Fish in parchment over an onion and fennel bed, with blackberry sauce (ingredients, chicken)

[Medtran49]

As requested,


Two white fish fillets, such as halibut or the thick part of a cod fillet, about 1-1/2 to 2 inches thick
1/2 cup very thinly sliced fresh fennel
1/2 cup very thinly sliced sweet onion
1/2 to 1 tsp fresh fennel fronds
1/4 fresh lemon
2 Tbsp melted butter
salt and pepper
Parchment paper

Sauce
3/4 cup fresh blackberries, 2 berries reserved for garnish
1 Tbsp blackberry jam
1/2 tsp sherry vinegar
Tiny pinch of cayenne
Salt and pepper

Wash and drain the blackberries. Smash them in a small bowl. Stir in remainder of sauce ingredients. Taste for seasoning and adjust as needed. Set aside.

Preheat oven to 450 F. Using 14 to 16 inches of parchment paper, cut into a heart shape. Mix fennel, onions and fronds together. With point of parchment heart toward you, place half of fennel and onion mix just to the right side of center. Salt and pepper. Drizzle a little of the butter on top. Place 1 of the fillets on top of the fennel/onion mixture, squeeze a little lemon juice on it, then drizzle with a tiny bit of the butter, salt and pepper. Fold other half of paper over. Starting at wide end, fold over about 1/3 inch of paper like a rope. See picture.
Bake for 12-15 minutes depending on size of your fillet. Remove from oven, place packet on plate. Open.packet by cutting an X in paper and folding back. Spoon sauce over, place a blackberry on top or to the side and serve.

We were going to have this with wild rice, but didn't realize we were low so ended up making a pilaf with onion, celery and mushrooms sauteed in butter until tender, adding rice and toasting, then adding chicken broth, salt and pepper, and cooking until done.