Best 4 Fish En Papillote Recipes

FISH EN PAPILLOTE

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.

STEAMED FISH EN PAPILLOTE

Steps:

• Prepare parchment packets Heat the oven to 400°F. Lightly season fish on both sides with salt and pepper. Cut four pieces of parchment paper (each measuring 12 by 17 inches) and lay them on a clean work surface. Fold each in half crosswise; then open, and lay flat. Divide spinach leaves among parchment, mounding it on one side of the fold. Divide the compound butter in half, then divide one of the halves among the four packets, spooning it on top of the spinach; top each with 2 lemon slices. Lay a fillet on top of the lemons and spoon remaining compound butter on fish. Fold over parchment and then form the half-moon packet: beginning at one of the corners, make small overlapping pleats all the way around to seal the edges completely.
• Steam packets Transfer packets to a rimmed baking sheet, and cook in the oven until parchment puffs up, about 12 minutes (8 minutes per inch of thickness for firm-fleshed fish).
• Serve Immediately place a packet on each of four plates and use kitchen shears to cut open the packets at the table. Serve with lemon wedges.
• Ingredients
• Firm-fleshed fish varieties with plenty of flavor work best with the caper butter in this recipe; try halibut, salmon, or striped bass.
• Since they can be rinsed, salt-packed capers will actually taste less salty than those packed in brine and have a pure caper taste. Use nonpareil capers whenever possible.

FISH EN PAPILLOTE

Steps:

• Preheat oven to 450 degrees. Mix lime zest and juice, garlic, ginger, onion, and chiles in a medium bowl. Fold four 20-inch pieces of parchment in half lengthwise. Unfold, and place 1 fillet and 1 head bok choy along each crease. Rub both with 2 tablespoons oil, and season with salt and pepper. Top each fillet with some onion mixture and 2 sprigs cilantro.
• Fold parchment over fish, making small overlapping folds along edges and sealing with a paper clip. Place on rimmed baking sheets. Roast until parchment puffs, 10 to 12 minutes. Carefully cut packets, avoiding escaping steam, and serve.

FISH EN PAPILLOTE

Steps:

• Preheat the oven to 375 degrees, F.
• Fold each square of parchment in half and cut out a heart shape. (You have all done this before-in school when you made Valentine cards.).
• Open each heart and brush lightly with extra virgin olive oil or spray with olive oil spray.
• Sprinkle both sides of fish with salt and pepper; set aside.
• Wash asparagus and break off and discard the woody ends.
• Lightly spray olive oil on the asparagus and toss with a pinch of kosher salt and pepper and the lemon zest.
• Divide the asparagus in half; put half of the asparagus on each of the hearts, just to one side of the center of each heart.
• Put one piece of fish on top of each bundle of asparagus.
• Top with one sprig of dill (or half of the dried dill), a slice of lemon and either ½ of the butter or a light drizzle of olive oil.
• Splash half the wine on top of each piece of fish.
• Now, to wrap up these packets: fold the top of the heart over the fish and asparagus.
• At the top end of the heart, away from the point, fold up both edges (top and bottom) and crease well.
• Move down about ½ inch and fold up the edges, overlapping your first fold. Continue folding and creasing all around the parchment heart until you get to the point.
• Fold and crease the point twice.
• You now have successfully wrapped your fish en papillote--yeah!
• Place the packets side by side on a baking sheet, making sure the packets aren't touching.
• Bake in the center of the oven until the packets are well puffed and the fish is cooked, about 10-12 minutes.
• To serve, put a packet on your sweetheart's plate, place in front of her, and with a dramatic flourish and a "watch out for the steam," carefully slice the packet open with a sharp knife.
• You watch out, too-the steam will be very hot.