Fish en Papillote
This is a dish I’ve looked at for a long time, thinking about cooking it. I finally decided to give it a try. It turned out to be very easy, quick and tasty-a winning combination. I did it with the parchment paper but I think next time that I will use foil as it didn’t stay tightly wrapped and puff up like it was supposed to. Maurice really liked it and said it was like opening a little surprise at the table so I think it could be a good meal for company. I wasn’t sure how long to cook it. One recipe said ten minutes, the other 20. I ended up cooking it for 20 minutes just to make sure it was well done. I didn’t want to open the package to check on it. The other evening I saw Jamie Oliver-The Naked Chef-on TV and he used foil, folding it up tightly on three sides then pouring in wine before sealing the fourth side. My package didn’t leak but it sure was full of liquid when we opened it–which tasted very good with the rice. (The French always want rice with their fish). Jamie used mussels, scallops and shrimp for his dish which looked very good. The recipe below is from the Boston Globe although I used various elements from another recipe. I did put in a little ginger but the main difference is that I cooked the vegetables before using them in the packet as we aren’t fans of crunchy vegetables. I didn’t have snap peas either but I bet that would be good. It seemed like a really healthy meal which always makes me feel good.
“Cooking “en papillote” is a technique that seals savory or sweet ingredients into a folded pouch of parchment paper (or foil), before cooking. Essentially, food steams in its own juices, and develops wonderful aromas. You can use this method to cook fish, meat, vegetables, pasta, even fruit. The drama comes when guests open their packets, lean into the aromatic steam, and instantly like the dish – even before tasting. Successful papillotes use ingredients that are small; they’re layered in small quantities, and seals on the pouches should be airtight. Fish or meats go well with aromatic herbs and julienned vegetables, a splash of white wine, lemon or orange juice, and a touch of olive oil. The papillotes puff in the oven and as your guests tear them open, you get to watch their delight.” Quote from the Boston Globe.
1 zucchini, cut into julienne strips
1 carrot, cut into julienne strips
12 sugar snap peas
1 small sweet onion (Vidalia or Oso Sweet) cut in 1-inch thin sticks
1 piece (1-inch) ginger root, finely grated
Pinch of ground coriander
2 tablespoons chopped parsley
Salt and pepper, to taste
4 pieces boneless ocean perch (6 ounces each), or use another thin fish such as trout
Olive oil (for sprinkling)
1. Set the oven at 420 degrees. Have on hand four 14-inch pieces of parchment paper or foil paper.
2. In a large bowl, toss gently the zucchini, carrot, snap peas, onion, ginger, coriander, parsley, salt, and pepper; set aside.
3. Grate the rind of 1 lemon and squeeze the juice. Slice the other lemon.
4. Pat the fish dry with paper towels. Season the fish with salt and pepper. Place each piece of parchment paper on the counter. Brush the center with olive oil. Use half the vegetables to make a bed on each paper. Top with the fish, skin side up (if there is skin), and add lemon rind and juice. Add the remaining vegetables, and a sprinkle of olive oil. Place two slices of lemon on top.
5. Lift the wider edge of the paper and fold it over the top. Crimp the edges by pleating them over and over, or secure with string. There should be enough space between the ingredients and edge of the paper for the pouches to puff.
6. Set on a rimmed baking sheet. Cook for 10 minutes or until the fish is firm to the touch.