Fish En Papillote
Serves: 4
Gideon Batz
1 January 1970
Based on User reviews:
52
Spice
46
Sweetness
43
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 large
Carrot (julienned)1 clove
Garlic (minced)1 tbsp
Extra-Virgin Olive Oil8 sprigs
Thyme (fresh)1 cup
White WineDirections:
1
Watch how to make this recipe
2
Preheat oven to 375 degrees F
3
In a bowl, mix together the onion, zucchini, carrot and garlic
4
Adds the oil, season with salt and pepper, to taste, and toss to combine
5
Put each fish fillet in a large square of parchment paper and season with salt and pepper, to taste
6
Arrange the vegetables on top, dividing evenly
7
Top the vegetables with 2 lemon slices, 2 sprigs thyme, a pat of butter and 1 tablespoon white wine, layering in order
8
Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape
9
Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape
10
Arrange the packets on a baking sheet
11
Bake until the fish is cooked through, about 12 minutes, depending on the thickness of the fish
12
To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don't leave the juices behind