This recipe is part of the Weeknight Dinners menu last week. The three other dishes on the menu include turkey lettuce wraps, kimchi fried rice, and a lettuce-wrapped turkey burger with sweet potato fries. The menu repurposes ground turkey, butter lettuce, zucchini, and red onion, keeping food waste (and cost) low. There’s still time to join the cooking club if you’d like access to all menus. Each week also comes with a batch cook guide so you can prep ahead and a shopping list so you can get in and out of the store in no time. What are you waiting for? Join the cooking club now!

INGREDIENTS 

• 3/4 cup cooked brown rice (1/4 cup dry)

• 4 oz halibut

• 1 cup summer squash or zucchini, thinly sliced

• 2 Tbsp vegetable broth, low-sodium

• 1 cup little gem lettuce

• 1 orange, peeled and sliced into wheels

• 1/2 cup fennel, thinly sliced

• 1 Tbsp lemon juice

• 2 tsp extra virgin olive oil

• kosher salt

• pepper

INSTRUCTIONS 

Heat oven to 350° F. Cut 4 pieces of parchment paper into squares large enough to cover the fish and leave a 2-inch border all around; stack squash in the center of a square about the size of the fish fillet and place the halibut on top. Cover with vegetable broth, 1 tsp olive oil, and 1 tsp lemon juice; season with a pinch or two of salt and pepper.

Place the remaining parchment squares on top of the fillet and fold up the edges to form a pocket (double folding each of the four sides should be enough to seal each packet).

Put the papillote on a baking sheet and bake in the preheated oven for 10-15 minutes.

Reheat brown rice with a splash of water on the stovetop or in the microwave. Serve with fish en papillote and a side salad of little gem lettuce, orange, and fennel dressed with 1 tsp olive oil, lemon juice, and a pinch of salt.

Notes

A dry white wine or champagne can be used in place of vegetable broth.

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This post was written by Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She is a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps users get back in the kitchen and feed themselves well. Kelly specializes in meal planning, the Mediterranean diet, and sustainable behavior change, helping her clients reach their health goals while improving their relationship with food.