Fish Packets with Snap Peas, Tomatoes, and Herb Butter

Name: Fish Packets with Snap Peas, Tomatoes, and Herb Butter
Yield: 4 servings
Ingredients: 1 1/2 cup (1 stick) unsalted butter, room temperature; 1 2 tablespoons finely chopped tender herbs (such as cilantro, chives, and/or parsley); 1 1 1/2 teaspoons kosher salt, divided; 1 1/2 teaspoon freshly ground black pepper, plus more; 1 1 pound sugar snap peas, trimmed; 1 1 pint cherry tomatoes (about 2 1/2 cups), quartered; 1 2 large garlic cloves, thinly sliced; 1 4 (1/2"-thick) skinless flounder or tilapia fillets (about 6 ounces each); 1 1/4 cup coarsely chopped basil; 1 4 (16x12") sheets parchment paper

From the kitchen of Carly

Delicate white fish steams inside parchment with bright snap peas, burst cherry tomatoes, and garlic, all anointed with herb butter. Open at the table and let the aromatic steam rise. Clean, elegant, and somehow feels fancy despite being simple weeknight cooking.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 cup (1 stick) unsalted butter, room temperature
12 tablespoons finely chopped tender herbs (such as cilantro, chives, and/or parsley)
11 1/2 teaspoons kosher salt, divided
11/2 teaspoon freshly ground black pepper, plus more
11 pound sugar snap peas, trimmed
11 pint cherry tomatoes (about 2 1/2 cups), quartered
12 large garlic cloves, thinly sliced
14 (1/2"-thick) skinless flounder or tilapia fillets (about 6 ounces each)
11/4 cup coarsely chopped basil
14 (16x12") sheets parchment paper

Instructions

Preheat oven to 400°F. Mix butter, herbs, 1 tsp. salt, and 1/2 tsp. pepper in a small bowl.
Fold parchment sheets in half and use scissors to cut halves into 4 large hearts. Unfold and place parchment hearts open on a work surface. Spoon 1 Tbsp. herb butter in the center of one half of each heart, then divide snap peas, tomatoes, and garlic evenly into small piles over butter. Lay fish over vegetables, then top with 1 Tbsp. herb butter; season each with 1/8 tsp. salt and a pinch of pepper. Fold parchment over and crimp edges tightly to form a sealed packet.
Transfer packets to 2 large rimmed baking sheets, arranging in a single layer. Bake until just cooked through and a tester inserted through parchment slides through fish easily, about 13 minutes. Carefully cut open packets (steam will escape). Top with basil.
Butter can be made 3 days ahead; cover and chill. Fish packets can be assembled 4 hours ahead; chill. Let sit at room temperature 15 minutes before cooking.