Teresa's Recipes
Fish en Papillote
Experience the delightful aroma and flavors of the Mediterranean with this classic Fish en Papillote recipe. Cooking fish in parchment paper is not only a visually appealing presentation but also a healthy method that retains moisture and enhances the natural flavors of the fish and vegetables. The combination of fresh herbs, zesty lemon, and colorful vegetables creates a vibrant dish that is both wholesome and satisfying. This technique dates back to ancient France, where it was used to steam fish and vegetables, capturing their essence and making mealtime a true celebration of freshness.
Ingredients
- to taste Salt
- to taste Black pepper
- 1 tablespoon, chopped Fresh thyme
- 2 cloves, minced Garlic
- 1, thinly sliced Lemon
- 1 small, thinly sliced Red onion
- 1 medium, thinly sliced Zucchini
- 1 cup, halved Cherry tomatoes
- 2 (6-ounce) fillets, such as cod or tilapia White fish fillets
- 2 tablespoons Olive oil
Dietary Notes
- Servings: 2
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 320
- Fat: 12g
- Carbs: 15g
- Protein: 32g
- Sodium: 250mg
- Sugar: 4g
Instructions
- Preheat the oven to 400°F (200°C).
- Cut two large pieces of parchment paper, about 12 inches by 16 inches each. Fold each piece in half, then open it back up to create a crease down the center.
- Place the fish fillets in the center of each piece of parchment paper.
- Drizzle each fillet with olive oil and season generously with salt and black pepper.
- Top the fish with the cherry tomatoes, zucchini, red onion, minced garlic, fresh thyme, and lemon slices, distributing evenly.
- Fold the parchment paper over the fish and vegetables, starting at one end and crimping the edges tightly to seal the packets completely, creating a half-moon shape.
- Place the packets on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork.
- Carefully open the packets (watch out for steam) and transfer the fish and vegetables to plates.
- Serve hot with a wedge of lemon on the side for extra zest.
Tips
- Feel free to experiment with different vegetables such as bell peppers, asparagus, or spinach depending on the season.
- If you prefer a spicy kick, add a pinch of red pepper flakes or sliced jalapeños to the packet.
- For a more robust flavor, consider marinating the fish in lemon juice, olive oil, and herbs for 30 minutes before cooking.