Recipe courtesy of David Rosengarten
Save Recipe Print
Total:
35 min
Prep:
25 min
Cook:
10 min
Yield:
Suggested drink: Selaks Sauvig

Ingredients

Directions

Preheat oven to 450 degrees. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the onion and mushrooms and saute until tender, about 10 minutes. Cool. Fold 1 large square of parchment paper in half. Cut out a large half heart so that when the paper is opened, the paper resembles a whole heart. Repeat with the remaining 3 pieces of parchment. Open up all of the parchment hearts on the work surface. Place 1/4 of the fish on 1/2 of each parchment heart. Sprinkle the fish with the onion and mushroom mixture, ogo and basil, dividing evenly. Spoon the remaining 4 tablespoons of oil, wine and lemon juice over the fish, dividing evenly. Fold the opposite side of the heart over to cover the fish. Fold the top and bottom edges of the parchment together, crimping to seal the fish completely. Arrange the packets on a baking sheet. Bake the packets until the fish is cooked through, about 10 minutes. Transfer the packets to plates. Using scissors, cut an opening in the parchment and serve.

4 servings

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

En Papillote

Recipe courtesy of Kelsey Nixon

Turbot en Papillote

Recipe courtesy of Terrance Brennan

Whole Trout en Papillote

Recipe courtesy of Yolanda Banks|Levon Porter

Fish en Papillote

Recipe courtesy of Sara Moulton

Fish en Papillote

Recipe courtesy of Melissa d'Arabian

Red Snapper en Papillote

Recipe courtesy of Alton Brown

Browse Reviews By Keyword