This is one of my favorite ways to cook fish because it’s fun, healthy, easy to prepare, and so delicious! Cooking en papillote (pronounced “ehn pahp-ee-yoht”) is a simple, classic French method of cooking fish that results in light, tender, flavorful fish. I chose a delicate green tea to make the sauce so that it wouldn’t overpower the fish. ONO Moroccan Mint is the perfect choice because it infuses a wonderful mint flavor and a ton of antioxidants found in the green tea!

The fish is enclosed in paper and steams in its own juices and other delicious ingredients that are added. Vegetables, Moroccan Mint green tea, spices and fish will cook together in a beautifully wrapped package. You can also use foil or leaves, instead of parchment paper, but do not add anything acidic. The acid will react with the foil and leave an unpleasant after taste.

INGREDIENTS:

2 - 12” squares of parchment paper
Extra virgin olive oil or olive oil spray
2 - 4-oz of salmon
Kosher salt and freshly ground black pepper, to taste
1/2 lemon cut in half
Zest of one lemon
zucchini thinly sliced
leeks thinly sliced
ONO Moroccan Mint Green Tea Sauce (below)

DIRECTIONS:

1. Preheat the oven to 375 degrees, F.
2. Fold each square of parchment in half and cut into a heart shape.
3. Open each heart and brush lightly with extra virgin olive oil or spray with olive oil spray.
4. Sprinkle both sides of fish with salt and pepper. Set aside.
5. Thinly slice all veggies, lightly spray them with olive oil and toss with a pinch of kosher salt and pepper and the lemon zest.
6. Divide the veggies in half. Put half of the veggies on one side of the heart
7. Put one piece of fish on top of each bundle of veggies. Top with a few veggies, some minced mint, a generous squeeze of lemon and a light drizzle of olive oil. Spoon some of the Moroccan Mint green tea sauce on top of each piece of fish.
8. Now, to wrap up these packets: fold the top of the heart over the fish and veggies. At the top end of the heart, away from the point, fold up both edges (top and bottom) and crease well. Move down about ½ inch and fold up the edges, overlapping your first fold. Continue folding and creasing all around the parchment heart until you get to the point. Fold and crease the point twice. You now have successfully wrapped your fish en papillote.
9. Place the packets side by side on a baking sheet, making sure the packets aren’t touching.
10. Bake in the center of the oven until the packets are well puffed and the fish is cooked, about 10-12 minutes.
11. Enjoy with a hot cup of ONO Moroccan Mint tea. Find out more benefits of tea here ->  click.

ONO Moroccan Mint Green Tea Sauce
INGREDIENTS:
3 tbsp extra-virgin olive oil    
1 medium shallot, minced (about 3 tbsp)  
1 tbsp chopped fresh mint leaves  
4 tablespoons lemon juice
1/8 cup of ONO Moroccan Mint tea brewed
1 tsp sugar (or a pinch of truvia)
Dash of salt & pepper  
1 tablespoon of butter
DIRECTIONS:

1. In a medium saucepan, heat the olive oil. Gently cook the shallots until translucent.
2. Add the minced mint, lemon juice, ONO Moroccan Mint tea, and sugar.
3. Reduce the liquid by half then whisk in the butter.
4. Take off the heat and reserve to use with the fish.