SEA BASS EN PAPILLOTE WITH THAI FLAVOURS
Make a parcel from baking parchment and let your fish steam to perfection while infusing with garlic, ginger, chilli and lime
Provided by Mat Follas
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160 fan/gas 4. To prepare the stuffing mixture, bash the lemongrass with the blunt side of your knife to bruise it, then slice it into thin rings. Finely slice the ginger (across the grain) - you can leave the peel on. Squash the unpeeled garlic cloves to release their aroma. Put all the stuffing ingredients into a bowl and mix together.
- Take a piece of baking parchment about 50cm in length and place the 2 sea bass across its width. Fill the stomach cavities with ¾ of the stuffing mixture, scattering the rest over the fish, then season. Fold the sides of the parchment over the heads and tails of the fish, then roll it into a parcel. This can now be stored in the fridge for a few hrs, if you like. When ready to cook, place on a tray in the oven and bake for 20-25 mins, until the flesh flakes off the bone.
- While the fish bakes, put the new potatoes in cold water and bring to the boil. Once cooked, drain well, slice in half and return to the pan with a knob of butter.
- Arrange the new potatoes and sea bass on the plate, still in the parcel, if you like, and sprinkled with the coriander leaves.
Nutrition Facts : Calories 361 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 43 grams protein, Sodium 0.7 milligram of sodium
FISH EN "PAPILLOTE"
A delicious, easy, and very quick way to prepare fish. It uses aluminum foil as the "papillote", which makes it very easy, and cleanup is even easier! You can use monkfish, black sea bass, grouper, red snapper, turbot, perch....I haven't made it w/ salmon, but it would probably work with that too. If you are watching your cholesterol and don't want to use butter, you can substitute olive oil for it instead.
Provided by xtine
Categories < 30 Mins
Time 28m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees.
- Rinse fillets under cold water & dry on paper towels. Tear off two 15" pieces of aluminum foil & drizzle 1 teaspoon olive oil onto half of each piece of foil.
- Pick up one of the fillets & slide it around in the olive oil to coat. Repeat w/ the other side. Repeat this procedure with the other fillet on its own piece of aluminum foil. Season each side of each fillet w/ salt & pepper, drape w/ scallions, parsley & onions, and sprinkle on garlic, lemon zest & capers.
- Sprinkle each fillet w/ 1&1/2 tsp lemon juice and 1&1/2 tsp white wine and top each with (pieces of) one tbsp of butter. Place the grape tomatoes, cut side down, on top of each fillet.
- Fold each foil sheet over the fish & vegetables. Fold and crimp the edges to seal them and make tight packets. Place the packets on a cookie sheet w/ sides and bake for 8 minutes.
- Remove from the oven. Place each foil packet in a soup plate or bowl, & open by slitting the uncrimped side with a knife or scissors, and gently slide the contents, with its liquid, into the dish.
- Serve immediately.
FISH EN PAPILLOTE
Posted for ZWT5 from the Reluctant Gourmet. This recipe uses PARCHMENT paper. I like parchment paper-easy clean up and think it might be more healthy? Perfect for Valentine's or an anniversary. Serves only two, but suppose you could make more hearts.
Provided by WiGal
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees, F.
- Fold each square of parchment in half and cut out a heart shape. (You have all done this before-in school when you made Valentine cards.).
- Open each heart and brush lightly with extra virgin olive oil or spray with olive oil spray.
- Sprinkle both sides of fish with salt and pepper; set aside.
- Wash asparagus and break off and discard the woody ends.
- Lightly spray olive oil on the asparagus and toss with a pinch of kosher salt and pepper and the lemon zest.
- Divide the asparagus in half; put half of the asparagus on each of the hearts, just to one side of the center of each heart.
- Put one piece of fish on top of each bundle of asparagus.
- Top with one sprig of dill (or half of the dried dill), a slice of lemon and either ½ of the butter or a light drizzle of olive oil.
- Splash half the wine on top of each piece of fish.
- Now, to wrap up these packets: fold the top of the heart over the fish and asparagus.
- At the top end of the heart, away from the point, fold up both edges (top and bottom) and crease well.
- Move down about ½ inch and fold up the edges, overlapping your first fold. Continue folding and creasing all around the parchment heart until you get to the point.
- Fold and crease the point twice.
- You now have successfully wrapped your fish en papillote--yeah!
- Place the packets side by side on a baking sheet, making sure the packets aren't touching.
- Bake in the center of the oven until the packets are well puffed and the fish is cooked, about 10-12 minutes.
- To serve, put a packet on your sweetheart's plate, place in front of her, and with a dramatic flourish and a "watch out for the steam," carefully slice the packet open with a sharp knife.
- You watch out, too-the steam will be very hot.
Nutrition Facts : Calories 154.7, Fat 1.8, SaturatedFat 0.3, Cholesterol 76.6, Sodium 100.8, Carbohydrate 6.3, Fiber 2.6, Sugar 2, Protein 23.9
FISH EN PAPILLOTE
A recipe for simple, perfect fish en papillote with vegetables. This healthy method for baking fish in parchment results in tender, flaky fish every time!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 35m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 (of 4), Calories 273 kcal, Carbohydrate 7 g, Protein 32 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 104 mg, Sodium 516 mg, Fiber 2 g, Sugar 3 g
FISH EN PAPILLOTE, MEDITERRNANEAN-STYLE
Tender, flavor-packed fish en papillote with green peppers, tomatoes, and a light lemony sauce, all cooked together in parchment parcels. I used cod fillet in this recipe, but any fish fillet that (no thicker than 1 inch) such as halibut, trout, snapper, or even salmon should work.
Provided by Suzy Karadsheh
Categories Main Course
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees F.
- Season the fish with kosher salt and pepper on both sides.
- Prepare the sauce. Place the olive oil, lemon juice, shallots, garlic and spices in a small mixing bowl or measuring cup and whisk to combine.
- Prepare 4 large pieces of parchment paper (about 12 inches or so on each side). Fold the parchment pieces down the middle to mark two halves.
- Assemble the pouches. Place each fish fillet on the bottom half of a parchment piece. Spoon 2 tablespoons of the prepared sauce over the fish. Add 1 lemon slice, 1 tomato slice, and 1 bell pepper slice on top.
- Fold the top half of the parchment paper over the fish and veggies and go around to fold and secure each piece of parchment around the fish and veggies creating a well-wrapped pouch.
- Place the fish pouches on a large baking sheet. Bake on the middle rack of your heated oven for 12 to 15 minutes or until the fish is fully cooked and flakes easily.
- To serve, leave the fish and veggies in their own closed parchment pouches and transfer each pouch to a serving plate.
Nutrition Facts : Calories 221.3 kcal, Carbohydrate 4.9 g, Protein 26.1 g, Fat 11.7 g, SaturatedFat 1.7 g, Sodium 370.9 mg, Fiber 1.4 g, Sugar 1.7 g, ServingSize 1 serving
FISH EN PAPILLOTE
Cooking en papillote (in parchment) seals in the moisture of fish fillets, yielding a silken entree and perfectly crisp-tender vegetables.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees. Mix lime zest and juice, garlic, ginger, onion, and chiles in a medium bowl. Fold four 20-inch pieces of parchment in half lengthwise. Unfold, and place 1 fillet and 1 head bok choy along each crease. Rub both with 2 tablespoons oil, and season with salt and pepper. Top each fillet with some onion mixture and 2 sprigs cilantro.
- Fold parchment over fish, making small overlapping folds along edges and sealing with a paper clip. Place on rimmed baking sheets. Roast until parchment puffs, 10 to 12 minutes. Carefully cut packets, avoiding escaping steam, and serve.
FISH EN PAPILLOTE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 47m
Yield 4 servings
Number Of Ingredients 11
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.
More about "fish en papillote food"
FISH BAKED EN PAPILLOTE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Cuisine Mediterranean RecipesTotal Time 38 minsCategory Christmas Salmon RecipesCalories 459 per serving
- Heat the oven to 200°C/180°C fan/ gas 6. Cut 4 large pieces of baking paper into rough 30cm squares.
- Divide the sliced potatoes, tomatoes and lemon wedges among each square of paper, drizzle with a little olive oil, splash over half the wine and season with salt and black pepper. Bring together the edges of the paper and scrunch together to seal. Put on a baking tray and bake for 15 minutes.
- Remove the tray from the oven and carefully open the parcels. Top each with a quarter of the samphire, a fish fillet, some squid, brown shrimps, olives and the remaining wine. Reseal tightly, then return to the oven for 8 minutes until the fish is just cooked through. Serve with crusty bread for mopping up the tasty cooking juices.
FISH EN PAPILLOTE WITH FENNEL AND ORANGE - DINE & FASH
From dineandfash.com
Reviews 3Estimated Reading Time 4 minsServings 4Total Time 20 mins
- To prepare the parchment paper, group all 4 sheets and fold directly in half. Stencil (if you wish) a half heart shape or semi-circle shape on one side and then proceed to cut. When you unfold the parchment paper, you should have a heart or circular shape.
- To prepare your fennel, after you've washed the fennel, remove the stalks from the top of the bulb. Cut the fennel fronds from the stalks. Keep the fennel fronds, as they're going to be used to garnish the fish. Discard the stalks. Starting lengthwise from the centre of the fennel, cut in half and then cut the fennel into half moon slices.
- On each sheet of parchment paper, add a handful of cut fennel to the left side of the fold. Drizzle with a bit of extra virgin olive oil.
- Place fish fillet on top of the fennel. Season with salt and black pepper. Add 1-2 tsp. of capers on top and 1 tsp. of butter.
FISH EN PAPILLOTE WITH VEGETABLES (PALEO, KETO, WHOLE30 ...
From prepareandnourish.com
5/5 (10)Total Time 35 minsCategory Main CourseCalories 598 per serving
- Pat dry fish fillets and generously slather them with the mayo/oil mixture. Place them on one half of the parchment paper.
PAPILLOTE OF SEAFOOD RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Cuisine FrenchTotal Time 40 minsCategory Dinner, TreatCalories 251 per serving
- Preheat the oven to 220C/ gas 7/fan 200C. Heat a splash of oil in a large saucepan, add the onion, spring onions, fennel, ginger, lemongrass, star anise and coriander and toss over a high heat for a few minutes until the vegetables begin to soften.
- Throw in the garlic and season to taste, then shoot in the mussels and prawns and splash in the wine – just enough to moisten the mussels without drowning them. Cover and cook for 30 seconds -1 minute only, then remove from the heat and check the mussels are open – if they’re not, put the pan back on the heat for a few seconds until they are.
- Scoop the mussels and vegetables out into a bowl, using a slotted spoon (leave the juices in the pan). Pour the coconut milk into the pan (use the same quantity as the liquid already there) and boil for about 4 minutes until reduced to a thickish, syrupy jus. Return the mussels and vegetables to the pan, drizzle with a little oil and shake to mix everything together.
- Take a sheet of non-stick baking parchment and push it into a deep medium-sized saucepan. Spoon in half the mussels and vegetables and one star anise. Lift the paper out and twist the top to make a money bag. Tie tightly with string then make another bag. 5 Stand the bags in a large baking dish or roasting tin, then give them a quick blast in the oven for 3-4 minutes – just until you can see the crunched tops of the paper start to scorch. Lift the bags out, stand each one on a plate and untie. At the table, open the bags and breathe in the wonderful aroma before tucking in.
FISH EN PAPILLOTE - BAKED FISH IN PARCHMENT - SANDRA ...
From sandravalvassori.com
5/5 (1)Servings 4Cuisine FrenchCategory Main Course
- Place fish on a platter and pat dry. Drizzle the fish fillets with 2 tablespoons extra-virgin olive oil then season with kosher salt on both sides.
- Lay one sheet of parchment flat on a work surface. Place the spinach leaves in the bottom centre of the parchment paper, leaving room at the bottom. See photos in post for guidance. Top the greens with 3 slices of lemon and place the fish on top. Sprinkle with peppercorns if using, or with a few cracks of pepper to taste. Top with 2 more slices of lemon, the sliced red onions, and the caper berries. Place the cherry tomatoes around the fish and sprinkle with another pinch of kosher salt. Drizzle everything with a little more olive oil and 1 tablespoon wine.
- Fold top half of paper over bottom half, making sure the two ends of paper meet. 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 (see photos in post for guidance). Repeat with all the fish fillets and place the pouches on a baking sheet.
EASY HEALTHY GARLIC BUTTER FISH EN PAPILLOTE - SIMPLY ...
From simply-delicious-food.com
5/5 (3)Total Time 25 minsCategory DinnerCalories 190 per serving
- Slice the zucchini into slices approximately ½cm thick. I halved the large broccolini stems to allow quick cooking.
- On baking paper / parchment paper squares (approximately 30cmx30cm), place the vegetables and season generously with salt and pepper. Top with a piece of fish and season with the seasoning of your choice.
COOKING FISH IN PARCHMENT "EN PAPILLOTE" IS FOOLPROOF ...
From freshfoodinaflash.com
Servings 4Total Time 25 minsCategory Fish, PoultryCalories 387 per serving
- Preheat oven to 350°. Fold each of the pieces of parchment paper in half. Open the parchment and lay them out on a work surface. Drizzle a little olive oil in the center of the paper near the crease. Place chicken breast or fish filet on one half of parchment near the middle of the crease. Season with salt and pepper. Sprinkle garlic, minced ginger or lemon grass and spices or dried herbs over each filet (fresh herbs are added after cooking) Place vegetables on top of the filet. Drizzle with small amount of olive oil and white wine. Enclose all ingredients by folding over from one end of the crease to the other until it is sealed. Lift up packet with a spatula and place on a baking sheet. Packets can be made in advance until this point.
- Bake packets in a preheated 350° oven for 15-20 minutes. Chicken will take a little longer than fish. Parchment paper will have turned a light brown. Do not open packets until you are ready to serve, as the contents will continue to cook until you open it. Be careful, as hot steam will escape when opened.
- To serve, place packet on the plate. When ready to eat, open the packet and pour out contents gently onto the plate and discard parchment packet. Garnish with fresh herbs. Healthy and delicious!
MEDITERRANEAN-STYLE FISH EN PAPILLOTE - FLIPPED-OUT FOOD
From flippedoutfood.com
5/5 (3)Category EntreeCuisine MediterraneanTotal Time 35 mins
- Tear four large squares (14" x 12") of parchment paper and fold in half. Draw a half-heart on half of the paper, using as much of the paper as possible. Cut out the half-heart shape with a pair of scissors or kitchen shears (when you unfold it, you'll have a whole heart!).
- Place one tilapia loin on one half of each parchment paper heart, placing the fish about 1/2" away from the fold. Arrange tomatoes, onion, garlic, capers, and olives evenly on top of each loin, dividing the ingredients equally among the four packets. Drizzle each loin with 1/2 tbsp. of olive oil and 1/2 tbsp. of red wine vinegar.
FISH EN PAPILLOTE - REDBOOK
From redbookmag.com
Cuisine FrenchEstimated Reading Time 2 minsServings 4Calories 540 per serving
- In medium bowl, combine couscous, 1/2 teaspoon salt, and 2 1/4 cups boiling water, and toss with fork.
THAI-STYLE FISH EN PAPILLOTE (IN PARCHMENT PAPER) - I ...
From iheartumami.com
Ratings 9Calories 443 per servingCategory Main Dish
- Sauce: Preheat the oven to 400F (200C). Remove the tough outer part of lemongrass. Cut off the green color top part and only use the white bulbous part. Use a small bottle or meat pounder to pound the lemongrass a few times until it’s in flat shape then finely chop them. Combine all ingredients under “Sauce”. Set aside.
- Next, fold the paper over so the two ends meet, enclosing the food. Beginning at either end of the center crease, make small, overlapping diagonal folds around the filling, pleating it all around to make a semicircular airtight package that looks like a half-moon shape calzone. Seal the papillote tight. You might need to twist and fold the end tip to secure the envelope. Place the packet over a large sheet pan.
CHINESE FISH EN PAPILLOTE (PAPER WRAPPED FISH IN SESAME ...
From omnivorescookbook.com
5/5 (6)Total Time 22 minsCategory MainCalories 334 per serving
- In a small saucepan, heat the sesame oil over low heat until it becomes fragrant, about 1 minute. Add the ginger to the pan. Cook and stir for another minute.
- Add the Shaoxing wine, soy sauce, and sugar. Raise the heat to medium-low and let the mixture simmer for 1 to 2 minutes. Remove the pan from the heat and set aside.
- Cut a piece of parchment paper that is approximately 12x15” (30x38 cm) and fold the longer side in half. Cut the folded paper into a wide half-heart shape. Unfold the paper and now it should look like a heart shape.
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