Fish en Papillote or Fish in Parchment Paper
How to cook flakey white fish in parchement paper
Servings: 2 servings
Equipment
- 2 sheets parchment paper 12-inch square
- 1 baking sheet
Ingredients
- olive oil or olive oil spray
- 2 white fish fillets sole, snapper, cod or tilapia
- Kosher salt & freshly ground pepper to taste
- 2 ounces dry white wine
- zest of one lemon
- 2 lemon slices
- 1 tablespoon unsalted butter
- 2 sprigs fresh dill or ½ teaspoon dried dill
- 10 thin asparagus spears trimmed
- 4 cherry tomatoes halved
- 2 cloves garlic thinly sliced
- 1 small shallot thinly sliced
- pinch red pepper flakes optional
Instructions
- Preheat oven to 375°F (190°C).
- Cut parchment paper: Fold each square in half and cut into a large heart shape. Unfold and lay flat.
- Prep the paper: Lightly brush or spray the inside of each parchment heart with olive oil.
- Season the fish: Pat fillets dry. Season both sides with salt and pepper. Set aside.
- Prep the asparagus: Snap off woody ends. Toss with lemon zest, a touch of olive oil, salt, and pepper.
- Build the base: On one half of each parchment heart (just off-center), arrange half the asparagus. Add a few cherry tomato halves, sliced shallot, and garlic.
- Add the fish: Place one fillet over each vegetable pile. Top each with a lemon slice, a sprig of dill (or a sprinkle of dried dill), and a pat of butter or a drizzle of olive oil.
- Add moisture: Pour 1 ounce of wine over each fillet. Sprinkle with a pinch of red pepper flakes if desired.
- Seal the packet: Fold the other half of the heart over the fish. Starting at the top, make small overlapping folds around the edges, pressing firmly as you go. Twist or fold the tip tightly to complete the seal.
- Bake: Place the packets on a baking sheet, spacing them apart. Bake in the center of the oven for 12–14 minutes, or until the packets are puffed and the fish flakes easily.
- Serve: Place packets on plates and let guests open them at the table to release the fragrant steam.