I used swordfish for this recipe because it had been caught that day and looked fantastic. Most of the time, I use snapper. You can vary the vegetables and spices to your liking. Remember to spray the inside of the parchment (where the food goes) with oil spray. I always put some of the veggies on the bottom for the fish to rest on. In this recipe, I used green beans. I used tomatoes from Robert's garden, but cherry tomatoes would be better.
For 2 persons ( 1 package per person )
2 pieces of swordfish (7 ounces each)
1/2 cup of roughly chopped olives
1-2 TBS chopped garlic
1-2 TBS chopped parsley
1 cup chopped tomatoes
A handful of green beans (about ½ lb.)
4-6 anchovy fillets
1 lemon, zest and juice
1TBS capers (rinsed)
3-4 TBS olive oil
Salt and pepper
Preheat oven to 400 degrees Fahrenheit. Preheat the baking sheet in the oven.
Cut 2 sheets of parchment paper 14 x 15 inches each.
Spray the center of the paper with cooking oil. Place ½ of the green beans in the center, then top with 2-3 anchovy filets. Season the fish with salt and pepper and put it on top of the anchovies. Sprinkle with lemon juice. In a bowl, mix the tomatoes, olives, capers, parsley, lemon zest, garlic and olive oil. Season with salt and pepper. Nestle the veggies around the fish. To close, fold the parchment paper over each serving and make small overlapping pleats to seal the packages above and fold the open sides. Arrange the packages on the preheated baking sheet and place in the center of the hot oven. Bake for 20 minutes more or less, until the fish is opaque and flakes easily in the center. I cooked my swordfish for 25 minutes and it was perfect. My fish was very thick and had a bone. Serve a packet per dinner plate and cut open at the table, removing the paper. Serve with rice or crusty bread.