Fish En Papillote, Paleoista Style

Fish En Papillote, Paleoista Style
Recipe type: Fish
Cuisine: Paleoista
Prep time: 
Cook time: 
Total time: 
Serves: 4
Being a fan of simplicity, the recipe below is one I've made many a time, and, despite its appearance of having taken hours to prepare, it’s ready to go in less than fifteen minutes of prep!
  • 4 (6 oz.) wild, local fresh fish of your choice, deboned with skin on
  • 2 carrots, peeled and julienne cut into 3″ pieces
  • 2 leeks, washed and julienne cut into 3″ pieces
  • 4 celery ribs, julienne cut into 3″ pieces
  • 1 large Meyer lemon, ½ juiced and ½ cut into four round slices, pits removed
  • 4 Tbsp. coconut oil
  • Garlic powder, to taste
  • Freshly ground black pepper, to taste
  • 4 cups wild arugula
  • Parchment paper or 4 parchment bags
  1. Preheat oven to 450 degrees F.
  2. Pat fish dry.
  3. Open each bag and place some of the carrots, leeks and celery pieces evenly in each. Place fish on top.
  4. Place one lemon slice on top of each.
  5. Drizzle lemon juice on top.
  6. Add one Tbsp. coconut oil on top of each piece of fish.
  7. Add garlic and pepper to taste.
  8. Fold bag and place on baking tray, making sure not to overlap.
  9. Cook for 15 minutes or until internal temp equals 160 degrees F (unless you’re using a sushi grade of fish).
  10. Divide arugula into four even portions. When fish is done, tear open bag and slide contents on top of bed of arugula.