Fish en Papillote with Anchovy Butter, Fennel, & Olives

Start to finish this whole preparation takes about 20 minutes. And its delicious! You can also add any extra vegetables you like, they will all steam really well and be flavored by the fish and butter. Learn this technique and you will use it over and over again. I promise.

Fish en Papillote with Anchovy Butter, Fennel, & Olives
serves 2

shopping list

• 1 Bulb Fennel, thinly sliced (use a mandoline if you have one)

• 1/2 C Pitted Green Olives, cut in half

• 2 Ounces Anchovy Garlic Butter

• 1 Orange, segmented

• 2 Salmon Fillets (I like the skin on, but you can remove if you wish)

equipment

• Sheet Tray 

• Parchment Paper

steps

1. Preheat oven to 425°

2. Lay out two sheets of parchment paper (approx 12” square)

3. Working in the lower half of each square, layer half the fennel, olives, anchovy garlic butter, and oranges. Place a fillet on top of each.

4. Fold the top half of the parchment over and crimp all the edges to seal. It doesn’t have to be perfect, just sealed.

5. Put your salmon “packets” on a sheet tray and bake for 10-12 minutes.

6. I like to serve these by putting the whole packet on the plate and allowing everyone to open their own at the table. Dramatic!