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Rouget en Papillote
Rouget en Papillote is a delightful and elegant French dish that embodies the essence of coastal cuisine. This classic preparation involves baking the tender red mullet in a parchment paper pouch, allowing it to steam in its own juices along with fragrant herbs, garlic, and zesty lemon. The result is a moist, flavorful fish that captures the spirit of the Mediterranean with every bite. Traditionally enjoyed in the sun-kissed regions of France, this dish not only highlights the natural sweetness of the fish but also offers a beautiful presentation that is sure to impress at any dinner table.
Servings: 2
Ingredients
- Parchment paper
- 2 large sheets
- Salt
- to taste
- Pepper
- to taste
- Olive oil
- 2 tablespoons
- Garlic
- 2 cloves, minced
- Fresh herbs (thyme, rosemary, parsley)
- a handful, chopped
- Lemon
- 1, thinly sliced
- Rouget (red mullet)
- 2 whole, cleaned
Instructions
- Preheat your oven to 400°F (200°C).
- Lay out two large sheets of parchment paper on a clean surface.
- Place one fish in the center of each parchment sheet.
- Season the inside and outside of the fish generously with salt and pepper.
- Stuff the cavity of each fish with the sliced lemon, chopped fresh herbs, and minced garlic.
- Drizzle 1 tablespoon of olive oil over each fish, ensuring the oil is evenly distributed.
- Fold the parchment paper over the fish, crimping the edges tightly to seal the pouch completely.
- Place the pouches on a baking sheet and bake for 15 minutes, or until the fish flakes easily with a fork.
- Carefully open the pouch (be cautious of the steam) and serve the fish directly in the parchment for an elegant presentation, allowing the aromas to waft out.
Dietary Information
Servings: 2 • Dish Type: Main Course • Prep Time: 15 minutes • Cook Time: 15 minutes • Calories: 300 • Fat: 18g • Carbs: 5g • Protein: 28g • Sodium: 300mg • Sugar: 1g
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