Chef Armen’s Fish in Parchment Paper with Purple Bliss Potatoes!

Ingredients

filets of fish of your choice, 6-8oz each
White wine
2-3 sprigs of thyme per filet of fish
Tarragon for taste
Lemon slices, around 2 lemons’ worth
Salt and pepper

Procedure

Get a parchment paper.  Season/salt and pepper both sides of the fish. Slice two lemons and place on top of filet or inside depending on how your fish is fileted. Take a couple sprigs of thyme and place them on the sides and on top of fish. You may also throw in some tarragon – it’ll compliment the fish really well. Then pinch the sides of parchment and place 1-2oz of white wine inside before closing the parchment paper for good.  7 minutes on top of the grill will get fish nice and flaky.

Purple Bliss Potatoes

Preheat oven to 350.  Place chopped purple potatoes in a bowl and toss with olive oil and garlic to coat to preference.  Broil in the oven until golden brown, stirring every 10 mins or so to distribute heat evenly and prevent sticking to sheet or roasting pot. When potatoes are cooked, mince some dill and toss in dill to get an earthy taste.