Fish en Papillote (Fish in Parcel)

Trending

As the old adage goes, breakfast is the most important meal of the day. Starting the day off right is ...

Pain Versus Gain: What is Delayed Onset Muscle Soreness, & do we need it to Grow?

Most hard working bodybuilders, from rank beginner to seasoned pro, will experience some degree of training-related muscle soreness. Whether experienced ...

The Essentials of Bodypart Specialization: Hamstring and Glute Training

In preparation for writing this article, I wanted to see what exactly was written out on the web when it ...

Fat Burners: Shedding Light to Shred the Fat

Building and maintaining muscle mass while concurrently stripping body fat to reveal the separation and conditioning which defines the elite-level ...

Interview Q&A Series with Ben: Hormones

Question: “Will taking simple carbs after a workout negate the effect of growth hormone production from your workout and kill ...

Tyrosine: An Adjunct to Intensity

Looking for lazer focus and unabated energy during tough workouts? Tyrosine could be the superamino you need to swoop in ...

Mini Tuna Ricotta Cakes

Notes: These freeze really well; once they are formed into patties or meatballs, freeze immediately (don’t cook). To thaw, leave ...

Chicken and Apple Salad

2 Servings Ingredients: 1 Bag Baby Kale, Spinach, Radicchio, and/or other assorted mixed greens 1 lb. chicken breast, cooked: Can ...

Foolproof Hard-Boiled Eggs

Ingredients: 12 Eggs Water Note: “Rolling Boil” means the water is like a Jacuzzi or hot tub – the water ...

Greek Mango Shake / Smoothie

INGREDIENTS 6oz low fat Greek yogurt, Mango flavored 1tbsp natural peanut butter 1 banana, chopped 1 cup milk, low fat ...

Chicken Milanese

Ingredients: 2 Tb lemon juice plus extra for serving 3 cloves garlic, minced 1/8 tsp sugar 1/2 c gluten free ...

Garlicky Green Beans & Mushrooms

4-8 Servings depending on macro requirement Ingredients: 2 lb green beans 1-2 cups mushrooms, sliced 2 Tb coconut or mct ...

Servings: 2

Note:

This recipe requires a bit of finesse and practice, but once you’ve done it successfully, it becomes a quick and easy recipe for dinner, or even for a date night. You don’t want to overcook the fish, so cooking time can be a bit of a gamble until you get the hang of it. Experiment with other vegetables and seasonings to create your own meal in a parcel. Enjoy!

Ingredients:

(2) 6-8 oz filets of favorite fish (bass works extremely well here)

1 small onion, sliced

1 leek, white part thinly sliced (discard the green portion)

1 bell pepper, sliced

2 Tb avocado or mct oil, divided

1 Tbs lemon juice

3 Tbs water or stock

2 large pieces of parchment paper, cut into circles large enough for fish pieces

Directions:

1. Preheat oven to 400 degrees.

2. Heat 1 Tb oil in a pan over medium heat.

3. Add onion, leek, and bell pepper to pan, and cook for 3-4 minutes to soften.

4. Lay out parchment paper circles on oven-proof tray. Fold in half and open flat.

5. Spread half of onion mixture onto one side of each of parchment paper, leaving room to fold shut.

6. Place slices of fish on top of onion mixture. Drizzle with oil, lemon juice, and dill.

7. Carefully fold parchment in half, and starting at bottom, roll/fold parchment to seal, working towards top. It will need to seal completely so liquid cant escape – this might take a few tries.

8. Before sealing completely, add 1 1/2 Tb water to each parchment pouch. Fold closed.

9. Place tray in oven and cook for 5-8 minutes, depending on thickness of fish. Note: Pouch will expand in oven from the steam – be extremely careful when opening!

10. Serve immediately. Can keep for 1 day, but doesn’t reheat well.

Premium Recipes