Fish Baked in Parchment with Potatoes, Onions and A

Name: Fish Baked in Parchment with Potatoes, Onions and Anchovy Butte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 each white onion; 2 cloves garlic; 1 pound savoy cabbage; 2 teaspoons thyme chopped; 4 each potatoes; 2 tablespoons sherry vinegar; 4 each fish fillets; 1 tablespoon mint leaves chopped; 2 each shallots diced; 1 tablespoon capers; 4 each parsley sprigs

Servings: persons

2 tablespoons butter
1 each white onion
2 cloves garlic
1 pound savoy cabbage
2 teaspoons thyme chopped
4 each potatoes
2 tablespoons sherry vinegar
4 each fish fillets
1 tablespoon mint leaves chopped
2 each shallots diced
1 tablespoon capers
4 each parsley sprigs

1
Preheat oven to 350F (180C).
2
Slice the onion into 1/4 inch slices.
3
Slice the cabbage into 1/2-inch slices.
4
Heat 2 tablespoons butter in a large frying pan.
5
Add the onions and cook over medium high heat until they just begin to brown.
6
Add the garlic and cabbage, season with salt and pepper and reduce the heat to low.
7
Continue cooking about 40 minutes, or until the vegetables are tender and golden.
8
Add the thyme leaves and set aside.
9
Using a Mandoline or a very sharp knife, cut the potatoes into the paper thin slices.
10
Season with salt and pepper and toss with olive oil.
11
Cut 4 pieces of parchment paper into double layered heart shapes with a fold down the center, about 8 inches long.
12
Open up the parchment and lay out the potatoes on one side in a single layer.
13
Set a spoonful of cabbage mixture on top, sprinkle with sherry vinegar and then set a piece of halibut on top of the cabbage.
14
Season the fish with salt and pepper and then sprinkle with chopped mint.
15
Toss the carrots with the shallots, salt, pepper and olive oil and distribute among the packages on top of the fish.
16
Toss in the capers.
17
Close the packages by making tiny folds along the edges of the parchment paper hearts.
18
Bake on sheet pans 15 minutes or until fish is cooked through.
19
Cut the butter into 1/4 inch circles.
20
When the fish are done, make a cross in the top of the paper and open it up.
21
Slip a slice of anchovy butter in on top of the fish, garnish with a lemon wedge and a sprig of parsley and serve

179

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons butter, 1 each white onion, 2 cloves garlic, 1 pound savoy cabbage, and more.

Yes, Fish Baked in Parchment with Potatoes, Onions and Anchovy Butte falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish Baked in Parchment with Potatoes, Onions and Anchovy Butte

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions