Recipe: Fish en Papillote

By Madeliene Kennedy

This is a simple and elegant recipe that demands no particular technical skills--just have the freshest of fish.

Yield: 2 (main course servings)

    • 2 15" squares of parchment or aluminum foil
    • 2 8 oz fillets of white fish (or whatever size you may have caught)
    • 2 T fresh lemon juice
    • 4 T good white wine
    • 2 t extra virgin olive oil
    • 1/4 t salt
    • 2 T melted unsalted butter
    • 2 T chopped flat-leaf parsley

Pre-heat oven to 425F degrees.

Lightly brush the parchment sheets with melted butter (if you are using aluminum foil, this step is unnecessary). Fold each sheet in half and reopen to reveal a center fold line. Place fish on the bottom half of each sheet of paper (or foil) leaving a 1-1 1/2" border. Top each fish fillet with lemon juice, wine, oil, salt, pepper, and parsley. Fold the other half of parchment paper (or foil) over and fold and crimp the edges to seal, forming a rectangular packet. Place packets on a baking sheet.

Bake the packets for about 20 minutes, or until the papillotes puff and the paper is slightly browned.

Transfer each papillote to a pre-heated dinner plate. Cut an "X" in the top of each packet to reveal the fish. Present the fish in the packet or slide each serving onto the plate and discard paper (or foil).

Variation: Mediterranean style--top fillets with chopped fresh tomatoes, capers, Kalamata olives, garlic, and fresh basil.

This article available online at:

http://www.theatlantic.com/health/archive/2009/11/recipe-fish-en-papillote/29525/