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Fish En Papillote

11 Sep

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I love cooking fish in parchment paper. The fish steams in its own juices giving it such wonderful flavor.  I had gotten some gorgeous wax beans and tomatoes in my CSA box tonight and decided they would compliment my fish nicely. 

You can use any fish you want.  I used Alaskan Pollock ( heads up to my Wisconsin readers.  Pick ‘n Save has Pollock, Salmon and Bay Scallops on sale 10/$10..go stock up). 

I kept the seasoning simple.  I didn’t want to over power the flavor of the fish.  This is such an easy, awesome way to make fish.  Once you try it, you may never go back.

Supplies

  • 4 oz fish of your choice
  • 1 garlic clove, minced
  • 1 handful of wax beans
  • 4-5 cherry tomatoes, sliced
  • 3 springs fresh thyme
  • 2 thin slices of lemon or lime
  • 2 drizzles of olive oil
  • S & P to taste
  • Parchment paper, large enough to cover the fish and veggies with room to fold.

Place your fish in the center of your parchment paper.

Add garlic, beans, tomatoes and thyme.  Drizzle with olive oil then salt and pepper to taste.  Top with lime slices.

Fold your parchment paper so fish and veg are sealed well. Here is a link that will show you how to fold your parchment paper.

Place pouch on a cookie sheet and bake at 400 for 30 mins. 

NOTE:  Be very careful when you open your papillote.  There will be a lot of steam that is very hot.  Let sit out for 5-10 mins before cutting open.  If you can’t wait that long because it smells so good, open slowly and cautiously.

Here is what you get…

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Not as pretty as the before picture, but the flavor…ohhhh the flavor.  The fish and vegetables are cooked perfectly.  The garlic and thyme add a nice background flavor without taking anything away from the natural flavor of the fish. 

I encourage you to try this.  You will not be disappointed.

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1 Comment

Posted by on September 11, 2009 in fish, papillote

 

Tags: ,

One response to “Fish En Papillote

  1. Katharine Castellow

    March 7, 2010 at 4:36 AM

    Thanks for the useful info. I’m bookmarking your site so I can come back often.

     

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