Wild caught White fish fillets cooked in parchment packets in the oven, with fennel, olives, cherry tomatoes and lime slices. We used Chilean Sea Bass, but you can pick any firm fish you like. This dish pairs very well with rice or some yukon potatoes, (steamed or roasted) or with a big green salad if you are wanting to go paleo.
Family favorite, especially during the summer. We cook the fish outside on the grill, in our trusty cast Iron, seasoned to perfection from countless uses, frying pan. Serve with ample amounts of either ice cold beer, fruity sangria, mojitos, or of course margaritas! You can use any type of wild caught fish that suits you. You may want to vary the seasoning if you pick Salmon, but any white fish will go very well with this group of spices.