Imagine a culinary experience where delicate fish, vibrant vegetables, and aromatic herbs are sealed in a parchment pouch, creating a symphony of flavors that burst with every bite. Fish en Papillote is not just a recipe; it's a French cooking technique that transforms simple ingredients into an extraordinary meal that looks and tastes like it was crafted by a professional chef. Whether you're a cooking novice or a seasoned home cook, this method guarantees a moist, flavorful dish that will impress your family and guests with minimal effort and maximum taste.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: French
Serves: 2 servings
Ingredients
- White fish fillets (e.g., tilapia, sole)
- Zucchini, thinly sliced
- Cherry tomatoes, halved
- Olive oil
- Lemon, sliced
- Fresh herbs (thyme, basil)
- Salt and pepper to taste
- Parchment paper
Instructions
- Preheat your oven to 400°F (200°C). This ensures that the fish cooks evenly and thoroughly.
- Prepare the parchment paper by cutting two large rectangles, each about 12x16 inches. This will create a pouch for the fish and vegetables.
- On one half of each parchment rectangle, place a few slices of zucchini, creating a bed for the fish. This will help keep the fish moist during cooking.
- Season the zucchini with a pinch of salt and pepper to enhance its flavor.
- Lay a fish fillet on top of the zucchini. If using tilapia or sole, ensure the fillets are of even thickness for consistent cooking.
- Drizzle a teaspoon of olive oil over each fish fillet to add flavor and moisture.
- Arrange a handful of halved cherry tomatoes around the fish. These will add sweetness and acidity to the dish.
- Place a few slices of lemon on top of the fish, which will infuse it with a bright, citrusy flavor as it cooks.
- Sprinkle fresh herbs, such as thyme and basil, over the fish and vegetables. These herbs will enhance the overall aroma and taste.
- Season the entire mixture with additional salt and pepper to taste, ensuring each component is well-seasoned.
- Fold the parchment paper over the fish and vegetables, creating a pouch. Start at one end and make small overlapping folds along the edges to seal it tightly. This will trap steam inside and help cook the fish evenly.
- Place the parchment pouches on a baking sheet and transfer them to the preheated oven.
- Bake for about 20 minutes, or until the fish is opaque and flakes easily with a fork. The vegetables should be tender but still vibrant.
- Carefully remove the baking sheet from the oven. Allow the pouches to cool for a minute before opening, as steam will escape.
- Serve the fish en papillote directly in the parchment for a rustic presentation. Enjoy your meal with a side of crusty bread or a light salad.
Tips
- Choose the Right Fish: Opt for thin, delicate white fish like tilapia, sole, or cod that cook quickly and evenly.
- Slice Vegetables Thinly: Ensure zucchini and other vegetables are cut uniformly to promote even cooking.
- Don't Overcrowd: Leave some space between ingredients to allow steam to circulate.
- Seal Tightly: Make sure your parchment paper is folded and sealed well to trap steam and flavors.
- Check for Doneness: Fish is cooked when it turns opaque and flakes easily with a fork.
- Experiment with Herbs: Try different herb combinations like rosemary, dill, or parsley to customize your flavor profile.
- Serve Immediately: Open the parchment pouches right at the table for a dramatic and aromatic presentation.
- Prep Ahead: You can assemble the pouches earlier in the day and refrigerate, baking just before serving.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 6g
Protein: 25g
Fat: 12g
Saturated Fat: g
Cholesterol: 65mg
