Bonnies Fabulous Fish In A Sack Papillotte Food

HALIBUT EN PAPILLOTE

Steps:

• Preheat the oven to 400 degrees F.
• Add the olives, capers, garlic and anchovy to a food processor. Add 1/2 cup olive oil and black pepper to taste. Process to form a silky paste with small pieces of olive and capers remaining, 15 to 20 seconds. Drizzle in more olive oil as needed. Remove the tapenade from the carafe, then drizzle with olive oil and set aside.
• Drizzle the center of each of 4 large circles of parchment paper with some olive oil, then sprinkle with salt and pepper. Top each piece with a thin layer of fennel and some leeks. Top each with a dollop of the olive tapenade and 2 to 3 lemon slices. Lay the fish on top of the lemon slices and sprinkle with salt and pepper. Fold the parchment in half to cover the fish, then crimp the edges shut, being sure to cover the corner of each previous fold. When you are halfway through folding, add 1 tablespoon of white wine to each packet, then continue to fold until the entire package is formed and closed. Place each packet on a baking sheet.
• Bake the fish for 8 to 10 minutes. Remove from the oven, then place each packet on a plate. Cut open the top of the paper to expose the fish. Garnish each fillet with the Calabrian chiles and basil. Serve immediately.

FISH EN PAPILLOTE

Steps:

• Place a rack in the center of your oven and preheat the oven to 425 degrees F.
• In a small bowl, add the Land O Lakes® Butter with Canola Oil, garlic, parsley, shallot, 1/2 teaspoon salt, and pepper. Zest the lemon right into the bowl (reserve the whole lemon). With a fork, mash the butter with canola oil to smoothly combine all of the ingredients. Cut the whole lemon into thin slices (you will need 8 slices total for the recipe).
• Assemble the Packets: Tear off 4 squares of parchment that are at least 12 inches on each side. Lay the sheet flat on a work surface. Place 1 cup of salad greens in the center of a sheet, leaving space at the top and bottom. On top of the greens, place 1 fish fillet so that it runs vertically top to bottom. Lightly sprinkle the fish with salt. With the back of a small spoon, spread one-quarter of the butter mixture on top of the fish. Lay 2 slices of lemon on top of the butter mixture and scatter 6 tomato halves around the fish.
• Fold the Parchment Packets: Lift the right and left sides of the paper up and towards the center, directly above the fish. Touch the two sides together and tightly roll them, folding as you go, until you reach the fish. Now, roll and crimp the top and bottom ends, rolling them towards the counter, away from the center of the fish. When you reach the end, tuck the end underneath the fish. Place the packet on a rimmed baking sheet, using the weight of the fish to hold the ends in place (you don't want the packet to come unsealed as it bakes). Repeat with remaining three packets. Reserve any remaining lemon slices for serving.
• Place in the oven and bake for 12 to 15 minutes, until the fish is fully cooked through and flakes easily with a fork. Serve warm with reserved lemon slices and additional fresh parsley as desired.

BONNIE'S FABULOUS FISH IN A SACK (PAPILLOTTE)

Steps:

• Pull 4 sheets of tin foil lay them on a flat surface and spray the dull side with Pam. Pre-heat the oven to 400 degrees. Bake for 40 minutes.
• Scrub the potatoes, and pierce the skins a couple of times and microwave all of them on the turn tray for about 8 minutes. Cook about 3/4 done so when you slice them they stay solid. They will finish cooking in the oven. When they are done, set aside.
• Open one end of the frozen green bean package and run hot water in the bag, rinse and fill it again, and do this several times until the beans are thawed and warm. Pour them out on a cutting board and blot with paper towels. Cut each bean in half. Set aside.
• You will be making all four of the sacks at once. Divide the green beans into 4 portions. Lay a mound of green beans in the center of each piece of foil. Lay the fish on top of the green beans on each foil. Slice the potatoes into about 4 slices per potato and place on the sides of the fish on each foil. (View photo to see how it looks before it is cooked.)
• Salt and lightly pepper the fish and potatoes. Sprinkle each fish sack with the garlic, and lay a strip of red bell pepper across the fish, and add the basil leafs. Cut up the pat of butter into pieces and place it on the potatoes, drizzle all with olive oil.
• Pick up the long ends of the foil and bring them together at the edges and seal. Leave it loose so it can create steam from the juices. Then seal the sides. Seal it well, leave no gaps. Then place the sacks on a baking tray and place in the pre-heated oven at 400 degrees and bake 40 minutes. Take one out and test with a fork. If it flakes, it is done.
• Open the fish sacks carefully. They are hot and steamy. Fold the foil back on the sides to make a bowl for meal to rest in. Serve the fish sacks resting in a large soup bowl. Now add the sauce and drizzle about a tablespoon over each fish and serve. Enjoy!
• Cook's Tip: This is a dish you can really have some fun with. In no time, you will be making your own variations with your own seasonings. This is our favorite rendition of this recipe. You can use fresh fish, of course, but frozen fillets are such a time saver that I always keep a huge bag of frozen catfish and frozen fillet of sole handy. When making this recipe with the thin frozen fillets, I sandwich them together to have the appearance of a whole fish, and it works great. You can also add olives if desired. Bon Appetite!

FISH EN PAPILLOTE

Steps:

• Preheat oven to 375 degrees F.
• In a bowl, mix together the onion, zucchini, carrot and garlic. Adds the oil, season with salt and pepper, to taste, and toss to combine. Put each fish fillet in a large square of parchment paper and season with salt and pepper, to taste. Arrange the vegetables on top, dividing evenly. Top the vegetables with 2 lemon slices, 2 sprigs thyme, a pat of butter and 1 tablespoon white wine, layering in order. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape. Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12 minutes, depending on the thickness of the fish. 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.

SEA BASS IN PAPILLOTE

Steps:

• Put oven rack in middle position and preheat oven to 400°F. Line a large baking sheet with foil, then drizzle with 1 tablespoon oil.
• Pat fish dry and sprinkle both sides with salt and pepper. Arrange fillets, skin sides down, in 1 layer in center of foil on baking sheet and slide 2 lemon slices under each fillet. Arrange 2 thyme sprigs on top of each fillet.
• Heat remaining 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring occasionally, until pale golden, about 30 seconds. Add tomatoes and a pinch of salt and sauté, stirring occasionally, until tomatoes are softened, about 1 minute. Stir in capers.
• Spoon hot tomato mixture over fish, then cover with another sheet of foil, tenting it slightly over fish, and crimp edges together tightly to seal.
• Bake until fish is just cooked through, 12 to 15 minutes (depending on thickness of fish); check by removing from oven and carefully lifting up a corner of top sheet of foil, pulling up sides of bottom sheet to keep liquid from running out. If fish is not cooked through, reseal foil and continue to bake, checking every 3 minutes.
• Transfer fillets with lemon slices to plates using a spatula (be careful not to tear foil underneath) and spoon tomatoes and juices over top. Serve immediately, discarding thyme before eating.

STEAMED FISH EN PAPILLOTE

Steps:

• Prepare parchment packets Heat the oven to 400°F. Lightly season fish on both sides with salt and pepper. Cut four pieces of parchment paper (each measuring 12 by 17 inches) and lay them on a clean work surface. Fold each in half crosswise; then open, and lay flat. Divide spinach leaves among parchment, mounding it on one side of the fold. Divide the compound butter in half, then divide one of the halves among the four packets, spooning it on top of the spinach; top each with 2 lemon slices. Lay a fillet on top of the lemons and spoon remaining compound butter on fish. Fold over parchment and then form the half-moon packet: beginning at one of the corners, make small overlapping pleats all the way around to seal the edges completely.
• Steam packets Transfer packets to a rimmed baking sheet, and cook in the oven until parchment puffs up, about 12 minutes (8 minutes per inch of thickness for firm-fleshed fish).
• Serve Immediately place a packet on each of four plates and use kitchen shears to cut open the packets at the table. Serve with lemon wedges.
• Ingredients
• Firm-fleshed fish varieties with plenty of flavor work best with the caper butter in this recipe; try halibut, salmon, or striped bass.
• Since they can be rinsed, salt-packed capers will actually taste less salty than those packed in brine and have a pure caper taste. Use nonpareil capers whenever possible.

BAKED FISH EN PAPILLOTTE

Steps:

• Preheat oven to 450 degrees.
• Use about a third of the olive oil to smear on the parchment or foil. Place the fillet on the oiled surface, and sprinkle the rest of the oil on top. Strew the lemon rind and capers over the top, and sprinkle with freshly ground pepper to taste.
• Draw the sides and ends of the paper or foil up over the fish to form a loose packet. Crimp the edges together to make a tight seal.
• Place the fish on a tray or cookie sheet. Place in the oven, and bake for 10 minutes. Serve the whole packet on a dinner plate; diners open their packets at table. Garnish with watercress.