Provençal Mackerel en Papillote with Fennel, Cherry Tomato and Lemon-Ginger Spinach

Instructions

1. 01

   Heat the oven to 400°F (200°C). Tear off a square of parchment about 14 inches on a side.

2. 02

   Cook the quinoa: rinse, combine with 1/2 cup water and a pinch of salt, bring to a boil, cover, and simmer 12-13 minutes. Off heat, leave covered.

3. 03

   Toss the sliced fennel with half a tablespoon of the olive oil, a pinch of salt, and the garlic. Pile into the center of the parchment.

4. 04

   Pat the mackerel dry. Lay the fillet over the fennel, season with salt and pepper, scatter the cherry tomato halves and thyme sprigs around it, and drizzle with another half tablespoon of olive oil and half the lemon juice.

5. 05

   Fold the parchment up over the fish and crimp the edges to make a sealed packet. Place on a small sheet pan and bake 12-14 minutes (the packet will puff and the fish should flake easily).

6. 06

   While the fish bakes, heat the remaining olive oil in a small skillet over medium heat. Add the grated ginger and cook 30 seconds. Add the spinach and toss until just wilted, about 90 seconds. Off heat, stir in the rest of the lemon juice and a pinch of salt.

7. 07

   Spoon the quinoa onto the plate. Pile the wilted spinach next to it. Carefully open the parchment packet (steam will escape) and slide the mackerel and its fennel-and-tomato bed over the spinach. Finish with the lemon zest and parsley.