Steamed Fish And Vegetables In Stove Top Papillotte Recipes

VEGGIE TOP PESTO

Steps:

• In a food processor, combine the nuts and garlic and pulse until coarsely chopped. Add the carrot fronds, beet greens, celery leaves and Parmesan and pulse until finely ground. With the food processor running, add the oil and red pepper flakes. Taste, then season with salt and pepper.
• Transfer to a resealable container and store in the refrigerator for up to 2 weeks (or freeze for up to 3 months).

TROUT EN PAPILLOTE

Steps:

• Heat oven to 190C/fan 170C/gas 5. Put the carrots and celery in a pan with the oil, sugar, wine, salt and pepper. Bring to the boil, tightly cover, then cook for 10 mins until the vegetables are tender. Cool.
• Cut four large sheets of baking parchment, about 35cm square. Divide the vegetables between them and top each with a trout fillet. Scatter a few basil leaves and a little lemon juice over each, then season the fish with a little salt and pepper. Fold the paper in half and double fold all round to seal in the fish, a bit like a pasty.
• Put the parcels on two baking sheets and bake for 15-20 mins (depending on the thickness of the fish). Serve in their paper with some steamed new potatoes.

STEAMED FISH AND VEGETABLES

Steps:

• Place fish on a 15x12-in. piece of heavy-duty foil. Add the vegetables and sprinkle with the lemon juice, parsley, lemon-pepper and dill. Fold foil over and fold in edges twice, forming a pouch. , Place on a baking sheet. Bake at 450° for 15-20 minutes or until vegetables are tender and fish flakes easily with a fork. Carefully open pouch and allow steam to escape.

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.

STEAMED FISH EN PAPILLOTE

Steps:

• Heat oven to 400 degrees. Lightly season fish on both sides with salt and pepper.
• Cut four pieces of parchment paper, each measuring 12 by 17 inches, and lay them on a clean work surface. Fold each in half crosswise, then open and lay flat.
• Divide spinach leaves among parchment, mounding on one side of the fold. Divide butter in half, then divide one of the halves among the four papers, spooning it on top of spinach; top each with 2 lemon slices. Lay a fillet on top of the lemons and spoon remaining butter on fish. Fold over parchment and form a half-moon packet, beginning at one corner; make small overlapping pleats all the way around to seal the edges completely.
• Transfer packets to a rimmed baking sheet and cook until parchment puffs up, about 12 minutes (8 minutes per inch of thickness for firm-fleshed fish).
• Immediately place a packet on each of four plates and use kitchen shears to cut open the packets at the table. Serve with lemon wedges.