Fish Packets with Potatoes, Lemon & Capers

In this packet, the golden, crusty potato cake takes on the tangy flavors of lemon and capers. The delicate fish fillets are quite thin so be careful not to overcook.

Preheat a gas or charcoal grill. Combine shallots, parsley and capers in a small bowl. Whisk lemon juice, wine, oil and mustard in a small bowl or glass measuring cup. Stack two 20-inch sheets...


Ingredients

  • 1/4 cup chopped shallots
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons capers, rinsed and chopped
  • 1/4 cup lemon juice
  • 2 tablespoons dry white wine
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons Dijon mustard
  • 1 pound yellow-fleshed potatoes, such as Yukon Gold, peeled and sliced 1/8 inch thick
  • 1/4 teaspoon salt, or to taste
  • 1 pound sole or flounder fillets, cut into 4 portions

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