fish en papillote

fishenpapillote
fishenpapillote

cooking is a huge passion of mine. one of my favorite dishes to make is fish en papillote. it's a bit of prep time, but well worth the payoff in the end. i'm not a big measurer when it comes to cooking, so the following is a rough estimate of the proportions. rule of thumb for me is, if the marinade tastes right and smells good, you'll probably be ok.

Ingredients 1 zucchini, julienned 1 carrot, julienned 1 clove garlic, minced 1 green onion, cut thinly sliced mushrooms 1/2 tablespoon extra-virgin olive oil 1/2 tablespoon sesame oil 1 tablespoon soy sauce 1 tablespoon fish sauce Kosher salt and freshly ground black pepper 4 (4-ounce) tilapia or other white fish 4 pats butter 1/4 cup white wine Directions Preheat oven to 375 degrees F.

In a bowl, mix together the zucchini, carrot and garlic. Adds the oil, season with salt and pepper, to taste, and toss to combine. Put each fish fillet in a large square of parchment paper and season with salt and pepper, to taste. Place a pat of butter on top. After this, arrange the vegetables on top, dividing evenly. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Leave one small hole when crimping the edges, and carefully pour a bit of the vegetable sauce into the bags. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape. Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12 minutes, depending on the thickness of the fish. To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don't leave the juices behind.

The best part is you can prepare these ahead of time, and when you're ready, pop them in the oven and enjoy!

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