Catfish en Papier

in

This is a dish that I’ve been making it regularly for about five years. I usually make it with catfish, but it’s equally good with scrod (which is what I made it with tonight), tilapia, or any white-fleshed fish.

To make it: 
  • 4 catfish filets (or other white fish), cleaned and de-boned
  • 1 bosc pear, cored and sliced into thin wedges
  • 1 lemon, sliced thinly
  • 1 red pepper, sliced
  • about 8 artichoke hearts, quartered
  • 1/2 cup kalamata olives
  • 1/2 cup pomegranate seeds
  • 1/4 cup capers
  • 1/2 cup dijon mustard (smooth or stone-ground)
  • 1 tbsp honey
  • juice of 1/2 lemon
  • 1 tbsp olive oil
  • 1 tbsp fresh thyme, chopped
  • 2 tbsp fresh dill, chopped
  • salt and pepper to taste

Preheat oven to 425. Mix together dijon, honey, lemon juice, olive oil, thyme, dill, salt and pepper to make the sauce. Lay out each fish filet on a square piece of parchment paper and layer with lemon, about a dozen capers, 6 olives, 2 artichoke hearts and 2 tsp of pomegranate seeds. Add pepper and pear slices. Drizzle on about 2 tsp of sauce and fold the parchment corners in together to make a packet for the fish. Arrange completed packets on a cookie sheet and bake at 425 for 15 minutes (add a bit of time for thicker filets). Serve immediately with some brown rice and steamed green beans.