Snapper in Packets with Squash, Date, and Lemon Compote

fish snapper food lover's cleanse 2015 healthy

Sara Dickerman

4, plus leftover fish for lunch Servings

Source

Ingredients

1½ pounds halibut, snapper, or cod fillets, skinned, boned, cut into 5 portions

Kosher salt and freshly ground pepper

1 cup Squash, Date, and Lemon Compote, divided

2 tablespoons olive oil, divided

15 sprigs fresh thyme, divided

2 tablespoons chopped toasted hazelnuts

Flaky sea salt (for serving)

Method

Preheat the oven to 425°. Season fish with salt and pepper.

Cut 5 sheets of aluminum foil, approximately 18 inches long (or, if you are using parchment, fold each sheet of paper and cut it into an angular heart shape).

For each packet (except the lunch portion), place a heaping ¼-cupful of squash compote in the center of the aluminum sheet. Top compote with fish and drizzle with oil. Place 3 sprigs thyme on the fish and seal the packet. The goal is to seal tightly but leave a little airspace around the fish. Bring the long sides together and fold over together, then roll up the short ends neatly. Place the packet on a baking sheet, and repeat with remaining fish fillets. (Top the fifth portion with oil and thyme.)

Bake packets until fish is opaque at the center, 14–16 minutes. Halibut and thicker black cod fillets will take closer to 20 minutes. Reserve packet of fish without compote for tomorrow’s lunch.

Carefully open dinner packets; top with hazelnuts and season with flaky salt.