Fish en Papillote is literally ‘fish in a packet’. This technique of simply steaming fish and vegetables is an easy way to prepare a quick healthy meal. You can make it seasonal by adding vegetables and herbs available in the market at any time of year. You will find it’s cooked to perfection, moist and full of flavor!
White Fish en Papillote with Julienne of Veggies
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30 ounce white fish filet, (4-6 oz each.)
2 tsp oil, for drizzling
4 cloves garlic, thinly sliced
1 1/2 cup zucchini, fine julienne
1.5 cup Carrots, fine julienne
1.5 cup fennel, julienne
3 tablespoon oregano leaves, fresh
3 tbsp butter, optional , softened
3 tbsp Parsley, minced
.75 cup black olives, pitted, Cured
Preheat oven to 400˚F.
Cut out 6 pieces of parchment paper into the shape of a large heart or portion into appropriate sized rectangle.
Season fish filets with salt and pepper on each side.
Place a couple of tablespoons vegetables, garlic, olives, and herbs onto one half of the parchment paper.
Add a piece of fish on top of the veggies and finish off with a drizzle of butter or oil, salt and pepper.
Fold over the paper and crimp the edges together tightly. Place on a sheet tray and bake in the oven for about 10-12 minutes (depending on the thickness of the fish filets) until done.
Open the packets, garnish with parsley and serve, or make in advance for easy weekday meals and store once cooled enough, in the refrigerator.
• Chef’s knife
• Sheet tray
• Parchment paper