FISH EN PAPILLOTE, MEDITERRNANEAN-STYLE
Tender, flavor-packed fish en papillote with green peppers, tomatoes, and a light lemony sauce, all cooked together in parchment parcels. I used cod fillet in this recipe, but any fish fillet that (no thicker than 1 inch) such as halibut, trout, snapper, or even salmon should work.
Provided by Suzy Karadsheh
Categories Main Course
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees F.
- Season the fish with kosher salt and pepper on both sides.
- Prepare the sauce. Place the olive oil, lemon juice, shallots, garlic and spices in a small mixing bowl or measuring cup and whisk to combine.
- Prepare 4 large pieces of parchment paper (about 12 inches or so on each side). Fold the parchment pieces down the middle to mark two halves.
- Assemble the pouches. Place each fish fillet on the bottom half of a parchment piece. Spoon 2 tablespoons of the prepared sauce over the fish. Add 1 lemon slice, 1 tomato slice, and 1 bell pepper slice on top.
- Fold the top half of the parchment paper over the fish and veggies and go around to fold and secure each piece of parchment around the fish and veggies creating a well-wrapped pouch.
- Place the fish pouches on a large baking sheet. Bake on the middle rack of your heated oven for 12 to 15 minutes or until the fish is fully cooked and flakes easily.
- To serve, leave the fish and veggies in their own closed parchment pouches and transfer each pouch to a serving plate.
Nutrition Facts : Calories 221.3 kcal, Carbohydrate 4.9 g, Protein 26.1 g, Fat 11.7 g, SaturatedFat 1.7 g, Sodium 370.9 mg, Fiber 1.4 g, Sugar 1.7 g, ServingSize 1 serving
FISH EN PAPILLOTE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 47m
Yield 4 servings
Number Of Ingredients 11
Steps:
- 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.
DILLED SEAFOOD EN PAPILLOTE
For the opener, spread butter and prepared horseradish on thin baguette rounds, and top them with bay shrimp. Boil small red potatoes and green beans to have alongside the seafood.
Yield 2 Servings; Can Be Doubled
Number Of Ingredients 7
Steps:
- Preheat oven to 475°F. Cut two 16x12-inch pieces aluminum foil or parchment. Fold in half to make two 8x12-inch rectangles. Open foil on work surface.
- Cut salmon fillet crosswise into 1/2-inch-wide strips. Overlap half of salmon strips on half of each foil piece. Sprinkle bay scallops over. Season with salt and pepper. Sprinkle with sliced green onion and chopped dill, then drizzle with lemon juice and dot with butter. Fold second half of foil over fish. Fold in foil edges and pinch tightly to seal. Place packages on baking sheet. Bake until packages puff and seafood is just cooked through, about 8 minutes. Transfer packages to plates. Cut top of packages open with small knife or scissors. Serve with lemon wedges.
FISH EN PAPILLOTE
A recipe for simple, perfect fish en papillote with vegetables. This healthy method for baking fish in parchment results in tender, flaky fish every time!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 35m
Number Of Ingredients 10
Steps:
- Place a rack in the center of your oven and preheat the oven to 425 degrees F.
- In a small bowl, add the Land O Lakes® Butter with Canola Oil, garlic, parsley, shallot, 1/2 teaspoon salt, and pepper. Zest the lemon right into the bowl (reserve the whole lemon). With a fork, mash the butter with canola oil to smoothly combine all of the ingredients. Cut the whole lemon into thin slices (you will need 8 slices total for the recipe).
- Assemble the Packets: Tear off 4 squares of parchment that are at least 12 inches on each side. Lay the sheet flat on a work surface. Place 1 cup of salad greens in the center of a sheet, leaving space at the top and bottom. On top of the greens, place 1 fish fillet so that it runs vertically top to bottom. Lightly sprinkle the fish with salt. With the back of a small spoon, spread one-quarter of the butter mixture on top of the fish. Lay 2 slices of lemon on top of the butter mixture and scatter 6 tomato halves around the fish.
- Fold the Parchment Packets: Lift the right and left sides of the paper up and towards the center, directly above the fish. Touch the two sides together and tightly roll them, folding as you go, until you reach the fish. Now, roll and crimp the top and bottom ends, rolling them towards the counter, away from the center of the fish. When you reach the end, tuck the end underneath the fish. Place the packet on a rimmed baking sheet, using the weight of the fish to hold the ends in place (you don't want the packet to come unsealed as it bakes). Repeat with remaining three packets. Reserve any remaining lemon slices for serving.
- Place in the oven and bake for 12 to 15 minutes, until the fish is fully cooked through and flakes easily with a fork. Serve warm with reserved lemon slices and additional fresh parsley as desired.
Nutrition Facts : ServingSize 1 (of 4), Calories 273 kcal, Carbohydrate 7 g, Protein 32 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 104 mg, Sodium 516 mg, Fiber 2 g, Sugar 3 g
PAPILLOTE OF SEAFOOD
For the ultimate dîner à deux, dip into Jean-Christophe Novelli's dramatic seafood dish
Provided by Jean Christophe Novelli
Categories Dinner, Treat
Time 40m
Number Of Ingredients 14
Steps:
- Preheat the oven to 220C/ gas 7/fan 200C. Heat a splash of oil in a large saucepan, add the onion, spring onions, fennel, ginger, lemongrass, star anise and coriander and toss over a high heat for a few minutes until the vegetables begin to soften.
- Throw in the garlic and season to taste, then shoot in the mussels and prawns and splash in the wine - just enough to moisten the mussels without drowning them. Cover and cook for 30 seconds -1 minute only, then remove from the heat and check the mussels are open - if they're not, put the pan back on the heat for a few seconds until they are.
- Scoop the mussels and vegetables out into a bowl, using a slotted spoon (leave the juices in the pan). Pour the coconut milk into the pan (use the same quantity as the liquid already there) and boil for about 4 minutes until reduced to a thickish, syrupy jus. Return the mussels and vegetables to the pan, drizzle with a little oil and shake to mix everything together.
- Take a sheet of non-stick baking parchment and push it into a deep medium-sized saucepan. Spoon in half the mussels and vegetables and one star anise. Lift the paper out and twist the top to make a money bag. Tie tightly with string then make another bag. 5 Stand the bags in a large baking dish or roasting tin, then give them a quick blast in the oven for 3-4 minutes - just until you can see the crunched tops of the paper start to scorch. Lift the bags out, stand each one on a plate and untie. At the table, open the bags and breathe in the wonderful aroma before tucking in.
Nutrition Facts : Calories 251 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 1.09 milligram of sodium
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4.3/5 (4)Total Time 20 minsCategory Fish
- Lay one sheet of parchment paper on the counter and fold it in half lengthwise just to make a crease. Open the parchment paper. Place about four leaves of Swiss chard or spinach in the center of the parchment paper just below the centerfold. Top with fish fillet. Season with salt and pepper to taste. Top with about a tablespoon of shallots and 1.5 teaspoons capers. Squeeze some lemon over the fish. Nestle three slices of lemon on the sides of the fish. Sprinkle some olives, tomatoes, and zucchini (if using) around the fish. Top with 1 tablespoon olive oil and 1 tablespoon white wine.
- Fold top half of paper over bottom half and begin folding tightly from the center to one of the sides. Go back to the center and fold tightly in the opposite direction. (See video for more assistance.)
- Repeat with each fish. Place packages on a cookie sheet and cook for 10 minutes. (Estimate about 10 minutes per inch — if the fillets are a little bit thicker than one inch, add 1 or 2 minutes.)
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