Fish En Papillote

This is pretty easy to make, but looks impressive, which is absolutely what matters. By cooking the fish in parchment paper with sauteed vegetables, lemon, and a little liquor (in this case, prosecco or white wine), it steams perfectly and infuses with all of those flavors. Plus it looks nice! Sky and I made some roasted potatoes to go with the fish, but it's enough on it's own for a light dinner. I learned how to make this at a cooking class a little while ago - what's great is that it's versatile, so you can substitute any number of vegetables to go in the pouch.

Total time to cook (the fish, not including the potatoes): 30 minutes
Makes two servings

2 pieces of fish - cod, in this case, but tilapia, trout, or other white fish will work (about six ounces each)
1 tbsp olive oil
3 cups baby spinach
1 cup sliced cremini mushrooms
1 small shallot, minced
2 garlic cloves, minced
4 thin lemon slices (two per piece of fish)
2 tbsp prosecco or white wine (one per each piece of fish)
Pepper and kosher salt, for seasoning
2 large pieces of parchment paper (about a foot and a half per side)
- Preheat the oven to 400 degrees.
- In a medium or large pan, heat the olive oil over medium-high heat. Add the shallots and garlic, cooking until the garlic begins to brown (about a minute).
- Add the mushrooms and cook until they release their liquid and start to brown. Mix in the spinach until wilted. Turn off the heat and set aside.
- Fold each piece of parchment paper in half and cut out a heart shape. Lightly spray the inside with vegetable spray.
- Spoon half of the vegetable mixture into the center of the parchment paper heart, just to the right of the center line. Repeat for the second piece of paper.
- Season the fish and place each piece on top of the vegetables. Lay the lemon slices on top.
- Seal the parchment paper: Fold the paper in half so the fish is covered. Starting at the top of the crease, make small overlapping folds around the edge. Leave a small hole at the bottom.
- Pour one tablespoon of the prosecco or wine into each package and then seal it completely.
- Bake for about 10 to 15 minutes. Cut open the package and serve immediately.

No comments:

Post a Comment