1/4 cup of olive oil until the vegetables are coated in the oil and seasoning
5. Fold a sheet of parchment paper in half and cut the edges into round corners to create more of an oval shape
6. On one half of the parchment paper layer 3 rounds of eggplant, a quarter of the tomatoes and 1 fish filet
7. Top the filet with a drizzle of olive oil and a sprinkle of salt and pepper
8. Fold the other half of the parchment paper over the fish and crimp the edges to seal the packet
9. Repeat steps 5-8 for the next three filets
10. Place the fish packets on sheet pans and bake in the oven for 15-20 minutes or until the fish is cooked through at 145 degrees

Watch me make this dish on Instagram!