Fish en Papillote is a French term simply meaning ‘in parchment.’ This recipe is easily modified with any type of flaky, white fish and your preference of fresh vegetables and herbs. Using the parchment paper makes cleaning up quick and simple!
Recipe and photograph by Kimme Hargrove
(2) 4-6 ounce fish filets (redfish, halibut or any white, flaky fish)
10 cherry tomatoes, halved
2 green onions, chopped
1 shallot, chopped
2 Tablespoons fresh basil, chopped
1 lemon, half thinly sliced and half for juice
½ cup dry white wine (of drinking quality)
Salt and pepper
Heat oven to 400°F.
Tear off 2 feet of parchment paper, and lay vertically on your counter. Place fish in center, slightly closer to the bottom than the top. Salt and pepper filets.
Layer half of your tomatoes, green onions, shallots, basil and lemon slices on top of the fish. Squeeze a bit of lemon juice over the top.
Fold down the paper from the top over the fish. Roll the paper from the right side to the left, crimping the edges as you roll, careful to have no air pockets, so that it seals. Keep crimping until almost to the end of the left side then tilt up slightly and pour half of the white wine into the pouch. Finish sealing .
Repeat with second serving of fish and ingredients.
Place both packets in an oven-proof skillet.
Bake at 400°F for 12-15 minutes.
Place each packet on a plate, and carefully tear the top of the paper to open the pouch. Serve immediately.
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