Mediterranean Fish En Papillote
En Papillote literally means "in paper". This cooking method traps the juices in the little paper bag and you bake it in the oven. This allows it to steam in the delicious juices which creates a soft and juicy texture. It's super easy and it's really cute right?!
Ingredients
- 2 lbs White Flaky Fish I love sole, seabass or flounder
- 2 Small Shallots, Thinly Sliced
- 1 Zuchinni, Peeled or Julienne Use a peeler to peel "ribbons"
- 1 cup Cherry Tomatoes, Halved
- 1 tsp Dried Basil
- 1 tsp Dried Oregano
- 1/2 cup White Wine
- 2 Garlic Cloves, minced
- 2 Lemons
- Parchment Paper
- 4-6 tsp Butter I like a yogurt based one to minimize fat
Instructions
- Preheat Oven to 375 degrees
- Grab your parchment paper and tear off 4-6 squares (how ever many filets you have is the number you need). They should be big! 12 inches on each side.
- Make sure you squeeze your zucchini ribbons with a paper towel to squeeze out excess water.
- In a large mixing bowl, mix together the shallots, zucchini, cherry tomatoes, basil, oregano and garlic. If you have a zester, grab 1 lemon and add zest of the entire lemon. Add 1 tbsp of olive oil and season with salt and pepper. Toss well.
- Arrange your fish in the individual squares of parchment paper. Season them with salt and pepper. Top each filet with your vegetable mixture.
- Slice your lemons into thin slices and top each packet with 2 lemon slices. Drizzle 1 tbsp of white wine over it. Top with 1 tsp of butter.
- Fold the parchment paper around the edges tightly. Make sure you press as you go and fold to seal the packets well. They have to be tightly packed to make sure steam doesn't come out.
- Arrange the packets on a baking sheet. Bake until the fish is cooked through which is about 12 minutes depending on the thickness of your fish.
- To serve, cut open the packets and place the packet on a plate. You want to serve it with the entire little packet !