INGREDIENTS
For Salsa:
6 TBSP. chopped flat-leaf parsley
1/4 cup extra-virgin olive oil
2 TBSP. white wine vinegar
2 TBSP. capers, rinsed and chopped
1 1/2 tsp. anchovy paste
1 clove garlic, chopped
For Fish:
4 flounder fillets, skinned
1/2 lb. new potatoes, very thinly sliced
1/2 small red onion, sliced
1 lemon, cut into wedges
DIRECTIONS
Heat oven to 425 degrees
Combine salsa ingredients in a bowl.
Season with salt and pepper.
Pat fish dry and season with salt and pepper.
Coat inside of 4 large pieces of parchment with nonstick cooking spray.
Arrange 1/4 of the potatoes in a single layer.
Top with 1 fillet and 1/4 of the onion.
Fold open ends securely.
Repeat process to make 3 more packets.
Bake packets on sheet pan until cooked through, about 15 minutes.
Let stand 5 minutes.
Transfer packets to serving plates; carefully tear a slit in top of each and serve with salsa verde and lemon wedges.
Serves 4.
