It's a Wrap
Apr. 12th, 2009 07:00 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sciwitchMom's up for a visit, so I decided to try a new method of cooking fish (well, new to me). I've known about cooking things "en papillote" (wrapped in parchment paper) for a while, but never tried it before. Tried it last night (using foil instead) and it turned out really, really good.
White Fish en Papillote
2 fish fillets (firm fish, your choice, I used Basa, about 6-8 oz each)
2 tsp chopped fresh dill
4 tsp olive oil
2 tbsp lemon juice
5-6 cherry tomatoes
lemon slices, thin (I used a Mandoline for paper thin slices)
4 teaspoons capers
Preheat oven to 425°F.
Rinse each fish fillet and pat dry. Cut 2 pieces of foil, big enough to completely enclose your fish fillets. On each piece of foil: lay a fish fillet, drizzle the olive oil, add several lemon slices, a few tomato slices, the dill, then spritz the fish with lemon juice. Top with the capers. Fold the foil over and make a nice little fish package. Place on cookie sheet and bake for 15-20 minutes. Thick fillets and steaks may need longer.
Open carefully - hot and steamy inside.
White Fish en Papillote
2 fish fillets (firm fish, your choice, I used Basa, about 6-8 oz each)
2 tsp chopped fresh dill
4 tsp olive oil
2 tbsp lemon juice
5-6 cherry tomatoes
lemon slices, thin (I used a Mandoline for paper thin slices)
4 teaspoons capers
Preheat oven to 425°F.
Rinse each fish fillet and pat dry. Cut 2 pieces of foil, big enough to completely enclose your fish fillets. On each piece of foil: lay a fish fillet, drizzle the olive oil, add several lemon slices, a few tomato slices, the dill, then spritz the fish with lemon juice. Top with the capers. Fold the foil over and make a nice little fish package. Place on cookie sheet and bake for 15-20 minutes. Thick fillets and steaks may need longer.
Open carefully - hot and steamy inside.
Fish en Papillote
Date: 2009-09-24 07:58 pm (UTC)For a Mediterranean twist: replace the dill with a sprig or two of fresh rosemary, and add a few Kalamata olives and some thinly-sliced or julienned zucchini or carrots. Mmmmm....
-- Bob B.