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
BONNIE'S FABULOUS FISH IN A SACK (PAPILLOTTE)
I am always looking for fast, delicious meals. This recipe has it all, easy to prepare, delicious and healthy, too, and the best part, is that it is a complete fish dinner in a foil sack that you bake in the oven! Serve it with a salad and French bread, maybe wine, and ooh la la, it is so good! Photo and recipe is my own.
Provided by BonniE ! @ReikiHealsTheSoul
Categories Fish
Number Of Ingredients 12
Steps:
- Pull 4 sheets of tin foil lay them on a flat surface and spray the dull side with Pam. Pre-heat the oven to 400 degrees. Bake for 40 minutes.
- Scrub the potatoes, and pierce the skins a couple of times and microwave all of them on the turn tray for about 8 minutes. Cook about 3/4 done so when you slice them they stay solid. They will finish cooking in the oven. When they are done, set aside.
- Open one end of the frozen green bean package and run hot water in the bag, rinse and fill it again, and do this several times until the beans are thawed and warm. Pour them out on a cutting board and blot with paper towels. Cut each bean in half. Set aside.
- You will be making all four of the sacks at once. Divide the green beans into 4 portions. Lay a mound of green beans in the center of each piece of foil. Lay the fish on top of the green beans on each foil. Slice the potatoes into about 4 slices per potato and place on the sides of the fish on each foil. (View photo to see how it looks before it is cooked.)
- Salt and lightly pepper the fish and potatoes. Sprinkle each fish sack with the garlic, and lay a strip of red bell pepper across the fish, and add the basil leafs. Cut up the pat of butter into pieces and place it on the potatoes, drizzle all with olive oil.
- Pick up the long ends of the foil and bring them together at the edges and seal. Leave it loose so it can create steam from the juices. Then seal the sides. Seal it well, leave no gaps. Then place the sacks on a baking tray and place in the pre-heated oven at 400 degrees and bake 40 minutes. Take one out and test with a fork. If it flakes, it is done.
- Open the fish sacks carefully. They are hot and steamy. Fold the foil back on the sides to make a bowl for meal to rest in. Serve the fish sacks resting in a large soup bowl. Now add the sauce and drizzle about a tablespoon over each fish and serve. Enjoy!
- Cook's Tip: This is a dish you can really have some fun with. In no time, you will be making your own variations with your own seasonings. This is our favorite rendition of this recipe. You can use fresh fish, of course, but frozen fillets are such a time saver that I always keep a huge bag of frozen catfish and frozen fillet of sole handy. When making this recipe with the thin frozen fillets, I sandwich them together to have the appearance of a whole fish, and it works great. You can also add olives if desired. Bon Appetite!
FISH IN A POUCH
Provided by Food Network
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a small mixing bowl, combine the butter, Worcestershire sauce, parsley, garlic, salt, and white pepper. Use a rubber spatula to mix the ingredients well until smooth. This is called a compound butter.
- Position rack in center of oven and preheat the oven to 375 degrees F.
- Season each fish fillet with 1/2 teaspoon of the Baby Bam.
- Lay each fillet in the center of a piece of aluminum foil and spoon 2 tablespoons of the compound butter over the top of the fish.
- Bring the long edges of the aluminum foil together and make thin folds to form an airtight seal. One side at a time, bring the outer short edges together and fold 2 or 3 times inward to seal the sides of the pouch.
- Repeat with the remaining fish fillets.
- Lay the pouches on a baking sheet and place in the oven.
- Bake for 20 minutes.
- Using oven mitts or pot holders, remove the baking sheet from the oven and cut the pouches open with kitchen scissors, or carefully unfold the pouches. Watch out for steam-keep your face away!
- Serve immediately.
- Place all the ingredients in a mixing bowl. Stir well to combine, using a wooden spoon. Store in an airtight container for up to 3 months.
"LUNCHBAG" SWORDFISH WITH MEDITERRANEAN TOMATO SAUCE AND LINGUINI
The recipe makes more tomato sauce than you will need for the fish. It is delicious as a pasta sauce, a topping for bruschetta, or a sauce or side dish for grilled poultry or meat. For the best flavor, use garden fresh tomatoes.
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h55m
Yield 4 servings; makes about 1 quart sauce
Number Of Ingredients 15
Steps:
- Put tomatoes in a large bowl and season with salt and pepper, to taste. Add oregano, parsley, garlic, onion, capers, peppers, olives, lemon juice, pepper oil, and 4 tablespoons of the extra-virgin olive oil. Stir gently just to mix and set aside at least 1 hour. Adjust seasonings, if desired. Mixture will become more liquid and sauce-like over time.
- Preheat oven to 450 degrees F.
- Bring a large pot of salted water to a boil and cook linguini until al dente. Drain and toss with remaining 2 tablespoons extra-virgin olive oil. Reserve.
- To cook the fish: (See Chef's Note below if using waxed paper.) Place a small square of parchment or waxed paper at the bottom of each paper bag. Place small pile of linguini in each of the bags. Top with a spoonful of tomato sauce, making sure to moisten the linguini with the juices. Lay a piece of fish on top and arrange with another spoonful of sauce. Moisten again with juices from the sauce and season with salt and pepper.
- Fold over the tops of the bags, place them on a baking sheet, and bake for 15 minutes.
- To serve, transfer the bags to 4 dinner plates and let each diner cut open the package to enjoy the aromas.
SPANISH FISH IN A SACK
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat oven to 400 degrees F.
- Rip off 4 sheets of parchment paper, each a little over a foot long.
- Place 1/4 of the green beans in the center of each sheet then top with 2 anchovy fillets -- optional, 1/4 of the garlic, 1/4 of the pimiento or roasted pepper strips, chopped olives and cod or snapper portions. Season the fish with salt and pepper and top with equal amounts of the scallions and parsley. Drizzle extra-virgin olive oil liberally and equally along with lemon zest and juice evenly over the fish portions. Fold the top and bottom edges together and crease several times then crease up the ends of the packets, making a sack for each fish to cook in. Arrange the sacks on the baking sheet and place in the center of the hot oven.
- Bake packets 20 minutes. Serve a packet per dinner plate and cut open at table. Pass salad or Potatoes with Chorizo and Onions or even simply some good, chewy bread to round out the meal.
- Heat a medium skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, and the chorizo. Cook sausage 2 minutes, flip cook another minute then add potatoes and onions to the pan in an even layer over the sausage. Season the potatoes and onions with salt, pepper and paprika then turn sections of the potatoes using a spatula so that the chorizo is on top and potatoes and onions are on the bottom. Place a smaller skillet on top and press down. Weight the skillet with a few heavy cans. Cook 10 to 12 minutes. Remove weight and turn again to combine all ingredients. Cook another 3 to 4 minutes then add parsley, remove from heat and serve.
More about "fish in a sack recipes"
FISH RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 1Total Time 45 minsCategory Healthy MealsCalories 420 per serving
- Make a bag for your fish by tearing off a 35cm x 45cm strip of tin foil and folding it in half across the middle.
- Fold three of the sides up like an envelope, sealing the edges by brushing them with a little beaten egg before folding.
- Leave one side open.Roughly chop or slice the potatoes, then cook in a pan of boiling salted water for 6 minutes.
- Drain and leave to cool slightly. Trim and chop the fennel into wedges, reserving the fronds, then finely slice the lemon.
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