Discover the art of French cuisine with a dish that is as delightful to behold as it is to savor—Poisson en Papillote La Verveine Beurre Acidulé. This exquisite recipe wraps tender fish fillets in fragrant parchment paper, locking in flavors that will transport your taste buds straight to the charming bistros of France. With just a handful of ingredients and minimal prep time, you can impress your dinner guests or elevate a weeknight meal into a culinary experience. Ready to unveil the secrets of this elegant dish? Let’s dive into the recipe that will leave everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: French
Serves: 2 servings
Ingredients
- 2 fish fillets (such as sole or trout)
- 1 tablespoon fresh verbena leaves
- 2 tablespoons butter
- 1 lemon, thinly sliced
- Salt and pepper to taste
- Parchment paper for wrapping
Instructions
- Preheat the oven to 400°F (200°C). Ensure the rack is positioned in the center of the oven.
- Prepare the parchment paper by cutting two large heart-shaped pieces, each large enough to completely enclose a fish fillet with room for steam.
- Pat the fish fillets dry with paper towels to remove excess moisture. Season both sides with salt and freshly ground black pepper.
- Finely chop the fresh verbena leaves to release their aromatic oils.
- Soften the butter at room temperature and mix in the chopped verbena leaves, creating a fragrant verbena butter.
- Place each fish fillet in the center of a parchment paper heart. Spread half of the verbena butter on top of each fillet.
- Arrange thin lemon slices on and around the fish fillets.
- Carefully fold the edges of the parchment paper, creating a tight seal by making small overlapping folds. Ensure the packets are completely closed to trap steam.
- Transfer the parchment packets to a baking sheet.
- Bake in the preheated oven for 15-20 minutes. The fish is done when it becomes opaque and flakes easily with a fork.
- Remove from oven and let rest for 2-3 minutes before serving.
- Carefully open the parchment packets at the table, being cautious of the hot steam. Serve immediately, garnishing with additional fresh verbena leaves if desired.
Tips
- Choose the Right Fish: Sole and trout are excellent choices for this recipe, but you can also experiment with other delicate white fish like cod or snapper for different flavors.
- Fresh Verbena: If you can't find fresh verbena leaves, lemon verbena or even a mix of fresh herbs like parsley and dill can create a delicious alternative.
- Seal the Packets Well: Make sure to fold the parchment paper tightly to create a steam pocket; this is key to achieving moist, perfectly cooked fish.
- Customize Your Veggies: Feel free to add thinly sliced vegetables like zucchini or bell peppers for added texture and nutrition. Just make sure they are cut thinly to cook through in the same time as the fish.
- Serving with Style: Present the parchment packets directly at the table and let your guests open them to reveal the aromatic steam—it's a delightful touch that adds to the dining experience!
- Perfect Timing: Keep an eye on the cooking time; fish cooks quickly, and you want it to be flaky but not overdone. Check for doneness at the 15-minute mark.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 2g
Protein: 25g
Fat: 17g
Saturated Fat: 10g
Cholesterol: 95mg
