Fish en Papillote

En Papillote While on vacation we ate quite a bit of fish.  One of the more memorable meals was a white fish that they baked en Papillote.  I had done this in cooking school years back but hadn’t thought much about it since.  It looks complicated but is actually really simple and the end result it always yummy.

This recipe looks exactly like what we ate on the island and it was delicious. The quality of the fish and herbs is what will make or break this meal.  I also added a link that explains the steps of wrapping the parchment in more detail.  Be a bit adventurous and try it out.  You won’t be disappointed!

How to cook en Papillote

Fish en Papillote

Recipe courtesy Melissa d’Arabian

Prep Time:20 min    Inactive Prep Time:15 min    Cook Time:12 min
Level:Intermediate
Serves:4 servings

Ingredients

  • 1/2 red onion, julienned
  • 1 zucchini, julienned
  • 1 large carrot, julienned
  • 1 clove garlic, minced
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 4 (4-ounce) sole fillets, hake, flounder or other white fish
  • 1 lemon, thinly sliced, seeds removed
  • 8 sprigs fresh thyme
  • 4 pats butter
  • 1/4 cup white wine

Directions:
Preheat oven to 375 degrees F.
In a bowl, mix together the onion, zucchini, carrot and garlic. Adds the oil, season with salt and pepper, to taste, and toss to combine. Put each fish fillet in a large square of parchment paper and season with salt and pepper, to taste. Arrange the vegetables on top, dividing evenly. Top the vegetables with 2 lemon slices, 2 sprigs thyme, a pat of butter and 1 tablespoon white wine, layering in order. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape. Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12 minutes, depending on the thickness of the fish. To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don’t leave the juices behind.

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