Fish en Papillote Recipe
Fish en Papillote
This is a time tested, perfect way to cook fish. Plus, it looks cool and is really fun to open at the table.
shopping list—
2 fillets of your favorite white fish (such as cod, haddock, or sea bass)
1 small zucchini, thinly sliced
1 small yellow bell pepper, julienned
1 small red onion, thinly sliced
1 medium tomato, sliced
2 cloves garlic, minced
Fresh thyme sprigs
Fresh parsley, chopped
1 lemon, thinly sliced
Salt and pepper, to taste
2 tablespoons white wine (or substitute with chicken/vegetable broth)
Parchment paper or aluminum foil
Olive oil
steps—
Preheat the oven to 375°F (190°C)
Prepare the Papillotes: Cut two large squares of parchment paper or aluminum foil, each about 12 inches in length. This will serve as the envelope to cook your fish.
Assemble the Bed of Vegetables: On one half of each parchment square, arrange a layer of zucchini slices, creating a bed for the fish. Place a few slices of yellow bell pepper on top of the zucchini. Scatter some red onion slices and minced garlic over the vegetables.
Season and Prepare the Fish: Pat the fish fillets dry with paper towels to remove excess moisture. Season both sides of the fillets with salt and pepper. Lay the fillets on the bed of vegetables.
Add Layers of Flavor: Lay a couple of tomato slices on top of each fish fillet. Sprinkle fresh thyme leaves and chopped parsley over the fish for a burst of aromatic flavors. Lay a couple of lemon slices on top of each fillet to infuse a zesty brightness.
Seal the Papillotes: Fold the other half of the parchment square over the fish and vegetables. Starting at one end, fold and crimp the edges tightly to seal the papillote, creating a well-sealed envelope. Repeat for the second papillote.
Infuse with Liquid: Carefully pour 1 tablespoon of white wine over each fillet. The wine will create steam inside the papillote, contributing to the cooking process and flavor infusion.
Bake to Perfection: Place the sealed papillotes on a baking sheet. Slide the baking sheet into the preheated oven and bake for about 15-20 minutes, depending on the thickness of the fish fillets. The fish should flake easily with a fork when done.
Presentation: Carefully remove the baking sheet from the oven. Place each papillote on a plate. Serve the papillotes unopened, allowing your guests to enjoy the theatrical moment of opening their own flavorful surprise.
Enjoy: As your guests open the papillotes, they'll be greeted with an aromatic burst of steam, revealing perfectly cooked fish, tender vegetables, and a symphony of flavors. Savor the moment and relish the exquisite tastes you've created.
pro tips—
Customize the vegetables and herbs to your liking.
Experiment with different types of fish for varying flavor profiles.
If you're not using alcohol, you can substitute white wine with a splash of lemon juice or chicken/vegetable broth.
Remember that the papillotes will be hot when opened, so exercise caution.