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Love this fish baked in parchment with spinach topped with warm apricot and date salad recipe. Delicious and healthy dinner with little clean up.

SOLE IN PARCHMENT WITH WARM DATE AND APRICOT SALAD

This fish packet recipe is my favorite thing I ate last week. SO easy and delicious and clean up is a breeze.
Course: Main Course
Keyword: dinner, fish, Food, lunch, Recipe

Ingredients

  • 2 sole fillets any type of white fish would be delicious
  • 2 shallots
  • 6 ounces spinach
  • 1 lemon
  • 2 sheets parchment paper
  • 2 tablespoons unsalted butter
  • 2 apricots
  • 2 Medjool dates
  • 1.5 ounces toasted almonds
  • Small bunch parsley
  • 1 teaspoon sumac

Instructions

  • Heat the oven to 400°F.
  • Peel and slice the shallots.
  • Cut 4 thin slices from the lemon.
  • Zest and juice the remaining lemon and reserve.
  • Lay the two sheets of parchment paper side by side.
  • Pile half the spinach in the center of each sheet.
  • Add the shallots and season with salt.
  • Lay the fish piece on top of the shallots and sprinkle with more salt and top with the lemon slices and butter.
  • Bring opposites side of paper together and fold.
  • Roll the ends into the center to make a tightly sealed packet.
  • Place the packets on a baking sheet and and bake until the fish is opaque and cooked through, about 20 minutes.

Make the Salad

  • Start by cutting each apricot into eight wedges.
  • Slice the dates, discard the pits.
  • Coarsely chop the almonds.
  • Rinse, dry and chop the parsley.
  • Heat 1 tablespoon olive oil over medium heat
  • Then add the apricots, almonds, and dates
  • Season lightly with salt, and cook just until warm, about 3 minutes.
  • Add the parsley, sumac, lemon juice and zest and toss to combine.
  • When the fish is done open up the packets and divide the salad between the two packs and serve.
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