- Preheat oven to 200°C (400°F).
- Place 4 sheets of aluminum foil about 35 cm (14 in.) long on your work surface.
- Place a fish fillet in the centre of each sheet.
- Mix remaining ingredients in a bowl. Salt and pepper to taste.
- Spread mix evenly over fish fillets.
- Bake for about 15 minutes or until flesh flakes easily with a fork.
- Serve with wild rice and green beans.
CHEF’S SECRET
If you want a touch of colour and spice, add a few slices of radish or a bit of finely chopped red chili to the vegetable mixture.
- Add some fresh thyme or chives to the dill for an additional layer of aromatic complexity.
- Serve this dish with an arugula or baby spinach salad and a lemony vinaigrette.
- Make sure to seal the parchment packets well so that the steam does not escape during cooking, allowing the flavours of the fish and vegetables to blend.
The Ocean Perch and Fennel en Papillote is a delicate, aromatic dish that pairs subtle seafood flavours with notes of aniseed and fresh crunchy vegetables. Each ocean perch fillet is carefully cooked to perfection in its own juices to preserve its tenderness and juiciness. The finely julienned fennel adds a slightly crunchy texture and a sweet flavour that pairs perfectly with the delicate fish. Snow peas give the dish a touch of bright colour and a slightly sweet flavour, while freshly chopped dill provides a depth of earthy, aromatic flavor. The lemon mixture infuses the dish with a refreshing acidity that enhances the other ingredients. Served with a side of wild rice and green beans, this ocean perch en papillote is an ode to elegant simplicity, ideal for a light but satisfying dinner.