Fish en Papillote

Baking fish in parchment paper or tin foil — known in France and gourmet cooking circles as en papillote — steams the fish with a minimum of fuss and equipment.

This quick and easy method means that the fish essentially steams in its own juices and is difficult to over-cook

Difficulty:👍👍👍

Cost: ££

Serves 4 people


2 tablespoons butter
2 cloves garlic, finely minced
1-1 / 3 cups shredded carrot
4 (170 kg) mild white fish fillets
1 lemon, thinly sliced
2 teaspoons fresh thyme leaves
2 tablespoons olive oil
Salt and pepper to taste

  1. Preheat oven to 200°C
  2. Cut four large rectangles of greaseproof paper.
  3. In a small pan, heat butter over medium heat and add garlic and carrot. Cook over medium heat, stirring constantly, until carrot is crisp-tender for about 4-5 minutes. Remove from heat.
  4. Divide carrot mixture among the greaseproof paper. Place fish on top of the carrots and top with salt and pepper, lemon slices, thyme, and olive oil. Wrap the parcel up, taking care to seal the edges.
  5. Bake at 200°C for about 15 minutes, until fish flakes easily when tested with fork
  6. Serve immediately

Method

  1. Preheat oven to 200°C
  2. Cut four large rectangles of greaseproof paper.
  3. In a small pan, heat butter over medium heat and add garlic and carrot. Cook over medium heat, stirring constantly, until carrot is crisp-tender for about 4-5 minutes. Remove from heat.
  4. Divide carrot mixture among the greaseproof paper. Place fish on top of the carrots and top with salt and pepper, lemon slices, thyme, and olive oil. Wrap the parcel up, taking care to seal the edges.
  5. Bake at 200°C for about 15 minutes, until fish flakes easily when tested with fork
  6. Serve immediately

Ingredients

2 tablespoons butter
2 cloves garlic, finely minced
1-1 / 3 cups shredded carrot
4 (170 kg) mild white fish fillets
1 lemon, thinly sliced
2 teaspoons fresh thyme leaves
2 tablespoons olive oil
Salt and pepper to taste


Choose fish that is sustainable and preferably local, such as gurnard, pollack or red mullet

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