Fish Fillets In Parchment With Asparagus And Orange Food

HOW TO COOK: FISH IN PARCHMENT

Steps:

• Preheat oven to 400°F.
• Place each fish fillet in the center of a 13-inch square of parchment paper. Season fish with salt and pepper and drizzle with oil.
• Arrange citrus slices down the length of each fillet, sprinkle with herbs and scatter additional ingredients, if using, over the top.
• Lift the parchment paper on 2 opposite sides to meet in the middle above fish. Tightly fold down paper until it reaches fish, crimping to seal.
• Roll up and crimp the ends to seal. (Be sure the paper is sealed snugly so that steam won't escape during cooking. Secure folds with toothpicks, if you like.)
• Place the packets on a rimmed baking sheet and roast until fish is just cooked through, 10 to 12 minutes for thin fillets like tilapia, and 14 to 16 minutes for thicker fillets like halibut and cod.
• Transfer packets to plates, carefully unwrap and serve.

CITRUS SALMON IN PARCHMENT

Steps:

• Preheat the oven to 450 degrees F (220 degrees C).
• Brush each piece of salmon on both sides with a light coating of olive oil. Fold each sheet of parchment in half and use scissors to round out the corners so that it is almost a circle. Open the sheets back up.
• Place the salmon fillets skin side down onto the center of each piece of parchment. Sprinkle with lemon pepper, then place a sprig of dill onto each fillet. Cover with one slice of orange, one slice of lemon and one slice of lime per serving. You may add more to taste. Lay another sprig or two of dill over the citrus slices.
• Fold each piece of parchment up and over the fillets. Holding both edges of the parchment together, roll the edge down making several folds as you go until the fish fillets are tightly sealed in their packets. Place packets on a baking sheet.
• Bake for 12 to 15 minutes in the preheated oven, or until fish is able to be flaked with a fork. You may need to open one of the packets to check. To serve, place packets onto serving plates and use scissors to cut an X in the center, being careful not to cut the food.

ORANGE TILAPIA IN PARCHMENT

Steps:

• Preheat oven to 450°. In a small bowl, combine first 5 ingredients; set aside. Cut parchment or heavy-duty foil into four 18x12-in. lengths; place a fish fillet on each. Top with carrot and zucchini; drizzle with orange juice mixture., Fold parchment over fish. Working from bottom inside corner, fold up about 3/4 in. of the paper and crimp both layers to seal. Repeat, folding edges up and crimping, until a half-moon-shaped packet is formed. Repeat for remaining packets. Place on baking sheets., Bake until fish flakes easily with a fork, 12-15 minutes. Open packets carefully to allow steam to escape.

FISH AND VEGETABLES EN PAPILLOTE

Steps:

• Preheat oven to 350 degrees F.
• Cut two 18 inch long by 15 inch wide pieces of parchment paper. Fold the long side in half and cut into a heart-shape. The parchment paper should be large enough to contain one portion of fish and vegetables folded in half. Brush one inch edge of each piece of parchment paper with egg white.
• Toss the sliced onions and shredded carrots together in a small bowl. Evenly portion the asparagus spears on half of each piece of oiled parchment paper. Place the onion and carrot mixture on top of the asparagus.
• Place one portion of barramundi atop each portion of vegetables, and season generously with salt and pepper.
• Top each portion of fish with sliced garlic, and 1 teaspoon sliced green onions, 1 tablespoon of butter, and ½ oz Vermouth. Fold the other half of the parchment paper over the fish and vegetables. Starting at one corner, tightly crimp the edges of the paper to seal it.
• Place the pouches (papillote) on a sheet pan and bake for 8 to 10 minutes. When baked, the parchment paper should puff up and brown slightly. Remove from the oven and serve immediately.
• Transfer the envelope to a plate; then cut envelope open to release the aroma. Be careful, as hot steam may escape.
• Garnish with a lemon wedge and a side of steamed new potatoes or rice.

FISH FILLETS IN PARCHMENT WITH ASPARAGUS AND ORANGE

Steps:

• Preheat oven to 400°F. Place parchment squares on work surface. Generously butter half of each parchment square; top buttered half of each with 1 fish fillet. Sprinkle fish with salt and pepper; top each fillet with 3 tarragon leaves, then 1 piece of butter. Arrange asparagus around each fish fillet; pour 1 tablespoon orange juice over each. Fold parchment over fish and asparagus, folding and crimping edges tightly to seal and enclose filling completely. Place on 2 rimmed baking sheets, spacing apart. do ahead Can be made 4 hours ahead. Chill.
• Bake fish packets 17 minutes. Slide packets onto plates and serve.

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.

SALMON IN PARCHMENT

Steps:

• Preheat oven to 450 degrees. In a medium bowl, whisk together 2 tablespoons fresh lemon juice, 1 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Add 3 large julienned carrots and 1/2 head shredded Napa cabbage; toss to combine.
• Set four 15-inch squares of parchment on work surface. Use a slotted spoon to mound carrot mixture on one side of each sheet; reserve liquid in bowl. Roll 4 salmon fillets (1 1/2 pounds total) in reserved liquid. Place a fillet on each pile of vegetables; season with salt and pepper.
• Fold parchment over contents; pleat edge to seal, forming a half-moon. Bake on a baking sheet 20 minutes. To serve, cut paper with kitchen scissors to open.

A FAST AND EASY MUST MAKE: COD WITH ASPARAGUS EN PAPILLOTE

Steps:

• Preheat the oven to 425°F. Set two large pieces of parchment paper on a baking tray.
• Set a piece of cod onto each piece of paper. Place half of the asparagus right on top of each piece of fish. Do the same with the Spring onions. Top each piece with equal amounts of basil, garlic, ginger, soy sauce, and olive oil. Crack some black pepper if you like.
• Close up the parchment paper to make two little packages.
• Bake in the oven for 15 minutes or until fish is cooked through and asparagus is tender (but not overcooked!).
• Transfer your fish and some of the sauce to a plate and toss the parchment paper in the garbage.

ONE-PAN SALMON WITH ROAST ASPARAGUS

Steps:

• Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.
• Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.

CITRUS BAKED ARCTIC CHAR WITH ASPARAGUS (DONE IN ONE PAN & 30 MINUTES)

Steps:

• Preheat oven to 400 degrees F., and line a rimmed baking sheet with parchment.
• Spread the asparagus on the baking sheet, drizzle with 1-2 TBSP olive oil, season well with salt and pepper, and toss around the pan to coat evenly. Spread the asparagus into an even layer around the edges of the pan, and lay the fish in the middle, skin-side down.
• Drizzle the fish with the remaining TBSP olive oil, and season evenly with salt and pepper. Arrange the slices of citrus on top of the fish, alternating lemon and blood orange slices. scatter the fresh thyme on top.
• Roast on the middle rack for about 12-15 minutes. Your time will vary depending on how thick your fillet is, and how well done you like your asparagus. I like mine crisp-tender, and using a fillet about ½ inch thick works perfectly for this. To test the fish, prod it gently with a fork in the thickest part. If it flakes and is opaque all the way through, it's done. If necessary, you can remove the fish to a serving patter and return the asparagus to the oven for another minute or two -- or vice versa, if the asparagus is done before the fish. They should be done at about the same time, but again, it will vary depending on the size of your fillet.
• Remove from the oven and serve immediately. You can eat this as-is, or serve it over a salad (I like arugula here, with it's mild peppery flavor) or with a side of rice or other grain for a more filling meal.

CITRUS SALMON EN PAPILLOTE

Steps:

• Preheat oven to 425°. Cut parchment or heavy-duty foil into six 15x10-in. pieces; fold in half. Arrange citrus slices on 1 side of each piece. Top with fish and asparagus. Spritz with cooking spray. Sprinkle with salt, pepper and parsley. Drizzle with lemon juice. , Fold parchment over fish; draw edges together and crimp with fingers to form tightly sealed packets. Place in baking pans., Bake until fish flakes easily with a fork, 12-15 minutes. Open packets carefully to allow steam to escape.

ASPARAGUS, FISH DINNER PARCELS

Steps:

• Preheat oven to 400F (200C).
• Cut four 12 x 13 inch rectangles of parchment.
• paper (foil may be substituted if cooking in a conventional oven).
• Fold in half lengthwise and crease.
• Open each one.
• Arrange fish fillets on one side of each rectangle.
• Drizzle evenly with lemon juice.
• Place four asparagus spears on top of each fillet.
• Sprinkle tomato, onion and herbs evenly over asparagus.
• Season with salt and pepper.
• Fold other half of paper over.
• Seal completely by making a double 1/2 inch fold on all cut edges.
• Place parcels on a baking sheet.
• Bake in preheated oven about 10 minutes or until fish flakes and asparagus is crisp-tender.
• (If using parchment paper you can microwave on full power 9 to 10 minutes. Allow to stand 5 minutes).
• Serve on individual plates.

BAKED HALIBUT FILLETS WITH STIR-FRIED ASPARAGUS

Steps:

• Preheat the oven to 425 degrees F. Place the halibut in a single layer in a parchment paper-lined baking dish. Drizzle with the orange juice; season with salt and pepper. Bake the halibut for 12 to 15 minutes, or until the fish is cooked through. While the fish bakes, heat the oil in a large skillet set over medium-high heat. Add the asparagus and stir-fry 2 minutes. Add the ginger and garlic and cook 30 seconds more. Add the teriyaki/cornstarch mixture and chili sauce, if using, bring to a simmer, and simmer 1 minute.When the fish is cooked, set a fillet on each of four plates. Spoon an equal amount of the asparagus and its sauce over the fish.

HOW TO PERFECTLY COOK SALMON

Steps:

• Preheat oven to 375ºF. Prepare a large oval of parchment paper and fold it in half.Place thinly sliced pieces of potato on the bottom half of the parchment. Add asparagus pieces and red onion slices. Drizzle 1 teaspoon of olive oil and then sprinkle with kosher salt and a little fresh chopped parsley.Place salmon fillet on the vegetables. Drizzle salmon with the remaining teaspoon olive oil and sprinkle with kosher salt and black pepper. Top with lemon slices and thyme leaves.Fold the parchment paper over starting at one corner and pinch the edges over to close the packet. When the edges are completely closed, it will look like a calzone!Bake the fish for 14 minutes on the center rack in the oven, and then remove and unwrap or cut the top of the packet and serve in the paper. Serve immediately.

EASY LEMON BUTTER BAKED FISH

Steps:

• Pre-heat the oven to 200ºC/400ºF and line a sheet pan with parchment/baking paper.
• Combine the butter, lemon, garlic and herbs in a saucepan and bring to a simmer. Cook for 2-3 minutes until fragrant then remove from the heat and set aside to cool slightly.
• Place the fish and asparagus onto the lined sheet pan then season with salt and pepper.
• Pour the lemon butter sauce over the fish and asparagus and top the fish with lemon slices (optional).
• Place in the oven and bake for 10-12 minutes or until the fish and asparagus are cooked. Fish is cooked when it flakes easily and the flesh is opaque, white throughout.
• Remove from the oven and serve.

SALMON FILLET EN PAPILLOTE WITH JULIENNE VEGETABLE

Steps:

• Take a 15 by 36-inch piece of parchment paper and fold in 1/2 like a book. Draw a large 1/2 heart on paper with fold of paper being the center of the heart. Cut out heart and open. Lay fennel, leeks, carrots, and snow peas on parchment in center to 1 side of fold. Mix together salt, pepper, and ground coriander. Sprinkle vegetables with 1/2 of salt, pepper, and coriander. Lay salmon on top of vegetables and season with remaining salt, pepper and coriander. Top with the orange wedges and sprinkle with vermouth. Fold other side of heart over fish and starting at top of heart shape, fold up both edges of parchment, overlapping folds as you move along. Once you reach the end tip, twist several times to secure tightly. Place on microwave safe plate and cook for 4 minutes, on high in microwave, or until fish reaches 131 degrees. Open parchment carefully and serve for a complete meal.

FISH FILLETS IN PARCHMENT WITH ASPARAGUS & ORANGE

Steps:

• Preheat oven to 400°F.
• Place parchment squares on work surface. Generously butter half of each parchment square; top buttered half of each with 1 fish fillet. Sprinkle fish with salt and pepper; top each fillet with 3 tarragon leaves, then 1 piece of butter. Arrange asparagus around each fish fillet; pour 1 tablespoon orange juice over each. Fold parchment over fish and asparagus, folding and crimping edges tightly to seal and enclose filling completely. Place on 2 rimmed baking sheets, spacing apart. (Can be made 4 hours ahead. Chill.).
• Bake fish packets 17 minutes. Slide packets onto plates and serve.

SALMON, ASPARAGUS, AND LEEK IN PARCHMENT

Steps:

• Preheat oven to 400 degrees with racks in upper and lower thirds. Cut four 12-by-17-inch pieces of parchment. Fold each in half crosswise to make a crease, then unfold and lay flat. Toss asparagus and leek with oil in a bowl. Season with salt and pepper.
• Season fish with salt and pepper. Arrange a fillet on one side of crease on each piece of parchment. Top with asparagus mixture, dividing evenly. Fold each piece of parchment over, then make small overlapping pleats to seal open sides, creating half-moon-shaped packets.
• Bake on 2 rimmed baking sheets, 10 minutes for medium-rare. Transfer to plates and carefully cut packets open with kitchen shears (steam will be released). Serve, topped with herbs and squeezed with lemon wedges.

FISH FILLETS IN PARCHMENT WITH ASPARAGUS AND ORANGE RECIPE | EPICURIOUS.COM

Steps:

• Preheat oven to 400°F. Place parchment
• squares on work surface. Generously butter half of each parchment square; top buttered half of each with 1 fish fillet. Sprinkle fish with salt and pepper; top each fillet with 3 tarragon leaves, then 1 piece of butter. Arrange asparagus around each fish fillet; pour 1 tablespoon orange juice over each. Fold parchment over fish and asparagus, folding and crimping edges tightly to seal and enclose filling completely. Place on 2 rimmed baking sheets, spacing apart. do ahead Can be made 4 hours ahead. Chill.
• Bake fish packets 17 minutes. Slide packets onto plates and serve.
• Per serving: 234 calories, 9g fat (4g saturated), 60mg cholesterol, 79mg sodium, 6g carbohydrates, 2g fiber, 32g protein (nutritional analysis provided by Nutrition Data) See Nutrition Data's complete analysis of this recipe ›
• Nutritional analysis provided by
• Nutrition Data