The name may sound complicated, but it’s really simple: fish and vegetables are steamed in a tightly sealed paper packet with herbs, wine and lemon.
Fish en Papillote (Fish in parchment paper)
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- Prep Time
- Minutes
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- Cook Time
- Minutes
Ingredients
- 4 flounder filets rinsed and pat dry (sub flaky white fish of your choice – cod, fluke, sea bass, halibut)
- 4 large chard leaves chopped (stems chopped small)
- 2 medium carrots, julienned
- Heavy splash of white wine per packet (about 2 Tbsp each)
- 4 teaspoons butter or olive oil
- 8 very thin lemon slices + 1 lemon for juice
- Salt and pepper to taste
- 2 teaspoons fresh thyme leaves or fresh chopped dill (sub 1 tsp dried) (optional)
Instructions
- 1. Preheat oven to 375 degrees. You’ll need a rimmed baking pan and 4 pieces of parchment paper about 16 inches long.
- 2. To make each packet: Place ¼ of chard leaves and ¼ of carrots in center of parchment. Lay fish filet. on top of the pile of veggies. Splash white wine and squeeze juice from ¼ of a lemon over fish. Scatter ½ tsp thyme and season with salt and pepper. Top fish with 1 teaspoon butter or olive oil and 2 or 3 slices of lemon.
- 3. Bring long ends of paper together and fold down 3 times to make a seam. Fold short ends over 3 times and tuck the folded end under the packet and place on baking pan.
- 4. Bake about 15 minutes until packets are puffed. Open 1 packet to test doneness. If fish isn’t opaque at center, reseal packet and return to oven for a few minutes.
- Servings : 4
- Ready in : 45 Minutes
- Recipe Type : Dinner, Fish, Gluten Free
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