|Fish en Papillote||
Vegetables, chicken and firm, white fish will all benefit from this delicate, simple and elegant method. By varying the herbs, spices, etc. a multitude of different dishes can be created each time.
En papillote is a moist heat cooking method
that, when used to cook fish, will create a moist, flaky, fully-cooked
filet each time. Plus, it offers a little bit of drama at the dinner table
as the steamy packages are split open for your guests.
Since no liquid is added, the steam produced by baking en papillote is from the food itself - concentrating the flavors in the puffed-up dome of the parchment paper package.
For each serving of Fish en Papillote:
Drizzle of olive oil
Coarse, French sea salt, to taste
Ground black pepper, to taste
2-3 sprigs of fresh thyme
3-4 thin lemon slices
14-inch piece of baking parchment
Preheat oven to 350 degrees.
Place fish filet inside the parchment - close to the folded seam. Drizzle a lightly with olive oil, sprinkle with salt and pepper.
Top with slices of lemon and thyme. Shut parchment packet and crimp edges shut. Place on baking sheet and bake in oven for 8-10 minutes.
To serve, place on plate and cut open at the table allowing guests to enjoy the aromas of the escaping steam.