Fish Fillets in Parchment with Young Vegetables

Serves 4 

  • 2 cups baby spinach leaves
  • 4 4 ounce to 6 ounce fish fillets, rinsed and patted dry (such as cod, walleye, or sole)
  • 4 small yellow squash, thinly sliced
  • 1 cup peas
  • 4 scallions, thinly sliced
  • 4 sprigs dill
  • 4 tablespoons butter
  • Salt and pepper to taste

Preheat oven to 350º. Cut 4 12×14 pieces of parchment into a heart shape. Lay ½ cup spinach leaves in a pile on one side of the paper. Place a fillet on top. Layer with one sliced squash, ¼ cup peas, 1 sliced scallion, and 1 sprig of dill. Dot with butter and sprinkle with salt and pepper. Fold one side of heart over the other, fold down to enclose fish. Crimp the sides. Repeat with remaining packets. Place on baking sheet and bake 10–12 minutes, or until parchment is puffed and browned. Serve immediately, opening packets carefully.