Step up your culinary game with this surprisingly easy mediterranean Fish En Papillote.
Don’t be intimidated by this recipe, en papillote is a culinary technique that any home cook can master in their kitchen.
The term en papillote (pronounced: ON pah-pee-YOHT) means “in paper” or “in parchment”. It is a moist-heat cooking method because it is the steam from within the package where the food is enclosed by parchment paper that cooks the food. More delicate proteins, such as fish or chicken, are more commonly cooked en papillote as they can be quickly cooked by this steaming method.
Steaming en papillote requires no special equipment other than parchment paper. The food won’t stick and parchment paper is easy to seal not allowing any liquid to escape. Just make sure to tightly seal the edges. Plus, clean up is easy – just toss the parchment when you’re done!
The key to creating a flavorful en papillote dish is building flavors. When cooking en papillote, there are usually vegetables as the base with herbs and seasonings, topped off with the protein. The vegetables contain moisture and during the cooking process generate steam, which cooks the protein enclosed in the parchment pouch. Additional herbs and seasonings are used to build flavors. Mediterranean flavors inspired this recipe creation. See how easy it is!
Tip: Be mindful to cut vegetables approximately the same size to ensure even cooking.
Step up your culinary game with this surprisingly easy mediterranean Fish En Papillote. @RD_kitchen @healthyaperture Tweet this
Fish En Papillote
- 2 (5-ounce) pieces of cod (or other white fish like snapper, grouper, or monk fish)
- 1/2 cup grape tomatoes, halved
- 1/4 cup katamala olives, pitted and halved
- 2 tablespoons capers
- 1/4 cup red onion, thinly sliced
- 1/4 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon crushed red pepper flakes
- 1 lemon, sliced
- 2 pieces of parchment paper
1. Preheat oven to 400 degrees F. Pat fish dry and sprinkle with salt and pepper. Set aside.
Fold parchment paper in half. On one side of the parchment paper layer the tomatoes, olives, capers, onion, pepper, garlic, and olive oil. Top with fillet, sprinkle with red pepper flakes and place lemon slices on top.
Fold the other half of the parchment paper on top and seal the edges making small fold every 1/2-inch all the way around to create a half moon shape.
Repeat with another piece of parchment and remaining ingredients.
Place both pouches on a baking sheet. Bake for 15-20 minutes, until the parchment paper has puffed up and fish is cooked through.
Transfer to a plate and cut with scissors, being careful of the hot steam that will escape.