Fish isn’t necessarily one of my go-to meals, but I eat it because it’s good for me and is a change from my typical diet. One of the easiest ways I know to bake fish is in parchment paper. En Papillote (pah-pee-YOHT) means to steam small portions of food in a wrapper.
Most recipes I’ve seen for Fish en Papillote combine onion, zucchini, carrot and garlic. You chop the veggies, season with olive oil and salt and pepper, and arrange them on top of your fish with sliced lemon slices and sprigs of thyme or other aromatics.
Place all the ingredients on the parchment paper and fold the paper tightly to create a seal for the food to steam while cooking. Put the package on a baking sheet and cook at 375 until the fish is cooked through about 12 minutes. Then cut open the packets and serve directly on the paper or remove onto a plate with a spatula.
I recently used this method to cook salmon, but instead of the veggies above, added asparagus. Because I didn’t chop the asparagus before putting it in the packet, it wasn’t quite ready in 12 minutes and I finished it off in a skillet over medium-high heat. I only seasoned the fish with salt, pepper, and a squeeze of lemon. Pretty good even if I’m not crazy about fish!
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