Fish en papillote
Votes: 25
Time: 47 min.
Complexity: average
Servings: 4
Complexity: average
Servings: 4
"En papillote" is a method of baking fish and vegetables in a parchment wrap. It's not only a healthy cooking method but also a very original presentation. This dish looks intriguing when you bring it to the table, and your guests don't know what's inside, savoring the aromas emanating from it. The fish "en papillote" is prepared in individual portions, so everyone gets their own treasured wrap containing this delicious dish. Baking in parchment preserves the juiciness of the fish fillet, while the vegetables become crispy and tender. You can use any white fish fillet (for example, flounder, sole, or hake).
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Half a red onion, thinly sliced
- 1 zucchini, thinly sliced
- 1 large carrot, cut into thin strips
- 1 clove garlic, minced
- 1 tbsp extra-virgin olive oil
- 4 fillets (110 g each) of flounder, hake or other white fish
- 1 lemon, thinly sliced, seeds removed
- 8 sprigs of fresh thyme
- 4 pieces of butter
- 1/4 cup white wine
We recommend
Recipes with similar ingredients: red onion, zucchini, carrot, garlic, flounder, hake, lemon, thyme, butter, white wine
Cooking the dish according to the recipe:
- Preheat oven to 190°C.
- In a bowl, combine the onion, zucchini, carrot, and garlic. Add olive oil, salt, and pepper to taste, and toss to combine. Place each fish fillet on a large square of parchment paper and sprinkle with salt and black pepper to taste. Spread the vegetable mixture evenly on top. Layer 2 lemon slices, 2 thyme sprigs, a knob of butter, and 1 tablespoon of white wine on top of the vegetables. Fold the parchment paper tightly at the edges, 0.5 cm apart, to form a crescent shape. Press firmly to seal the parchments; otherwise, steam will escape. Arrange the parchments on a baking sheet.
- Bake in the oven until the fish is cooked through, about 12 minutes, depending on the thickness of the fillet. Before serving, cut open the parchment wrappers and serve the fish and vegetables directly on a plate, wrapped in parchment paper. Alternatively, use a spatula to transfer the entire contents, along with any juices, to a plate.
Categories:
Similar recipes
