Fish En Papillote

Ingredients  

• 4 6-ounce cod fillets or haddock another firm-bodied fish, such as salmon.
  
• ¼ cup softened butter 
• 2 garlic cloves minced
• 2 tbsp chopped fresh parsley plus additional for serving
• 1 small or 1/2 large shallot
• ½ tsp salt
• ¼ tsp ground black pepper
• 2 tsp canola oil
• 1 small lemon
• 4 cups lightly packed tender salad greens like spinach, rocket, radicchio, or even mixed greens
• 12 cherry tomatoes halved

Instructions 

• Place a rack in the centre of your oven and preheat the oven to 220 degrees
• In a small bowl, add the butter, garlic, parsley, shallot, 1/2 teaspoon salt, and pepper. Zest the lemon right into the bowl (reserve the whole lemon). With a fork, mash the butter with canola oil to smoothly combine all of the ingredients. Cut the whole lemon into thin slices (you will need 8 slices total for the recipe).
• Assemble the Packets: Tear off 4 squares of parchment that are at least 12 inches on each side. Lay the sheet flat on a work surface. Place 1 cup of salad greens in the centre of a sheet, leaving space at the top and bottom. On top of the greens, place 1 fish fillet so that it runs vertically top to bottom. Lightly sprinkle the fish with salt. With the back of a small spoon, spread one-quarter of the butter mixture on top of the fish. Lay 2 slices of lemon on top of the butter mixture and scatter 6 tomato halves around the fish.
• Fold the Parchment Packets: Lift the right and left sides of the paper up and towards the centre, directly above the fish. Touch the two sides together and tightly roll them, folding as you go, until you reach the fish. Now, roll and crimp the top and bottom ends, rolling them towards the counter, away from the centre of the fish. When you reach the end, tuck the end underneath the fish. Place the packet on a rimmed baking sheet, using the weight of the fish to hold the ends in place (you don't want the packet to come unsealed as it bakes). Repeat with remaining three packets. Reserve any remaining lemon slices for serving.
• Place in the oven and bake for 12 to 15 minutes, until the fish is fully cooked through and flakes easily with a fork. Serve warm with reserved lemon slices and additional fresh parsley as desired.