Barramundi en Papillote with Citrus Arugula Salad and Roasted Corn

Ingredients

• 2 Barramundi fillet (Costco BetterFish fillet, fully thawed; approximately 6 oz)
• 1 Small onion (Sliced paper-thin)
• 1 Medium carrot (Cut into thin matchsticks or peeler ribbons)
• 4 cloves Garlic (Thinly sliced or minced)
• 2 tbsp Capers (Slightly drained)
• 1 tsp Bottled lemon juice (For the parchment pouch)
• 2 tbsp Olive oil (For the parchment pouch)
• Salt (Pinch, for seasoning the fish and vegetables)
• Black pepper (Pinch, for seasoning the fish and vegetables)
• 2 cups Raw arugula
• 1 cup Hearts of palm (Canned or jarred, sliced into rounds)
• 1 Bag Shelled edamame (Thawed)
• 1 Cob Roasted corn kernels (Cut fresh off a roasted corn cob)
• 1 Clementine (Juiced for the salad dressing)
• 2 tbsp Olive oil (For the salad dressing)
• Bottled lemon juice (A splash, for the salad dressing)
• Salt (To taste, for the salad dressing)
• Black pepper (To taste, for the salad dressing)

Steps

1. 1

   Preheat the oven to 400°F (200°C). Tear off two sheets of parchment paper approximately 12 × 16 inches and fold it in half like a book.

2. 2

   If preparing the corn from a cob, stand the roasted corn cob upright on a cutting board. Using a sharp knife, slice downward along the cob to remove the kernels, then set the kernels aside.

3. 3

   Open the parchment flat. Arrange the sliced onion and carrot ribbons on one half of the paper, creating a compact vegetable bed.

4. 4

   Pat the thawed barramundi dry with a paper towel. Season both sides with salt and black pepper, then place the fillet directly on top of the onion and carrot.

5. 5

   Scatter the sliced or minced garlic and the slightly drained capers over and around the fish.

6. 6

   Drizzle 1 teaspoon of bottled lemon juice and 1 tablespoon of olive oil over the fish, garlic, capers, and vegetables.

7. 7

   Fold the empty half of the parchment over the fish. Starting at one corner of the open edge, make a small triangular fold inward. Continue making overlapping triangular folds around the entire edge, pressing firmly to form a tight, airtight seam. Tuck the final corner underneath to secure the packet; do not use staples.

8. 8

   Place the sealed parchment pouch on a baking sheet and bake on the middle rack at 400°F (200°C) for exactly 15 minutes.

9. 9

   Remove the packet from the oven and let it rest unopened on the counter for 2 minutes so the fish can finish steaming. The pouch will contain very hot steam.

10. 10

    While the fish bakes, whisk the clementine juice, 2 tablespoons of olive oil, a splash of bottled lemon juice, salt, and black pepper in a small bowl until combined.

11. 11

    Just before serving, add the arugula, sliced hearts of palm, thawed shelled edamame, and roasted corn kernels to a salad bowl. Toss with the citrus dressing until evenly coated.

12. 12

    Carefully cut open the puffed parchment pouch at the table, keeping your hands and face away from the escaping steam. Serve the barramundi alongside the fresh citrus arugula salad.

Notes

Open the parchment packet cautiously because trapped steam is extremely hot. Serve immediately for the best texture. The source specifies a 2-minute unopened rest after baking.

Nutrition per serving

• main
• seafood
• healthy
• high-protein
• baked
• en papillote
• salad
• gluten-free