Monday, June 11, 2012

Fish en Papillote Recipe

Hello, is there anybody out there?!?! 

Wow, it has been a long time since my last blog post and I apologize for that. There have been lots of fun and exciting things happening that have distracted me from getting any blog posts up.  Since March, we celebrated both my husband and my birthdays, went to the Bahamas, Quebec City, and Pennsylvania, celebrated Mother's Day, completed a very successful local MS walk, and I started a new job!  We sure have been busy, but with all of this celebration comes lots of fun food and recipes for me to share.  So stay tuned to lots of great recipes to follow this one. 

Fish en Papillote has become a very popular recipe in my house.  Don't let the fancy name fool you, this is a simple and easy fish dish that packs a big punch.  The recipe bakes the fish and vegetables together in a parchment paper packet to allow the layers of flavors to meld together.  The fish stays nice and moist by steaming in the packet with some white wine and olive oil.  Plus, the presentation is beautiful!  Each person gets their own packet, and seeing the steam escape from each packet around the table makes everyone feel special. 

I have modified the original recipe, but feel free to test out different vegetables and white fish types.  This recipe has so much flexibility, so use what you have on hand and make it your own!

Fish en Papillote Recipe
Recipe modified from Melissa d’Arabian
Serves 4 

1/2 red onion, julienned
1 red pepper, julienned
1 large carrot, julienned
1 clove garlic, minced
1 tablespoon extra-virgin olive oil
Salt & Pepper
4 (4-ounce) cod fillets or other white fish
1 lemon, thinly sliced, seeds removed
8 sprigs fresh thyme
1/4 cup white wine

Preheat oven to 375 degrees F.

In a bowl, mix together the onion, red pepper, carrot and garlic. Add the olive oil and season with salt and pepper, then 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, 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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