Lemon-Thyme Fish Parcels with Silk Potatoes

Ingredients

• white fish fillets4 pieces, 6 oz each
• baby potatoes1 1/2 lbs
• olive oil4 tbsp
• lemon, thinly sliced1
• lemon juice2 tbsp
• green olives, pitted and halved1/2 cup
• fennel fronds or dill1/4 cup
• thyme leaves2 tsp
• garlic, thinly sliced2 cloves
• dry white wine or water1/4 cup

Method

1. 1Simmer the potatoes in salted water until very tender, then drain and mash with 2 tablespoons olive oil and lemon juice until silky.
2. 2Heat the oven to 425°F and cut four large sheets of parchment paper.
3. 3Place each fish fillet in the center of a sheet and season with salt, pepper, thyme, garlic, olives, and a few lemon slices.
4. 4Drizzle each parcel with a little wine or water and seal tightly into a half-moon packet.
5. 5Bake the parcels on a sheet pan until puffed and the fish flakes easily.
6. 6Warm the mashed potatoes if needed and spoon them into shallow bowls.
7. 7Open the parcels at the table, nest the fish and juices over the potatoes, and finish with fennel fronds and a final drizzle of olive oil.

Tips

• Seal the parchment well so the fish steams instead of drying out.
• Choose a firm white fish that flakes cleanly but won't collapse in the parcel.
• The potato base should be very smooth; mash while hot and add olive oil gradually for the best texture.

Nutrition