Fish en papillote

July 1, 2009

MAKES 6 SERVINGS

3 ounces butter

1 red onion, thinly sliced

1 red pepper, seeded and thinly sliced

1 carrot, thinly sliced

1 lemon, sliced

6 (4-ounce) trout or pike fillets 6 teaspoons black olive tapenade

1 tablespoon fresh parsley, chopped

Salt and pepper

Prepare a wood fire using a fire pit or ring with adjustable grates.

Cut six large pieces of aluminum foil and rub them with butter. Combine onion, pepper and carrot. Distribute veggies and lemon on the greased foil. Place fish on top, and top fish with a dollop of olive tapenade and sprinkle of parsley. Season with salt and pepper.

Seal the foil around the fish to create a pouch. Place packets on the grate over the fire. When the pouch pops up (about 5 to 7 minutes), it signals that the fish is done. Allow fish to rest for three minutes near the fire before opening the pouch. Serve immediately.

Frank Brunacci, Sixteen

Nutrition facts per serving: 287 calories, 18 g fat, 9 g saturated fat, 97 mg cholesterol, 5 g carbohydrates, 24 g protein, 120 mg sodium, 1 g fiber