Wednesday, February 9, 2011

Fish en Papillote

Fish en Papillote
With all the glorious comfort food recipes that we naturally gravitate towards this time of the year, I thought a (brief) departure of sorts was in order.  And if I'm stepping away, it better be well worth it. And it is. 

Fish en Papillote (fish baked in parchment) is the loveliest recipe, and it hits all the right notes.  Easy--check.  Healthy--check.  Elegant--check.  Quick--check.  Dinner party worthy--check.  Dine on a dime--check.  Relatively foul-proof--check.  Open for interpretation--check!

With all these credentials, it's not hard to imagine how taking in a delicious piece of fish, accompanied with varied flavors of vegetables, herbs, seasonings, a splash of wine and, yes, a little butter, steamed in a neat little pocket, could be anything other than the proverbial "no brainer".  And a yummy one, at that. 

While great by its lonesome, I recommend pairing with a favorite side or two (flash fried purple potatoes are my current favorite for the nice contrast of texture), and you've got a meal that comes together--and tastes--like no other. 

Happy Eating!

Fish en Papillote

4 Tilapia fillets or other white fish
1/2 red bell pepper, julienned
1 large carrot, julienned
1 clove garlic, minced
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 lemon, thinly sliced, seeds removed
8 sprigs fresh thyme
4 pats butter
1/4 cup white wine

Preheat oven to 375 degrees F.

In a bowl, mix together the peppers, carrot and garlic. Add the oil, season with salt and pepper, to taste, and toss to combine. Put each fish fillet in a large square of parchment paper and season with salt and pepper, to taste. Arrange the vegetables on top, dividing evenly. Top the vegetables with 2 lemon slices, 2 sprigs thyme, a pat of butter and 1 tablespoon white wine, layering in order. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape. Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12 minutes, depending on the thickness of the fish. To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don't leave the juices behind. 
Adapted from Melissa D'Arabian  

No comments

Post a Comment

© D.M.R. Fine Foods. All rights reserved.