April 02, 2021

Fish en Papillote with Yellow Squash

Fish en Papillote with Yellow Squash


2 18×13-inch (approximately) pieces parchment paper
2 6-oz fish fillets of firm white fish such as halibut, cod, flounder, swordfish 
Kosher salt and freshly ground black pepper to taste
1/4 medium red onion, sliced
1 lemons, sliced into 4 thin slices, plus more for squeezing
1/2 cup cherry tomatoes
1/2 cup sliced yellow squash
2 tablespoons olive oil
2 tablespoons white wine or Prosecco
Sliced basil, parsley or tarragon


Preheat the oven to 400ºF.

Lay each sheet of parchment paper on the counter and arrange your squash as a base layer and drizzle with a little olive oil. Top with fish fillet. Season with salt and pepper to taste. Add tomatoes, red onion, herbs around the fish, and lemon slices on top. Top each with 1 tablespoon olive oil and 1 tablespoon white wine.

Bring the edges of the paper to meet up in the center and fold down toward the fish. This will leave you with the top and bottom sides open, roll those up as well and close the package tightly.

Repeat with each fish. Place packages on a cookie sheet and cook for 10 minutes. (Estimate about 10 minutes per inch — if the fillets are a little bit thicker than one inch, add 1 or 2 minutes.)

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