29 Apr White Fish en Papillote With Spiralized Carrots and Zucchini
This low-carb dinner uses a traditional French method, en papillote, to simply cook white fish. The result is a moist, succulent fish that melts in your mouth. Tilapia works well for this recipe, as does halibut. Served on the side are freshly spiralized carrots and zucchinis, lightly sautéed in olive oil. Once you make spiralized vegetables like this, you’ll never want to cook them any other way again.
This recipe is high potassium due to the zucchini, carrots, and fish.
To lower the potassium content, use red and green cabbage instead of zucchini and carrots.
White Fish en Papillote With Spiralized Carrots and Zucchini
- 4 green onions sliced
- 2 tablespoons olive oil + 1 tablespoon
- 1 tablespoon lemon juice
- 2 white fish filets like tilapia
- 2 carrots peeled and spiralized
- 2 zucchinis spiralized
- 2 tablespoon cilantro chopped
- Salt and pepper to taste
- Preheat the oven at 350ºF.
- Cut 2 large squares of parchment paper (16 inches or so) and lay them on top of each other.
- Mix the sliced green onions with 2 tablespoons of olive oil and lemon juice. Place the green onion mixture over the two pieces of paper and place the fish fillets on top. Add a drizzle of olive oil, season with salt and pepper.
- Lift the 2 opposite sides of the parchment paper so the edges meet above the fish mixture. Fold the edges together once and then a second time, creasing the fold well to ensure that the paper is watertight. Finish by closing the open ends with one or two turns of kitchen twine. Place in the oven for 10-20 minutes, depending on the thickness of the fish.
- Heat a pan over medium heat with a tablespoon of olive oil, add the carrot and zucchini spaghetti. Sauté for 5 minutes. The pieces can still be a bit crunchy. Before removing from the heat, add the cilantro, season with salt and pepper, and mix.
- Serve the papillote on the side of the zucchini and carrot spaghetti. You can serve the papillote directly on the plate (as in France) or open it before and serve the pieces of fish with the onions on the plate.