Citrus & Fennel Papillote

Citrus & Fennel Papillote
Serves 4

There is nothing that’s cleaner looking and tasting. A pretty present that hits the table without any worry you overcooked the fish. The best part is any fish and any vegetable will do once you master this technique. 

4 4-oz. portions red snapper or any white fish 
1 cara cara orange, thinly sliced
1 blood orange, thinly sliced
1 yellow beet, peeled and sliced on a mandolin
Few sprigs dill, picked and separated
Juice of 1 lemon
1 cup radishes, thinly sliced 
Extra virgin olive oil

Preheat oven to 425° F. Pat dry fish. Cut 4 pieces of parchment paper into a heart shape.

Layer citrus and beet slices on one side of each heat. Drizzle with olive oil and salt and top with fish. Drizzle and sprinkle again and then tuck in a few sprigs dill. Seal parchment and place on sheet tray. Bake for 15 minutes.

Cut open and brush cooked dill to the side. Add some fresh bright green dill. Spritz with the juice of a lemon, throw a couple of radish slices in and drizzle with olive oil.