The Pioneer Woman Tasty Kitchen
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Fish and Chips in Parchment

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Level: Easy

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Description

Healthier than the bar food, but not void on flavor in the slightest. Also—no cleanup is necessary!

Ingredients

  • 1-¼ pound Baking Potatoes Or Baby Potatoes, Very Thinly Sliced
  • 4 teaspoons Olive Oil
  • Salt And Pepper
  • 1-½ pound Firm White Fish Such As Cod, Cut Into 4 Portions
  • ½ whole Lemon, Very Thinly Sliced
  • 8 Tablespoons White Wine
  • 2 Tablespoons Chopped Fresh Dill
  • 1 Tablespoon Drained Capers

Preparation

Preheat the oven to 400 F. Prepare 4 large sheets of parchment paper, each about the size of a baking sheet.

To assemble the packets, layer a mound of potatoes in the center of 1 piece of parchment. Drizzle it with oil, and sprinkle with salt and pepper. Top with a piece of fish. Top the fish with several lemon slices, a bit more oil and salt and 2 tablespoons white wine. Roll the edges of the parchment paper tightly around the fish to form a half-moon shaped packet. Repeat with the other 3 pieces of fish.

Bake the packets for 15 to 20 minutes or until fish is cooked through and flaky. Remove packets from the oven. Gently unwrap the packets and slide the fish, potatoes and any juices onto plates. Serve topped with fresh dill and capers.

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