This recipe for black lentils with lightly caramelized onions and spinach is super simple and delicious. The key? A hefty splash of balsamic vinegar that reduces in the pan, offering both sweetness and acidity. Served over a schmear of lemony Greek yogurt sauce or labneh, this has become a favorite weeknight meal.
Black lentils cook quickly, hold their shape, and have a nice texture and flavor. They behave very similarly to French green lentils but cook more quickly. Friends, do you know about black lentils?
I bought them on a whim, and then immediately made this spinach recipe from Stacy Adimando’s Piatti , which calls for garnishing the lentils with a plump ball of burrata. As Ina says: How bad can that be?
I first made the lentils for my parents who were visiting, and in place of the burrata, I served them atop creamy, tangy labneh (also known as labnah or labne: essentially strained yogurt or yogurt “cheese”).
This has become one of my favorite weeknight meals, another great one to add to your repertoire of lightning fast lentil recipes .
How to Cook Black Lentils
- Place black lentils in a pot. Cover with water by at least an inch.
- Add a teaspoon of salt.
- Bring to a boil; lower heat and simmer 23-25 minutes.
- Drain, and use as desired.
Make Them Ahead
- Put the lentils in a pot, bring it to a simmer, cover the pot and slide the pot off the heat. I’ll do this before we head out to afternoon activities with the kids. When I get home, the lentils are nearly cooked; I just need to bring to a simmer and cook briefly.
- Sauté the onion ahead of time and just leave it in its pan on the stovetop.
- Make the entire recipe up until the point when you add the spinach. Hold the spinach till you are ready to reheat the lentils. Once they are warm, fold in the spinach.
Change it Up
I’ve mostly been using, as the recipe suggests, tender baby spinach, but I’ve also used beet greens (and roasted beets). I think any number of greens could work here: Swiss chard, turnip greens, mustard greens, etc.
Stacy prefers to serve these lentils with burrata, which makes sense — the texture and sharpness of the lentils balances out the creaminess of the burrata. I image fresh ricotta or whipped goat cheese would also work well here. When I can’t find labneh, I’ll stir together a simple yogurt sauce made with Greek yogurt, fresh lemon, and salt. It works beautifully.
Once you make this dish once, you’ll find countless ways to adapt it with various greens, vegetables, and creamy schmears. I hope you love it as much as I do.
Here’s the play-by-play: Gather your ingredients.
Simmer the lentils in one pot; sauté an onion in another.
When the lentils are finished, add some vinegar to the onions and let it reduce.
Combine the lentils and onions.
Add spinach.
Fold it in.
Get ready to serve.
Smear some labneh across a plate. If you can’t find labneh, you can stir together a lemony yogurt sauce, which works well here: Greek yogurt + fresh lemon + salt.
Spoon lentils over top. I could eat this every night.
Description
Adapted from Stacy Adimando’s Piatti.
Scale this recipe up as needed. I find a half cup of lentils feeds two of us and leaves us with a teensy bit of leftovers. One cup of lentils would feed 4 people comfortably.
You could also use homemade ricotta , or even goat cheese whipped with some milk to thin to a spreadable consistency.
For the lentils:
- 1/2 cup black lentils (or French green lentils)
- kosher salt
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 1/4 cup white balsamic vinegar
- 5 ounces baby spinach
- labneh or burrata (one 8-oz ball) or lemony-yogurt sauce (recipe below)
- flaky sea salt, such as Maldon, for finishing
For the lemony-yogurt sauce:
- 1 cup Greek yogurt
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- Place the lentils in a small pot and cover with water by at least an inch. Add a teaspoon of kosher salt. Bring to a simmer. Simmer till done. Times will vary considerably. My black lentils have been cooking consistently in about 23-25 minutes. If you are using French Green lentils, they’ll likely need a little more time. Taste before draining them.
- Meanwhile, in a large skillet, heat the oil over high heat. Add the onions and a pinch of salt. Stir. Cover the pan and immediately turn the heat to low. I like to cook the onions super slowly for the entire time the lentils are cooking. Open the lid to check on the onions periodically, allowing any water trapped in the lid to drip back into the pan.
- When the lentils are done, remove the lid from the onion pan and turn heat to medium. Add the vinegar and cook until it reduces and becomes almost syrupy. Add the lentils and stir to combine. Add the spinach and a pinch of salt, then turn off the heat. Leave the spinach alone for a minute or two, then use tongs or a large spoon to incorporate the leaves into the lentils. Taste. Adjust with sea salt as needed or a splash more vinegar if necessary.
- To serve, smear some labneh across a plate. Spoon the warm spinach and lentils over top. Alternatively, if using burrata, break up the ball of burrata and drop spoonfuls of the creamy cheese over top. Or, if you are making the lemony yogurt sauce, stir together the yogurt, lemon, and 1/2 teaspoon salt until smooth; then smear that over a serving platter, before topping it with the spinach and lentils.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
This recipe for black lentils with lightly caramelized onions and spinach is super simple and delicious. The key? A hefty splash of balsamic vinegar that reduces in the pan, offering both sweetness and acidity. Served over a schmear of lemony Greek yogurt sauce or labneh, this has become a favorite weeknight meal.
Black lentils cook quickly, hold their shape, and have a nice texture and flavor. They behave very similarly to French green lentils but cook more quickly. Friends, do you know about black lentils?
I bought them on a whim, and then immediately made this spinach recipe from Stacy Adimando’s Piatti , which calls for garnishing the lentils with a plump ball of burrata. As Ina says: How bad can that be?
I first made the lentils for my parents who were visiting, and in place of the burrata, I served them atop creamy, tangy labneh (also known as labnah or labne: essentially strained yogurt or yogurt “cheese”).
This has become one of my favorite weeknight meals, another great one to add to your repertoire of lightning fast lentil recipes .
How to Cook Black Lentils
- Place black lentils in a pot. Cover with water by at least an inch.
- Add a teaspoon of salt.
- Bring to a boil; lower heat and simmer 23-25 minutes.
- Drain, and use as desired.
Make Them Ahead
- Put the lentils in a pot, bring it to a simmer, cover the pot and slide the pot off the heat. I’ll do this before we head out to afternoon activities with the kids. When I get home, the lentils are nearly cooked; I just need to bring to a simmer and cook briefly.
- Sauté the onion ahead of time and just leave it in its pan on the stovetop.
- Make the entire recipe up until the point when you add the spinach. Hold the spinach till you are ready to reheat the lentils. Once they are warm, fold in the spinach.
Change it Up
I’ve mostly been using, as the recipe suggests, tender baby spinach, but I’ve also used beet greens (and roasted beets). I think any number of greens could work here: Swiss chard, turnip greens, mustard greens, etc.
Stacy prefers to serve these lentils with burrata, which makes sense — the texture and sharpness of the lentils balances out the creaminess of the burrata. I image fresh ricotta or whipped goat cheese would also work well here. When I can’t find labneh, I’ll stir together a simple yogurt sauce made with Greek yogurt, fresh lemon, and salt. It works beautifully.
Once you make this dish once, you’ll find countless ways to adapt it with various greens, vegetables, and creamy schmears. I hope you love it as much as I do.
Here’s the play-by-play: Gather your ingredients.
Simmer the lentils in one pot; sauté an onion in another.
When the lentils are finished, add some vinegar to the onions and let it reduce.
Combine the lentils and onions.
Add spinach.
Fold it in.
Get ready to serve.
Smear some labneh across a plate. If you can’t find labneh, you can stir together a lemony yogurt sauce, which works well here: Greek yogurt + fresh lemon + salt.
Spoon lentils over top. I could eat this every night.
Description
Adapted from Stacy Adimando’s Piatti.
Scale this recipe up as needed. I find a half cup of lentils feeds two of us and leaves us with a teensy bit of leftovers. One cup of lentils would feed 4 people comfortably.
You could also use homemade ricotta , or even goat cheese whipped with some milk to thin to a spreadable consistency.
For the lentils:
- 1/2 cup black lentils (or French green lentils)
- kosher salt
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 1/4 cup white balsamic vinegar
- 5 ounces baby spinach
- labneh or burrata (one 8-oz ball) or lemony-yogurt sauce (recipe below)
- flaky sea salt, such as Maldon, for finishing
For the lemony-yogurt sauce:
- 1 cup Greek yogurt
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- Place the lentils in a small pot and cover with water by at least an inch. Add a teaspoon of kosher salt. Bring to a simmer. Simmer till done. Times will vary considerably. My black lentils have been cooking consistently in about 23-25 minutes. If you are using French Green lentils, they’ll likely need a little more time. Taste before draining them.
- Meanwhile, in a large skillet, heat the oil over high heat. Add the onions and a pinch of salt. Stir. Cover the pan and immediately turn the heat to low. I like to cook the onions super slowly for the entire time the lentils are cooking. Open the lid to check on the onions periodically, allowing any water trapped in the lid to drip back into the pan.
- When the lentils are done, remove the lid from the onion pan and turn heat to medium. Add the vinegar and cook until it reduces and becomes almost syrupy. Add the lentils and stir to combine. Add the spinach and a pinch of salt, then turn off the heat. Leave the spinach alone for a minute or two, then use tongs or a large spoon to incorporate the leaves into the lentils. Taste. Adjust with sea salt as needed or a splash more vinegar if necessary.
- To serve, smear some labneh across a plate. Spoon the warm spinach and lentils over top. Alternatively, if using burrata, break up the ball of burrata and drop spoonfuls of the creamy cheese over top. Or, if you are making the lemony yogurt sauce, stir together the yogurt, lemon, and 1/2 teaspoon salt until smooth; then smear that over a serving platter, before topping it with the spinach and lentils.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
This recipe for black lentils with lightly caramelized onions and spinach is super simple and delicious. The key? A hefty splash of balsamic vinegar that reduces in the pan, offering both sweetness and acidity. Served over a schmear of lemony Greek yogurt sauce or labneh, this has become a favorite weeknight meal.
Black lentils cook quickly, hold their shape, and have a nice texture and flavor. They behave very similarly to French green lentils but cook more quickly. Friends, do you know about black lentils?
I bought them on a whim, and then immediately made this spinach recipe from Stacy Adimando’s Piatti , which calls for garnishing the lentils with a plump ball of burrata. As Ina says: How bad can that be?
I first made the lentils for my parents who were visiting, and in place of the burrata, I served them atop creamy, tangy labneh (also known as labnah or labne: essentially strained yogurt or yogurt “cheese”).
This has become one of my favorite weeknight meals, another great one to add to your repertoire of lightning fast lentil recipes .
How to Cook Black Lentils
- Place black lentils in a pot. Cover with water by at least an inch.
- Add a teaspoon of salt.
- Bring to a boil; lower heat and simmer 23-25 minutes.
- Drain, and use as desired.
Make Them Ahead
- Put the lentils in a pot, bring it to a simmer, cover the pot and slide the pot off the heat. I’ll do this before we head out to afternoon activities with the kids. When I get home, the lentils are nearly cooked; I just need to bring to a simmer and cook briefly.
- Sauté the onion ahead of time and just leave it in its pan on the stovetop.
- Make the entire recipe up until the point when you add the spinach. Hold the spinach till you are ready to reheat the lentils. Once they are warm, fold in the spinach.
Change it Up
I’ve mostly been using, as the recipe suggests, tender baby spinach, but I’ve also used beet greens (and roasted beets). I think any number of greens could work here: Swiss chard, turnip greens, mustard greens, etc.
Stacy prefers to serve these lentils with burrata, which makes sense — the texture and sharpness of the lentils balances out the creaminess of the burrata. I image fresh ricotta or whipped goat cheese would also work well here. When I can’t find labneh, I’ll stir together a simple yogurt sauce made with Greek yogurt, fresh lemon, and salt. It works beautifully.
Once you make this dish once, you’ll find countless ways to adapt it with various greens, vegetables, and creamy schmears. I hope you love it as much as I do.
Here’s the play-by-play: Gather your ingredients.
Simmer the lentils in one pot; sauté an onion in another.
When the lentils are finished, add some vinegar to the onions and let it reduce.
Combine the lentils and onions.
Add spinach.
Fold it in.
Get ready to serve.
Smear some labneh across a plate. If you can’t find labneh, you can stir together a lemony yogurt sauce, which works well here: Greek yogurt + fresh lemon + salt.
Spoon lentils over top. I could eat this every night.
Description
Adapted from Stacy Adimando’s Piatti.
Scale this recipe up as needed. I find a half cup of lentils feeds two of us and leaves us with a teensy bit of leftovers. One cup of lentils would feed 4 people comfortably.
You could also use homemade ricotta , or even goat cheese whipped with some milk to thin to a spreadable consistency.
For the lentils:
- 1/2 cup black lentils (or French green lentils)
- kosher salt
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 1/4 cup white balsamic vinegar
- 5 ounces baby spinach
- labneh or burrata (one 8-oz ball) or lemony-yogurt sauce (recipe below)
- flaky sea salt, such as Maldon, for finishing
For the lemony-yogurt sauce:
- 1 cup Greek yogurt
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- Place the lentils in a small pot and cover with water by at least an inch. Add a teaspoon of kosher salt. Bring to a simmer. Simmer till done. Times will vary considerably. My black lentils have been cooking consistently in about 23-25 minutes. If you are using French Green lentils, they’ll likely need a little more time. Taste before draining them.
- Meanwhile, in a large skillet, heat the oil over high heat. Add the onions and a pinch of salt. Stir. Cover the pan and immediately turn the heat to low. I like to cook the onions super slowly for the entire time the lentils are cooking. Open the lid to check on the onions periodically, allowing any water trapped in the lid to drip back into the pan.
- When the lentils are done, remove the lid from the onion pan and turn heat to medium. Add the vinegar and cook until it reduces and becomes almost syrupy. Add the lentils and stir to combine. Add the spinach and a pinch of salt, then turn off the heat. Leave the spinach alone for a minute or two, then use tongs or a large spoon to incorporate the leaves into the lentils. Taste. Adjust with sea salt as needed or a splash more vinegar if necessary.
- To serve, smear some labneh across a plate. Spoon the warm spinach and lentils over top. Alternatively, if using burrata, break up the ball of burrata and drop spoonfuls of the creamy cheese over top. Or, if you are making the lemony yogurt sauce, stir together the yogurt, lemon, and 1/2 teaspoon salt until smooth; then smear that over a serving platter, before topping it with the spinach and lentils.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
This recipe for black lentils with lightly caramelized onions and spinach is super simple and delicious. The key? A hefty splash of balsamic vinegar that reduces in the pan, offering both sweetness and acidity. Served over a schmear of lemony Greek yogurt sauce or labneh, this has become a favorite weeknight meal.
Black lentils cook quickly, hold their shape, and have a nice texture and flavor. They behave very similarly to French green lentils but cook more quickly. Friends, do you know about black lentils?
I bought them on a whim, and then immediately made this spinach recipe from Stacy Adimando’s Piatti , which calls for garnishing the lentils with a plump ball of burrata. As Ina says: How bad can that be?
I first made the lentils for my parents who were visiting, and in place of the burrata, I served them atop creamy, tangy labneh (also known as labnah or labne: essentially strained yogurt or yogurt “cheese”).
This has become one of my favorite weeknight meals, another great one to add to your repertoire of lightning fast lentil recipes .
How to Cook Black Lentils
- Place black lentils in a pot. Cover with water by at least an inch.
- Add a teaspoon of salt.
- Bring to a boil; lower heat and simmer 23-25 minutes.
- Drain, and use as desired.
Make Them Ahead
- Put the lentils in a pot, bring it to a simmer, cover the pot and slide the pot off the heat. I’ll do this before we head out to afternoon activities with the kids. When I get home, the lentils are nearly cooked; I just need to bring to a simmer and cook briefly.
- Sauté the onion ahead of time and just leave it in its pan on the stovetop.
- Make the entire recipe up until the point when you add the spinach. Hold the spinach till you are ready to reheat the lentils. Once they are warm, fold in the spinach.
Change it Up
I’ve mostly been using, as the recipe suggests, tender baby spinach, but I’ve also used beet greens (and roasted beets). I think any number of greens could work here: Swiss chard, turnip greens, mustard greens, etc.
Stacy prefers to serve these lentils with burrata, which makes sense — the texture and sharpness of the lentils balances out the creaminess of the burrata. I image fresh ricotta or whipped goat cheese would also work well here. When I can’t find labneh, I’ll stir together a simple yogurt sauce made with Greek yogurt, fresh lemon, and salt. It works beautifully.
Once you make this dish once, you’ll find countless ways to adapt it with various greens, vegetables, and creamy schmears. I hope you love it as much as I do.
Here’s the play-by-play: Gather your ingredients.
Simmer the lentils in one pot; sauté an onion in another.
When the lentils are finished, add some vinegar to the onions and let it reduce.
Combine the lentils and onions.
Add spinach.
Fold it in.
Get ready to serve.
Smear some labneh across a plate. If you can’t find labneh, you can stir together a lemony yogurt sauce, which works well here: Greek yogurt + fresh lemon + salt.
Spoon lentils over top. I could eat this every night.
Description
Adapted from Stacy Adimando’s Piatti.
Scale this recipe up as needed. I find a half cup of lentils feeds two of us and leaves us with a teensy bit of leftovers. One cup of lentils would feed 4 people comfortably.
You could also use homemade ricotta , or even goat cheese whipped with some milk to thin to a spreadable consistency.
For the lentils:
- 1/2 cup black lentils (or French green lentils)
- kosher salt
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 1/4 cup white balsamic vinegar
- 5 ounces baby spinach
- labneh or burrata (one 8-oz ball) or lemony-yogurt sauce (recipe below)
- flaky sea salt, such as Maldon, for finishing
For the lemony-yogurt sauce:
- 1 cup Greek yogurt
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- Place the lentils in a small pot and cover with water by at least an inch. Add a teaspoon of kosher salt. Bring to a simmer. Simmer till done. Times will vary considerably. My black lentils have been cooking consistently in about 23-25 minutes. If you are using French Green lentils, they’ll likely need a little more time. Taste before draining them.
- Meanwhile, in a large skillet, heat the oil over high heat. Add the onions and a pinch of salt. Stir. Cover the pan and immediately turn the heat to low. I like to cook the onions super slowly for the entire time the lentils are cooking. Open the lid to check on the onions periodically, allowing any water trapped in the lid to drip back into the pan.
- When the lentils are done, remove the lid from the onion pan and turn heat to medium. Add the vinegar and cook until it reduces and becomes almost syrupy. Add the lentils and stir to combine. Add the spinach and a pinch of salt, then turn off the heat. Leave the spinach alone for a minute or two, then use tongs or a large spoon to incorporate the leaves into the lentils. Taste. Adjust with sea salt as needed or a splash more vinegar if necessary.
- To serve, smear some labneh across a plate. Spoon the warm spinach and lentils over top. Alternatively, if using burrata, break up the ball of burrata and drop spoonfuls of the creamy cheese over top. Or, if you are making the lemony yogurt sauce, stir together the yogurt, lemon, and 1/2 teaspoon salt until smooth; then smear that over a serving platter, before topping it with the spinach and lentils.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Description
Adapted from Stacy Adimando’s Piatti.
Scale this recipe up as needed. I find a half cup of lentils feeds two of us and leaves us with a teensy bit of leftovers. One cup of lentils would feed 4 people comfortably.
You could also use homemade ricotta , or even goat cheese whipped with some milk to thin to a spreadable consistency.
For the lentils:
- 1/2 cup black lentils (or French green lentils)
- kosher salt
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 1/4 cup white balsamic vinegar
- 5 ounces baby spinach
- labneh or burrata (one 8-oz ball) or lemony-yogurt sauce (recipe below)
- flaky sea salt, such as Maldon, for finishing
For the lemony-yogurt sauce:
- 1 cup Greek yogurt
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- Place the lentils in a small pot and cover with water by at least an inch. Add a teaspoon of kosher salt. Bring to a simmer. Simmer till done. Times will vary considerably. My black lentils have been cooking consistently in about 23-25 minutes. If you are using French Green lentils, they’ll likely need a little more time. Taste before draining them.
- Meanwhile, in a large skillet, heat the oil over high heat. Add the onions and a pinch of salt. Stir. Cover the pan and immediately turn the heat to low. I like to cook the onions super slowly for the entire time the lentils are cooking. Open the lid to check on the onions periodically, allowing any water trapped in the lid to drip back into the pan.
- When the lentils are done, remove the lid from the onion pan and turn heat to medium. Add the vinegar and cook until it reduces and becomes almost syrupy. Add the lentils and stir to combine. Add the spinach and a pinch of salt, then turn off the heat. Leave the spinach alone for a minute or two, then use tongs or a large spoon to incorporate the leaves into the lentils. Taste. Adjust with sea salt as needed or a splash more vinegar if necessary.
- To serve, smear some labneh across a plate. Spoon the warm spinach and lentils over top. Alternatively, if using burrata, break up the ball of burrata and drop spoonfuls of the creamy cheese over top. Or, if you are making the lemony yogurt sauce, stir together the yogurt, lemon, and 1/2 teaspoon salt until smooth; then smear that over a serving platter, before topping it with the spinach and lentils.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Find it online : https://alexandracooks.com/2019/06/14/black-lentils-with-spinach-labneh/
** I originally posted this recipe in July of 2008 but I’m republishing it today with a few notes added. **
I love fish, but it can be tricky to cook — so easily overcooked — and it cools down quickly. Cooking fish en papillote solves both of these problems.
If you’ve never given it a go, rest assured it is a nearly foolproof way of cooking fish and super easy, too: I added a video above of the parchment paper folding method, and if you want more video guidance, I recently made fish en papillote on Instagram Stories .
The Beauty of Cooking Fish En Papillote
- Heat Retention . When cooked en papillote, a fish fillet retains its heat remarkably well. These packages somehow manage to keep the fish fillets hot without drying them out one bit.
- Ability to Make Ahead. The packets can be prepared ahead of time — perfect for entertaining. Note: Because of the lemon juice and the salt, these packets should not be assembled for more than two or three hours ahead of time.
- Versatility . Fill the packages with whatever you like: squash, tomatoes, mushrooms, onions, scallions, herbs, etc. Be sure to slice vegetables thinly to ensure they cook during the 10 minutes of oven time. Use any number of fish — branzino, trout, striped bass, red snapper are all good options. A good rule of them is: 10 minutes at 500ºF for every 1/2-inch of filet thickness.
- Healthy . You can load these packages with vegetables, and season everything lightly with olive oil, lemon, salt and pepper. The package keeps all of the juices released by the fish and vegetables inside, creating a steaming hot, tender, flaky package of goodness.
- Fast. These little parcels are quick to assemble and are nearly one-pouch wonders.
- Foolproof : I am always amazed by how well fish cooks when given the en papillote treatment — it’s never overcooked.
Note: I should have sliced the asparagus much more thinly or used my peeler to shave the spears. I’ve used finely slivered snow peas with success, too.
From July 2008
Description
What’s nice about these packages is that you can assemble them ahead of time. Note: Because of the salt and lemon, I wouldn’t assemble much more than 2 hours ahead of time.
Use the recipe below as a guide. I always include: some sort of green like Swiss chard or spinach, shallots, olives, capers, olive oil, lemon, white wine, salt, and pepper. Vegetables change depending on the season: cherry tomatoes are nice as is summer squash. Be sure to cut vegetables thinly to ensure they cook properly. If you include asparagus, I recommend shaving it with a peeler as opposed to slicing it (as I did in this Instagram Story. )
- 4 18×13-inch (approximately) pieces parchment paper
- about 16 leaves Swiss chard or Spinach, washed and dried
- 4 6-oz fish fillets of white fish such as Bronzino or Striped Bass
- kosher salt and freshly ground black pepper to taste
- 4 tablespoons thinly sliced shallots
- 2 tablespoons capers
- 2 to 3 lemons: you’ll need 12 thin slices, plus more for squeezing
- ½ cup Nicoise or Kalamata olives, pitted, optional
- 1 cup cherry tomatoes, optional
- 1 cup sliced zucchini, optional
- 4 tablespoons olive oil
- 4 tablespoons white wine or Prosecco
- sliced basil, parsley or tarragon, optional
- Preheat the oven to 500ºF.
- Lay one sheet of parchment paper on the counter and fold it in half lengthwise just to make a crease. Open the parchment paper. Place about four leaves of Swiss chard or spinach in the center of the parchment paper just below the centerfold. Top with fish fillet. Season with salt and pepper to taste. Top with about a tablespoon of shallots and 1.5 teaspoons capers. Squeeze some lemon over the fish. Nestle three slices of lemon on the sides of the fish. Sprinkle some olives, tomatoes, and zucchini (if using) around the fish. Top with 1 tablespoon olive oil and 1 tablespoon white wine.
- Fold top half of paper over bottom half and begin folding tightly from the center to one of the sides. Go back to the center and fold tightly in the opposite direction. (See video for more assistance.)
- Repeat with each fish. Place packages on a cookie sheet and cook for 10 minutes. (Estimate about 10 minutes per inch — if the fillets are a little bit thicker than one inch, add 1 or 2 minutes.)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Fish
- Method: En Papillote
- Cuisine: French
