Fish en Papillote
Preparation, anticipation, and aromas filling the kitchen…I love everything about cooking a new dish. Recently, I came across a recipe for fish en papillote and was inspired to make my own adaptation.
En papillote, which is a French term that means “in parchment”, is when food is placed into a folded pouch then baked. Usually the pouch is made from folded parchment paper, but other material such as a paper bag or aluminum foil can be used. The parchment paper is a must for presentation. The pouch is formed and sealed to trap in the moisture and your choice of herbs, spices, and seasonings.
It’s a great technique for fish and vegetables. In particular, white fish such as halibut, cod, and tilapia are excellent choices. I recommend experimenting with a variety of ingredients. Some thought starters are bok choy, ginger, and soy sauce for an Asian flavor or asparagus, basil, and white wine for European feel. What ever you choose, add a garnish that provides color contrast and prepare to be stunned.
Every aspect of fish en papillote is impressive. Its presentation is posh. Its flavor is remarkable. Overall, it’s haute! You will look like a pro with the effort of a slacker. Preparation is quick and easy with minimal clean up. It’s almost impossible to screw up – and that’s about as much as I can ask of any recipe.
- 4 parchment paper
- nonstick cooking spray
- 3 tablespoons soy sauce
- 4 tablespoons ginger (fresh, grated)
- ½ teaspoon garlic (minced)
- 4 fillet tilapia
- 2 teaspoons kosher salt
- ½ teaspoon black pepper (freshly ground)
- 1lb asparagus
- 2 tablespoons shallots (fresh, thinly sliced)
- 4oz mushrooms (fresh, sliced)
- 4 medium slices lemon (fresh)
- Preheat oven to 450 degrees Fahrenheit. Fold each sheet of parchment paper in half crosswise to crease, and then unfold. Spray each sheet of perch paper with nonstick cooking spray.
- Combine the soy sauce, garlic, shallots, salt, and peppermint a small bowl. Mix well to combine.
- Place equal amounts of asparagus on one side of the crease on each sheet of parchment paper. Place a fillet on top of the asparagus. Top each fillet with an equal amount of mushrooms and ginger. Divide the soy sauce mixture equally among the fillets. Squeeze lemon juice over each fillet, the put slice on top of fillet.
- Working with one sheet at a time, fold the parchment paper over the fillet and tightly crimp the edges of the paper to close the packets to create a papillote. Place the papillotes on a baking sheet and place in the oven. Cook 20 minutes or until done.
- Garnish as desired. Parsley, shredded carrots, onions, and coriander make a colorful presentation.
For the mushrooms, I prefer a blend of shitake, oyster, and baby bella.
For the fish, any type of white fish is recommended.