2 (6-ounce) arctic char fillets (about 1 inch thick)
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1/4 cup julienne-cut leeks
1/4 cup julienne-cut red bell pepper
1/4 cup julienne-cut carrot
1/4 cup julienne-cut snow peas
How to Make It
Preheat oven to 450°.
Combine first 4 ingredients in a small bowl; stir until blended.
Cut 2 (15 x 24-inch) pieces of parchment paper. Fold in half crosswise. Draw a large heart half on each piece, with the fold of the paper along the center of the heart. Cut out the heart, and open. Sprinkle both sides of fillets with salt and pepper. Place one fillet near fold of each parchment heart. Top each fillet with half the vegetables and half the butter mixture. Start at the top of the heart and fold edges of parchment, sealing edges with narrow folds. Twist the end tip to secure tightly. Place packets on a baking sheet. Bake at 450° for 15 minutes. Place on plates; cut open. Serve immediately.
Sustainable Choice: If arctic char is not available from your fishmonger, substitute frozen wild Alaskan salmon.
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A friend made this for us tonight and we loved every bite. Fish was moist and flavorful and vegies were perfectly done. I'll be using this recipe, kindly sent to me by said friend, over and over as it is both light and delicious!
Such a lovely, simple dish with a beautiful presentation. The lemon and dill give the fish and vegetables such a fresh flavor. I used asparagus and green onions in lieu of peas and leeks because they are what I had on hand, and I skipped the red peppers. I also used frozen salmon (mostly thawed); fifteen minutes at 450 was perfect for both fish and veggies. This would be an easy and impressive meal to serve to company, but also works great for a weeknight family meal! I'll be making this again.
This is a good recipe--healthy, flavorful, and very easy for a weeknight meal. I usually use salmon as artic char is either impossible to find or wildly expensive. The fish stays very moist in the packet, and you can use any veggies you have on hand (halved cherry tomatoes, asparagus, green beans, etc.) I've also used olive oil in place of the butter, which is easier to mix with the dill and spread evenly over the fish. Makes a complete meal along with some little potatoes, rice, or bread.
I had never used parchmant in this manner before, so I was a bit nervous to give this recipe a try. The preparation was easy & fun. My fish market did not have arctic char, so I used salmon filets instead. The meal was cooked to perfection and tasted delicious. I will definitely be making this again.
Delicious! Arctic char was not available at my fish market so I substituted with sole filets. The filets were thin so I layered one on top of another and then topped with the julienned vegetables and the herbed butter. The parchment pouches steamed the vegetables and fish and created a lovely, light broth. I served with wild rice and mixed greens for a true 5 star dinner experience for my family. I will definitely make this dish again.
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