1 Video | Photo: Fish en Papillote Recipe
Ingredients
- 1/2 red onion, julienned
- 1 zucchini, julienned
- 1 large carrot, julienned
- 1 clove garlic, minced
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 (4-ounce) sole fillets, hake, flounder or other white fish
- 1 lemon, thinly sliced, seeds removed
- 8 sprigs fresh thyme
- 4 pats butter
- 1/4 cup white wine
Directions
Preheat oven to 375 degrees F.
In a bowl, mix together the onion, 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. Arrange the vegetables on top, dividing evenly. Top the vegetables with 2 lemon slices, 2 sprigs thyme, a pat of butter and 1 tablespoon white wine, layering in order. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. 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.
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By jules545
on March 26, 2013
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I really liked this recipe. Light and flavorful..just the way I like my dinner. My 5 year old liked it but I couldn't get my picky 2 year old to try it. Her loss! I will absolutely be making this again.
By sarahbrandongrable
Carlstadt, NJ
on February 23, 2013
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Fantastic! I used swai fillet, omitted the thyme and wine. I even think I could omit the pat of butter. Fish was pretty wet from the vegetables, but cooked fantastically. My company and I really enjoyed it : The parchment paper I used was parchment on the inside, tin foil on the outside, which I thought was awesome. That actually was the biggest cost if you didnt have the paper on hand. Thanks Melissa!!!
By bicycler
philadelphia
on January 22, 2013
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Simple, quick, uber-healthy, great way to get kids involved by allowing them to construct their own--literally a perfect weeknight meal. I developed a variation where I add capers, shallot, sun-dried or fresh tomatoes, and quartered artichoke hearts, and in place of white wine, I've usually sub vermouth or sherry, which I find preferable. With these changes I omit the carrot because there is too much dissonance among the vegetables. Also adding some crushed pepper flakes brings out the flavors. This is a standard for us, and quite an adaptable recipe for what's on hand. It omits to mention that if you use foil you should not use acidic ingredients, so no tomatoes, no wine, no onion, etc...
Read all 106 reviews