8 fish fillets, -6 oz. (salmon, halibut, Maui Maui, grouper or any firm fish)
1 cup preserved lemons, medium diced
1 cup sundried tomatoes packed in oil, drained (reserve the oil) and julienne
2 shallots finely diced
4T chopped flat leaf parsley
2 cups white wine
4 cups baby spinach
2 cups arugula
1 medium head fennel, cored and thinly sliced
salt and pepper
1. Preheat oven to 425° F. Set two baking sheets aside.
2. Fold 8 sheets of 20-inch long parchment paper in half to resemble a book. Using scissor to cut each paper into a heart shape. Set aside.
3. Place a fish fillet on one half of paper near the folded edge.
4. Sprinkle with salt & pepper.
5. Place on top of the fish one tablespoon each of the preserved lemon, and the sundried tomatoes, a sprinkle of shallots and the chopped parsley
6. Drizzle 3 tablespoon wine on top.
7. Working from one corner closest to the fold, make a series of small folds working around the edges of the parchment. Pressing firmly to “seal “ in the fish. Place the packet on a baking sheet. Repeat with the remaining fish.
8. Place the baking sheets in a 425º F oven and cook for 12 minutes.
9. When the fish is almost finished baking, in a small bowl, whisk together the lemon juice, and oil. Season with salt and pepper. In Medium bowl toss the spinach, arugula and fennel with the dressing (you may not use all of the vinaigrette; adjust to desired amount of coating of the greens). Add salt and pepper, if needed
10. When the fish is done, Place each papillotes on a plate. Cut or tear back the paper, place a spoon of greens on top of then fish. Cover with the paper and allow the greens to slightly wilt. Serve immediately.
TIPS AND TRICKS
• Always roast 2 chickens. They make great leftovers.
• Trussing the chickens makes it cook more evenly and is easier to turn.
• I remove the cooked rosemary sprigs before serving but stir the chopped cooked lemons into the vegetables.