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Mar 18, 2018
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Just Five: Fish en Papillote

January 9th 01:01pm, 2014



This dish has it all: the fancy factor (It’s French!), the fun factor (paper folding!) and the healthy factor (steamed fish and vegetables!). Cooking in parchment paper is a great way to impart lots of flavor and very little fat into your “healthy eating in the New Year” dinners. It works with shrimp, salmon, cod – even mussels and clams.

True, it is “blind cooking”, but here’s the secret: since you are effectively steaming whatever you put into the packet, it is relatively foolproof. You’ll be fine even if you forget it in the oven an extra minute or two. All this dish needs is liquid, some vegetables, a little oil and some herbs. Play with Asian (garlic, ginger, soy sauce, bok choy, broccolini, red pepper flakes, sesame oil and cilantro), Italian (zucchini, peppers, onions, garlic, vermouth, oregano and basil) or French flavors (yellow squash, mushrooms, green beans, white wine, parsley and thyme). Serve the fish sealed in their packets; each guest can open their own for a steamy, aromatic presentation.

Fish en Papillote
2 Servings

Zest and juice of 1 lime
1 Tbsp. honey or agave
2 Tbsp. olive oil
1 tsp. kosher salt
Freshly ground black pepper to taste
1 shallot, thinly sliced
¼ cup fresh tarragon leaves, chopped
2 6-oz. swordfish steaks (or other fish)

• Preheat the oven to 400 degrees.
• Whisk together the lime zest and juice, honey, olive oil, salt and pepper together in a small bowl. Stir in the shallots and tarragon to create a marinade and set aside.
• Fold 2 15-by-20-inch pieces of parchment paper in half lengthwise to create two wide rectangles. Unfold, and place a piece of fish on the crease of each piece.
• Divide the marinade evenly between the packets. Pull the two ends of the parchment up over the pieces of fish and close the packet with small, tight, overlapping folds, leaving plenty of room inside for steam to cook the fish. Fold the ends of the packets closed in the same way. If you are worried they will open, staple the edges closed.
• Place the packets on a baking sheet and cook 10 minutes*. Remove the packets from the oven, place on plates and serve.

* Ten minutes works best for a 1-inch thick fillet. Cook for less time if the fish is thinner. Add time for thicker pieces.



By Dee Ryan

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One Response to “Just Five: Fish en Papillote”

  1. Perry Says:
    January 9th, 2014 at 3:59 pm

    Can’t wait to try this.

    Another suggestion for seafood prep off the beaten path would be: Fish/seafood in puff pastry.

    Care to rustle up a great recipe for such a dish?

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