FISH EN PAPILLOTE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 47m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- In a bowl, mix together the onion, zucchini, carrot and garlic. Adds the oil, season with salt and pepper, to taste, and toss to combine. Put each fish fillet in a large square of parchment paper and season with salt and pepper, to taste. Arrange the vegetables on top, dividing evenly. Top the vegetables with 2 lemon slices, 2 sprigs thyme, a pat of butter and 1 tablespoon white wine, layering in order. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape. Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12 minutes, depending on the thickness of the fish. To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don't leave the juices behind.
SALMON FILLET EN PAPILLOTE WITH JULIENNE VEGETABLE
Steps:
- Take a 15 by 36-inch piece of parchment paper and fold in 1/2 like a book. Draw a large 1/2 heart on paper with fold of paper being the center of the heart. Cut out heart and open. Lay fennel, leeks, carrots, and snow peas on parchment in center to 1 side of fold. Mix together salt, pepper, and ground coriander. Sprinkle vegetables with 1/2 of salt, pepper, and coriander. Lay salmon on top of vegetables and season with remaining salt, pepper and coriander. Top with the orange wedges and sprinkle with vermouth. Fold other side of heart over fish and starting at top of heart shape, fold up both edges of parchment, overlapping folds as you move along. Once you reach the end tip, twist several times to secure tightly. Place on microwave safe plate and cook for 4 minutes, on high in microwave, or until fish reaches 131 degrees. Open parchment carefully and serve for a complete meal.
HADDOCK EN PAPILLOTE
This is a terrific dish for entertaining. It's easy to prepare, yet impressive. You can even assemble the bundles earlier in the day and then pop them in the oven 15 minutes before dinner. -Amanda Singleton, Rogersville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Place each fillet portion on a piece of heavy-duty foil or parchment (about 12 in. square). Drizzle fillets with wine; sprinkle with dill and lemon zest. Top with carrot, zucchini and almonds; dot with butter. Fold foil or parchment around fish, sealing tightly. , Place packets on a baking sheet. Bake until fish just begins to flake easily with a fork, 10-12 minutes. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 311 calories, Fat 16g fat (8g saturated fat), Cholesterol 129mg cholesterol, Sodium 219mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein.
DILLED SEAFOOD EN PAPILLOTE
For the opener, spread butter and prepared horseradish on thin baguette rounds, and top them with bay shrimp. Boil small red potatoes and green beans to have alongside the seafood.
Yield 2 Servings; Can Be Doubled
Number Of Ingredients 7
Steps:
- Preheat oven to 475°F. Cut two 16x12-inch pieces aluminum foil or parchment. Fold in half to make two 8x12-inch rectangles. Open foil on work surface.
- Cut salmon fillet crosswise into 1/2-inch-wide strips. Overlap half of salmon strips on half of each foil piece. Sprinkle bay scallops over. Season with salt and pepper. Sprinkle with sliced green onion and chopped dill, then drizzle with lemon juice and dot with butter. Fold second half of foil over fish. Fold in foil edges and pinch tightly to seal. Place packages on baking sheet. Bake until packages puff and seafood is just cooked through, about 8 minutes. Transfer packages to plates. Cut top of packages open with small knife or scissors. Serve with lemon wedges.
PAPILLOTE OF SEAFOOD
For the ultimate dîner à deux, dip into Jean-Christophe Novelli's dramatic seafood dish
Provided by Jean Christophe Novelli
Categories Dinner, Treat
Time 40m
Number Of Ingredients 14
Steps:
- Preheat the oven to 220C/ gas 7/fan 200C. Heat a splash of oil in a large saucepan, add the onion, spring onions, fennel, ginger, lemongrass, star anise and coriander and toss over a high heat for a few minutes until the vegetables begin to soften.
- Throw in the garlic and season to taste, then shoot in the mussels and prawns and splash in the wine - just enough to moisten the mussels without drowning them. Cover and cook for 30 seconds -1 minute only, then remove from the heat and check the mussels are open - if they're not, put the pan back on the heat for a few seconds until they are.
- Scoop the mussels and vegetables out into a bowl, using a slotted spoon (leave the juices in the pan). Pour the coconut milk into the pan (use the same quantity as the liquid already there) and boil for about 4 minutes until reduced to a thickish, syrupy jus. Return the mussels and vegetables to the pan, drizzle with a little oil and shake to mix everything together.
- Take a sheet of non-stick baking parchment and push it into a deep medium-sized saucepan. Spoon in half the mussels and vegetables and one star anise. Lift the paper out and twist the top to make a money bag. Tie tightly with string then make another bag. 5 Stand the bags in a large baking dish or roasting tin, then give them a quick blast in the oven for 3-4 minutes - just until you can see the crunched tops of the paper start to scorch. Lift the bags out, stand each one on a plate and untie. At the table, open the bags and breathe in the wonderful aroma before tucking in.
Nutrition Facts : Calories 251 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 1.09 milligram of sodium
SHRIMP EN PAPILLOTE
Add a new dinner entrée to your weekly menu with Shrimp en Papillote from My Food and Family. Marinate shrimp with zucchini and red pepper. Once you bake your Shrimp en Papillote in the oven, serve it up alongside toasted French bread.
Provided by My Food and Family
Categories Fall 2019
Time 30m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Combine shrimp, zucchini and peppers in medium bowl. Add dressing; mix lightly.
- Cover rimmed baking sheet with parchment. Spoon shrimp mixture onto half the parchment-covered sheet. Fold parchment in half; crimp edges to seal
- Bake 18 to 20 min. or until shrimp turn pink. Carefully open parchment packet. Top shrimp mixture with cheese and parsley.
- Serve with the bread.
Nutrition Facts : Calories 470, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 195 mg, Sodium 1130 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 35 g
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