Tuesday, March 29, 2011

Fish in Papillote

“En papillote” is a French-cooking technique in which food is baked inside a paper package. What it really means is no cleanup in the kitchen. The technique is easy and is suited for fish or chicken and your favorite combination of vegetables. Serve the meal by placing each package on a plate and cutting the top open with scissors, retaining all the juices inside. 

Serves 2
Equipment: Parchment paper (or tin foil)

2 fish fillets
1 zucchini, julienned
1 onion, julienned
1 carrot, julienned
1 clove garlic, minced
Handful fresh spinach (optional)
Fresh thyme
2 thin slices of lemon
2 teaspoons extra-virgin olive oil
2 tablespoons white wine
Sea salt and pepper
Preheat oven to 375 degrees.

Fold a large square of parchment paper in half and crease. Unfold and place on a baking sheet. Place one fish fillet in the middle of one side of the parchment. Top with half of the zucchini, onion, carrot, and garlic. Surround fillet with the spinach. Spoon on one teaspoon of olive oil and 1 tablespoon of the white wine. Top with a slice of lemon, a couple of sprigs of thyme, and a sprinkle of salt and pepper.

Fold over the top half of the parchment. Starting at the top right corner, fold and crimp the two edges together, pressing down to crease the paper as you go so that no steam escapes during cooking. Continue crimping until you reach the other corner. (If necessary, fold this corner under the packet to hold it in place.)

Repeat with other piece of fish and remaining ingredients.

Bake for about 12 minutes for a thinner fillet of fish, or longer for cuts like salmon. If you need to check the fish, unroll one end and test with a fork. (Be careful of the steam.) Re-roll and continue cooking, if necessary.

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