This is a great one for a quick but healthy meal that looks and tastes like you're at a fine restaurant. Also great when cooking for just one or two.
For each serving:
Preheat the oven to 450° F (230° C)
Place fish just above the center line of a piece of parchment that is large enough so that there's 3 or more inches above and on either side of the fish.
Sprinkle the zest, scallion, and capers onto the fish.
Cover with the thyme sprigs.
Add salt & pepper to taste.
Drizzle with olive oil.
Cover with lemon slices.
Brush the egg liberally onto the top half of the parchment. Fold over the bottom half and press around the fish to get a good seal. Start at the bottom left corner and roll paper tightly toward the fish. Work your way around until it's fully sealed. At the end fold the corner under.
Repeat process for each serving you wish to make.
Place packets onto a baking pan and roast for 12 minutes (15 if the loin pieces are especially thick).
[Consider roasting some asparagus along with the fish - place into a roasting pan one layer deep, drizzle with olive oil, sprinkle with salt and pepper and your favorite dried herbs (Italian mix, Herbs de Provence, whatever you like), mix them up with your fingers to evenly coat the spears. Pop into the oven for the same time as the fish!]
Serve right in the packet. Tear open from the top to keep the steamy juices in.
Recipes from the Road
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