The 35th recipe I’ve made for this group is Fish en Papillote and can be found in the Whole30 Cookbook on page 183. Margaret's post is here.
Ingredients: tomatoes, shallot, garlic, olive oil, herbs, salt, tilapia (or cod, sole, or salmon), black pepper, Kalamata olives, fresh parsley, and lemon. (I have homegrown herbs right outside my back door in the spring, summer, and fall, so I used dill, oregano, thyme, basil, chives, and parsley for serving.)
I learned how to make these fancy papillote packages years ago when our Whisk Wednesdays group was cooking through a Cordon Bleu book and have used this method countless times over the years. It is such a wonderful way to get everything together, have it all set to go, just cook it right before serving, and clean up is a breeze. We like how it keeps the fish so moist. The flavors in this recipe were all very Mediterranean, something we both enjoy, so with very little effort, and no unusual ingredients, it’s a great weeknight meal, especially for Fish on Friday here. We served it with fresh asparagus from our farm basket and the leftover vegetables from the chicken dinner earlier in the week. Definitely a repeat.
As usual here on this blog, I do not publish recipes that belong to others, respecting their rights as authors. Many times the recipe creators are generous and publish them online, or you can buy the book I that I have cited and have all the recipes at hand.