Don’t be fooled by fancy shmancy name. This is one of the easiest fish recipes ever! Just put the fish, the veggies and whatever flavors you want to add in the parchment paper. Crimp the edges and bake. The possibilities are endless! You can also use aluminum foil if you run out of parchment paper.
Here are two fish en papillote recipes that I adapted from my South Beach book and from one of my Martha magazines.
In a bowl, mix the following together.
1 teaspoon ginger
1 teaspoon sesame oil (let me confirm if I used one tablespoon or one teaspoon)
1 teaspoon soy sauce
Fold a 2 foot long parchment paper in the middle. Place half of a fish fillet on one side. Add the Asian sauce mixture. Top with sliced mushrooms and young corn. Fold away.
For the second fish, I put the asparagus first, then the fish. I poured the juice of one calamansi and then added half of a small onion and half of a red bell pepper. Lastly, I topped the fish with a teaspoon of butter and dried thyme.
When it comes to folding the parchment paper, the more and the sharper the creases are, the better. The idea is to let the fish cook in its own liquid and steam while infusing flavors.
What I liked about this cooking technique is that I was able to cook two dishes with very different flavors simultaneously.
After 15 minutes, here is my Teriyaki-ish Fish en Papillote. Yum yum yum.
And here is my Herb and Veggie Flavored Fish en Papillote. This was really good. I am not a fan of asparagus and bell pepper but this fish and its veggies were finished in no time.
I can’t wait to try new combinations!