White fish en papillote

Yield: 4 servings
Parchment cooking paper
Non-stick cooking spray

• 4 3-oz. white fish fillets (such as cod, flounder, halibut, or rockfish)
• 4 Tbsp. commercial tapenade, or see recipe below
• Juice of 2 medium lemons (about 4 Tbsp.)
• ¼ cup white wine (not too sweet, such as Pinot Grigio), or may substitute an equal amount of chicken broth or white grape juice

1. Preheat oven to 350 degrees.
2. Prepare four 8x10-inch pieces of parchment paper by spraying with non-stick cooking spray. Place one fish fillet in the middle of each piece of parchment paper. Spread 1 Tbsp. of tapenade on each fillet. Top each with 1 Tbsp. of lemon juice and 1 Tbsp. white wine (may use a non-alcoholic substitute).
3. Form a packet around each fillet by folding over the sides of the parchment paper, forming a tight seal.
4. Place the packets on a baking sheet in the preheated oven for 10 to 15 minutes for thinner fish, a little longer for thicker fillets. You can test doneness by opening one packet. When the fillet has turned opaque, it is done.

Homemade Tapenade

• 2 s black olives, preferably
• oil cured, pitted
• 3 anchovies, rinsed and patted
• dry (optional)
• 3 Tbsp. drained capers
• 3 Tbsp. extra-virgin olive oil
• 2 Tbsp. fresh lemon juice
• 2 cloves garlic, coarsely chopped
• 2 tps. fresh thyme leaves (or 1 tsp. dried)
• Salt and ground black pepper, to taste

1. Combine all ingredients in a food processor. Pulse until the mixture is still coarse but has a uniform consistency. Makes about 2¾ cups of tapenade.

Nutrition facts (per serving): Calories 130, Carbohydrate 3 grams (g), Fiber 0 g, Protein 19 g, Total fat 3 g, Sodium 65 milligrams (mg)