Healthyfishenpapillotte Recipes

FISH EN PAPILLOTE

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.

FISH EN PAPILLOTE

Steps:

• Preheat oven to 450 degrees. Mix lime zest and juice, garlic, ginger, onion, and chiles in a medium bowl. Fold four 20-inch pieces of parchment in half lengthwise. Unfold, and place 1 fillet and 1 head bok choy along each crease. Rub both with 2 tablespoons oil, and season with salt and pepper. Top each fillet with some onion mixture and 2 sprigs cilantro.
• Fold parchment over fish, making small overlapping folds along edges and sealing with a paper clip. Place on rimmed baking sheets. Roast until parchment puffs, 10 to 12 minutes. Carefully cut packets, avoiding escaping steam, and serve.

FISH EN PAPILLOTE

Steps:

• Place a rack in the center of your oven and preheat the oven to 425 degrees F.
• In a small bowl, add the Land O Lakes® Butter with Canola Oil, garlic, parsley, shallot, 1/2 teaspoon salt, and pepper. Zest the lemon right into the bowl (reserve the whole lemon). With a fork, mash the butter with canola oil to smoothly combine all of the ingredients. Cut the whole lemon into thin slices (you will need 8 slices total for the recipe).
• Assemble the Packets: Tear off 4 squares of parchment that are at least 12 inches on each side. Lay the sheet flat on a work surface. Place 1 cup of salad greens in the center of a sheet, leaving space at the top and bottom. On top of the greens, place 1 fish fillet so that it runs vertically top to bottom. Lightly sprinkle the fish with salt. With the back of a small spoon, spread one-quarter of the butter mixture on top of the fish. Lay 2 slices of lemon on top of the butter mixture and scatter 6 tomato halves around the fish.
• Fold the Parchment Packets: Lift the right and left sides of the paper up and towards the center, directly above the fish. Touch the two sides together and tightly roll them, folding as you go, until you reach the fish. Now, roll and crimp the top and bottom ends, rolling them towards the counter, away from the center of the fish. When you reach the end, tuck the end underneath the fish. Place the packet on a rimmed baking sheet, using the weight of the fish to hold the ends in place (you don't want the packet to come unsealed as it bakes). Repeat with remaining three packets. Reserve any remaining lemon slices for serving.
• Place in the oven and bake for 12 to 15 minutes, until the fish is fully cooked through and flakes easily with a fork. Serve warm with reserved lemon slices and additional fresh parsley as desired.

FISH EN PAPILLOTE RECIPE BY TASTY

Steps:

• Preheat the oven to 200˚C (400˚F)
• Add all the rice ingredients in a small saucepan.
• Bring to a boil, then turn down to a very low simmer before covering with a tight-fitting lid.
• Cook for 15 minutes. While the rice is simmering, prepare the fish.
• Take 2 large sheets of baking paper, about 20-30 cm (8-12 inches). Fold in half and cut out a heart shape.
• Place a piece of fish on the 1 side of the heart, top with half of the coriander stalks and half of the red onions.
• Fold the paper in half and double fold all round to seal in the fish, a bit like a pasty.
• Place on a baking tray and bake in the oven for 8 minutes. Once the fish is in the oven remove the rice from the heat and set aside for 5 minutes more. This will further steam the rice, making it soft and sticky.
• Meanwhile prepare the dressing. Combine all the ingredients for the dressing, mix well.
• Serve with salads or seasonal vegetables.
• Enjoy!

BAKED FISH EN PAPILLOTTE

Steps:

• Preheat oven to 450 degrees.
• Use about a third of the olive oil to smear on the parchment or foil. Place the fillet on the oiled surface, and sprinkle the rest of the oil on top. Strew the lemon rind and capers over the top, and sprinkle with freshly ground pepper to taste.
• Draw the sides and ends of the paper or foil up over the fish to form a loose packet. Crimp the edges together to make a tight seal.
• Place the fish on a tray or cookie sheet. Place in the oven, and bake for 10 minutes. Serve the whole packet on a dinner plate; diners open their packets at table. Garnish with watercress.