Two--6 oz salmons (or cod, sea bass)
2 tbs olive oil
1 tsp yellow mustard
1 tbs lemon juice
1/4 tsp salt
1/8 tsp black pepper
1/4 cup sun-dried tomatoes
1/4 cup sliced green olive
1 tbs capers
1/2 cup artichokes, sliced
1/4 cup red onions, thinly sliced
1 tbs fresh oregano, chopped
1/4 cup white wine
2 sheets of parchment paper cut into 14 inch lengths
Mix olive oil, mustard, white wine, lemon juice, salt and pepper in a bowl and set aside.
Prepare parchment paper by cutting them into 14" x 12" rectangles or try to cut the parchment paper into any shape that you like, such as the heart shape (1/2 heart after folding) if you want to impress your date on Valentine's Day. The parchment paper has to be large enough to enclose the entire fish and all the ingredients.
To assemble fish:
Fold the paper into half. Lay the parchment paper onto a working surface.
Place artichokes on the bottom.
Then place the fish on top of the artichokes.
Spread the chopped olives, caper, sun dried tomatoes and red onions on top of the fish. Drizzle the mustard mixture all over the entire fish, making sure that the edge of all the contents is positioned just beyond the center of the parchment paper.
To enclose the fish, fold one half of the parchment paper over the fish.
Crimp edges to seal the packet, making sure that none of the juice leaks out.
Place each packet onto a baking sheet. Spray with oil on top of each packet (they will brown when baked – just for decoration) and bake in preheated oven set to 350° for 15 minutes. Remove the packet and place onto plate.
Carefully cut the top wide open to serve.