Don’t miss this opportunity to add a simple yet delicious seafood dish to your recipe collection! We’ve created a scrumptious version of “Fish en Papillote,” or fish in a bag, which is a fresh fish fillet baked with finely julienned vegetables and a savory, yet simple butter sauce. Baking in parchment packets is a simple and trouble-free way to prepare fish. It’s healthy, too, as no nutrients are lost. The fish actually steams in its own juices, locking in its delicate flavors.
En papillote is a French term and is a favorite way of preparing fish in New Orleans; so feel free to spice it up a notch by adding your favorite Creole or Cajun seasoning. Aromatics, such as thyme, pearl onions and capers, are also enclosed in the package to flavor the fish. You may substitute aluminum foil for the parchment paper, but if you do so, avoid using acidic ingredients like lemons, which may react with the foil and cause an unpleasant taste. When the fish is done, the parchment will brown and the packet will puff dramatically. Remove from oven, place packet on dinner plate and cut open just before serving. This delicious recipe easily doubles to serve four.
- Preheat oven to 450°F.
- In metal bowl, combine vegetables, garlic, capers, lemon juice, olive oil, two tablespoons of vegetable stock, parsley and thyme. Mix well. Set aside.
- Salt and pepper both sides of fish fillets.
- In a small saucepan, heat remaining vegetable stock with butter.
- Layer a portion of the seasoned vegetable mixture on one side of parchment paper. Set one fillet across top of vegetables. Spoon two tablespoons of butter sauce over fish. Fold parchment paper and seal packet shut (airtight) with small folds, one overlapping the next.
- Place packets on baking sheet and cook in center of oven for eight to 12-minutes.
- Enjoy with your favorite Chardonnay…
Ingredients (Serves Two)
- 2 sheets of parchment paper
- (2) 8 oz. pieces of fresh grouper (may be substituted with any white, flaky fish)
- 1/2 cup baby carrots, peeled, halved lengthwise
- 1/2 cup purple potatoes, peeled and cut to one-inch rounds
- 1/2 cup pearl onions
- 1/2 cup zucchini (julienned)
- 1/2 cup celery (julienned)
- 2 cloves fresh garlic (finely chopped)
- 1 pinch chopped fresh parsley
- 1 pinch chopped fresh thyme
- 1 teaspoon capers (rinsed)
- Juice from one lemon
- 1 tablespoon olive oil
- 1/2 cup vegetable stock (substitute with chicken or fish stock)
- 1/2 stick unsalted butter
- Salt/pepper to taste