Steamed Fish En Papillote Recipes

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FISH EN PAPILLOTE, MEDITERRNANEAN-STYLE



Fish en Papillote, Mediterrnanean-style image

Tender, flavor-packed fish en papillote with green peppers, tomatoes, and a light lemony sauce, all cooked together in parchment parcels. I used cod fillet in this recipe, but any fish fillet that (no thicker than 1 inch) such as halibut, trout, snapper, or even salmon should work.

Provided by Suzy Karadsheh

Categories     Main Course

Number Of Ingredients 13

1 1/4 lb cod fish fillet ((1-inch thick) cut into 4 pieces)
Kosher salt and black pepper
1/2 tomato (thinly sliced into 4 rounds)
½ green bell pepper (cored, thinly sliced into 4 rounds)
½ lemon (thinly sliced into rings)
Handful pitted green olives (optional)
¼ cup extra virgin olive oil
Juice of ½ lemon
1 shallot (chopped)
2 garlic cloves (chopped)
1 tsp oregano
1 tsp paprika
½ tsp cumin

Steps:

  • Heat the oven to 425 degrees F.
  • Season the fish with kosher salt and pepper on both sides.
  • Prepare the sauce. Place the olive oil, lemon juice, shallots, garlic and spices in a small mixing bowl or measuring cup and whisk to combine.
  • Prepare 4 large pieces of parchment paper (about 12 inches or so on each side). Fold the parchment pieces down the middle to mark two halves.
  • Assemble the pouches. Place each fish fillet on the bottom half of a parchment piece. Spoon 2 tablespoons of the prepared sauce over the fish. Add 1 lemon slice, 1 tomato slice, and 1 bell pepper slice on top.
  • Fold the top half of the parchment paper over the fish and veggies and go around to fold and secure each piece of parchment around the fish and veggies creating a well-wrapped pouch.
  • Place the fish pouches on a large baking sheet. Bake on the middle rack of your heated oven for 12 to 15 minutes or until the fish is fully cooked and flakes easily.
  • To serve, leave the fish and veggies in their own closed parchment pouches and transfer each pouch to a serving plate.

Nutrition Facts : Calories 221.3 kcal, Carbohydrate 4.9 g, Protein 26.1 g, Fat 11.7 g, SaturatedFat 1.7 g, Sodium 370.9 mg, Fiber 1.4 g, Sugar 1.7 g, ServingSize 1 serving

FISH EN PAPILLOTE



Fish en Papillote image

Cooking en papillote (in parchment) seals in the moisture of fish fillets, yielding a silken entree and perfectly crisp-tender vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 11

Zest from 2 limes, finely shredded
3 limes, juiced
4 garlic cloves, thinly sliced
1 piece (2 inches) ginger, peeled and julienned
1 medium red onion, halved and thinly sliced
2 mild to spicy red chiles, halved
4 fillets (6 ounces each) black bass, halibut, or striped bass
4 heads baby bok choy (or 1 large head, quartered)
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
8 sprigs fresh cilantro

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.

TROUT EN PAPILLOTE



Trout en papillote image

En papillote simple means cooking in parchment. This simple super-healthy dish both looks, and tastes great

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 8

2 large carrots , cut into batons
3 celery sticks, cut into batons
1 tbsp olive oil
½ tsp sugar
6 tbsp white wine vinegar
4 x 175g trout fillets
basil leaves
juice 1 lemon

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.

Nutrition Facts : Calories 262 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 0.37 milligram of sodium

STEAMED FISH EN PAPILLOTE



Steamed Fish en Papillote image

Provided by Martha Stewart

Number Of Ingredients 5

4 skinless firm-fleshed fish fillets, such as bass, halibut, or salmon
Coarse salt and freshly ground pepper
2 cups trimmed spinach leaves (from 1 bunch)
Caper-Lemon Butter
2 lemons, one sliced into 1/8-inch rounds, the other cut into wedges

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.

STEAMED FISH AND VEGETABLES IN STOVE-TOP PAPILLOTTE



Steamed Fish and Vegetables in Stove-Top Papillotte image

Provided by Food Network

Categories     main-dish

Time 27m

Yield 2 servings

Number Of Ingredients 6

1 cup sugar snap peas, blanched for 10 seconds
2 boneless pieces of halibut (6 to 8 ounces each), 3/4-inch thick
Extra virgin olive oil
Juice of 1 lemon
4 small vine ripened tomatoes, halved
Basil leaves cut with scissors

Steps:

  • Tear off 2 large pieces of plastic wrap (the type which is designed to use in the microwave oven); each one should be large enough to enclose the fish and vegetables in a single layer.
  • Rub lemon juice on both sides of halibut. Layer half cup of snow peas on bottom of plastic wrap and drizzle with a teaspoon of olive oil. Place fish over that and bring up plastic wrap to totally enclose the fish.
  • Set a cake rack over simmering water in a deep skillet. Turn fish packages upside down so snow peas are on top. Layer them on the cake rack and cover with a round bowl or cover to entrap steam. Cook for 5 minutes or until fish and vegetables are cooked through.
  • While fish is steaming, tomato seeds with a spoon and cut them into a fine dice; toss with dice with a bit of olive oil, salt and pepper and spoon the tomatoes on dinner plates.
  • When fish is done, with scissors, carefully open package (watch out for your hands). Pose fish and vegetables over tomatoes and drizzle juices over the top; season with salt and pepper and garnish top with basil.

STEAMED FISH EN PAPILLOTE



Steamed Fish en Papillote image

Categories     Fish     Side     Steam     Brine

Yield Serves 4

Number Of Ingredients 5

4 skinless firm-fleshed fish fillets, such as bass, halibut, or salmon (each about 1 1/2 inches thick)
Coarse salt and freshly ground black pepper
2 cups trimmed spinach leaves (from 1 bunch)
Caper-lemon butter (pages 166-167)
2 lemons, one sliced into 1/8-inch rounds, the other cut into wedges

Steps:

  • Prepare parchment packets Heat the oven to 400°F. 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 it on one side of the fold. Divide the compound butter in half, then divide one of the halves among the four packets, spooning it on top of the spinach; top each with 2 lemon slices. Lay a fillet on top of the lemons and spoon remaining compound butter on fish. Fold over parchment and then form the half-moon packet: beginning at one of the corners, make small overlapping pleats all the way around to seal the edges completely.
  • Steam packets Transfer packets to a rimmed baking sheet, and cook in the oven until parchment puffs up, about 12 minutes (8 minutes per inch of thickness for firm-fleshed fish).
  • Serve 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.
  • Ingredients
  • Firm-fleshed fish varieties with plenty of flavor work best with the caper butter in this recipe; try halibut, salmon, or striped bass.
  • Since they can be rinsed, salt-packed capers will actually taste less salty than those packed in brine and have a pure caper taste. Use nonpareil capers whenever possible.

BAKED FISH EN PAPILLOTTE



Baked Fish en Papillotte image

Provided by Nancy Harmon Jenkins

Categories     dinner, easy, quick, main course

Time 15m

Yield 1 serving

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
1 square of kitchen parchment or aluminum foil, large enough to make a loose packet around the fish fillet
1 bluefish fillet
1 teaspoon grated lemon rind
1 teaspoon roughly chopped capers
Freshly ground black pepper
Watercress for garnish

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.

Nutrition Facts : @context http, Calories 462, UnsaturatedFat 17 grams, Carbohydrate 1 gram, Fat 23 grams, Fiber 1 gram, Protein 62 grams, SaturatedFat 4 grams, Sodium 229 milligrams, Sugar 0 grams

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Top Asked Questions

How do you cook fish in papillote?
In this recipe, fish fillets are seasoned with lemon and parsley, then steamed to perfection in a method called 'en papillote', which is French for ‘in parchment’. Make sure to seal the paper parcel well as it needs to hold in all the moisture for steaming the fish.
What is fish en papillote?
Fish En Papillote. Don’t you feel fancy just saying it? Despite what its elegant name might suggest, this method of baking fish in parchment paper packets is one of the easiest, most foolproof methods to cook fish.
What is the healthiest way to cook fish in parchment paper?
A recipe for simple, perfect fish en papillote with vegetables. This healthy method for baking fish in parchment results in tender, flaky fish every time! In a small bowl, add the Land O Lakes® Butter with Canola Oil, garlic, parsley, shallot, 1/2 teaspoon salt, and pepper.
What is the healthiest way to cook en papillote?
Cooking en papillote is, therefore, a fantastic trick for healthy recipes as very little – if any – oil is required during the cooking process. That said, however, oil, herbs, spices and other ingredients can be added to the parcel before cooking in order to infuse the finished dish with beautiful, fresh flavours.

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