HOW TO COOK: FISH IN PARCHMENT
This classic and extra simple method for steaming fish en papillote (or inside parchment paper packets) yields juicy, tender results for everything from halibut to tilapia. If desired, use two or three of the suggested additions below (olives, tomatoes, etc.) to flavor the fish as it cooks.
Time 25m
Yield Serves 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 270 calories, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 95 milligrams, Sodium 370 milligrams, Carbohydrate 2 grams, Protein 34 grams
FISH IN PARCHMENT WITH CITRUS REDUCTION
Provided by Martie Duncan, Food Network Star Season 8 Finalist
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- Zest half a lemon. Juice the lemon and 1 lime. Slice the remaining lemon and lime into very thin slices.
- Place a few lemon and lime slices in the center of each parchment square. Place a fish fillet on top. (The citrus will help to keep the fish from burning on the bottom.)
- In a bowl, whisk together the olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and 1 teaspoon each lemon and lime juices, and drizzle over the fish. Top each piece of fish with a few slices of lemon and lime. Tightly fold the parchment paper into packages and make sure they are sealed well.
- Put the packages on a baking sheet and bake for 10 to 12 minutes, depending on the thickness of the fish. Put the remaining citrus juices in a saucepan and bring to a boil over medium heat. Reduce by half, stirring frequently. Add the sherry vinegar, honey and 1 teaspoon salt.
- Mix the parsley, garlic and lemon zest together with a slight pinch of salt and pepper for the garnish.
- Place each parchment packet on a plate with a rim. Carefully tear or cut open the parchment packets and drizzle the fish with a teaspoon of the citrus reduction and garnish with the parsley and lemon zest mixture.
Nutrition Facts : Calories 197, Fat 2 grams, SaturatedFat 0 grams, Cholesterol 63 milligrams, Sodium 226 milligrams, Carbohydrate 9 grams, Fiber 1 grams, Protein 34 grams, Sugar 1 grams
HERB-ROASTED FISH
Steps:
- Preheat the oven to 400 degrees.
- Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet.
- Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package. Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper.
FISH FILLETS IN PARCHMENT WITH ASPARAGUS AND ORANGE
Provided by Molly Stevens
Categories Fish Bake Low Carb Quick & Easy Low Cal Low Sodium Dinner Cod Halibut Asparagus Healthy Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 6
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 COOKED IN PARCHMENT (PESCE AL CARTOCCIO)
Fish used to be cooked in a oiled brown paper bag but parchment paper produces just as good a result. Garlic, rosemary and lemon are the flavorings. From the Fine Art of Italian Cooking. Posted for ZWT #7.
Provided by mary winecoff
Categories European
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Make sure the cavity of the fish is very well cleaned. Preheat oven to 375 degrees.
- Place a large sheet of parchment paper skin-side up on a board and sprinkle it with salt, pepper and some of the rosemary leaves. Place the fish on the parchment paper.
- Cut the cloves of garlic into small pieces. Into the cavity of the fish put half of the remaining rosemary leaves, half of the garlic pieces, salt and pepper. Sprinkle the outside of the fish with the remaining rosemary eaves, garlic and more salt and pepper.
- Wrap the fish completely in the parchment paper and place it in a baking pan, then place in the preheated oven for 17 minutes. Gently turn the fish over and bake for 17 minutes more, then remove the pan from oven and let the fish cool for 5 minutes.
- Serve hot with lemon wedges.
GINGER/GARLIC FISH IN PARCHMENT
Make and share this Ginger/Garlic Fish in Parchment recipe from Food.com.
Provided by CassandraLynne11
Categories Bass
Time 24m
Yield 4 packets, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- Rip off 4 pieces of parchment to form packets each about 12-inches long. Season fish with salt and pepper.
- Place a piece of parchment in a shallow dish then in the center of the paper stack 1/4 of the scallions and shiitakes, layer with slices of ginger and garlic and top with fish.
- Combine the honey, vinegar and tamari and pour 1/4 of the sauce over fish.
- Fold over the top of the parchment then roll the sides in to form a sealed pouch.
- Repeat with remaining parchment and ingredients.
- Arrange the pouches on a baking sheet and roast in hot oven 12 to 14 minutes.
PARCHMENT WRAPPED FISH
This recipe looks fantastic, smells wonderful, and the flavors, in my opinion, are just perfect. I made it for a special dinner and I was so pleased with how it came out (and how good it made me look)! I used Salmon, but any firm or flaky fish will work fine, and I used 6-oz. filets (with the skin) instead of the steaks. For my guest, the fish was perfect, still a bit moist inside (which is, I understand, the right way to serve it). I tend to like my fish drier and flakier inside, so I put mine back in the oven for a couple of minutes. I also used salted butter, so I cut down a bit on the added salt. I saved time by making the vegetable and cilantro mixture and preparing the chiles the night before, so all I had to do for dinner was assemble and wrap it in the parchment. Cleaning up was a breeze. This is a major keeper. I most definitely plan to make this again. If you do try it, I hope you enjoy it as much as we did. The recipe was eaily scaleable to 2 servings, and would be the same to scale to more if needed. I found the recipe on the Web, and it is from a book called Jim McNair's Favorites.
Provided by Charmed
Categories < 15 Mins
Time 11m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat an oven to 475 degrees F.
- Cut cooking parchment paper into 6 rectangles measuring 10 by 20 inches each.
- Using a pastry brush, lightly brush one side of each sheet with the butter or oil, or coat with non-stick spray.
- Then fold each rectangle in half to form a square with the greased sides facing each other.
- Set aside.
- If using fresh corn, cut the kernels from the cobs and measure out 1 cup.
- Add the corn (or 1 cup cooked frozen or canned corn) to a large bowl along with the carrots, onions, sweet peppers, fresh chiles and cilantro.
- Open the greased parchment paper and sprinkle half the vegetable mixture, dividing evenly, over one half of each of the parchment rectangles.
- Leave at least a 2 inch border between the vegetable and the edges of the paper.
- Rinse the fish under cold running water and dry with paper towels.
- Place a piece of fish on top of the vegetables on each of the 6 pieces of parchment.
- In a small bowl, mix together the tequila and the lime juice.
- Spoon 2 tablespoons of the tequila mixture over each piece of fish.
- Drizzle each piece of fish with about 1 1/2 tsp.
- of the melted butter and season with salt and the ground ancho or other chile powder.
- Place a slice of lime on each pice of fish, and scatter the remaining vegetables evenly over each of the 6 pieces.
- Refold the parchment paper in half over the fish and vegetable mixture and seal the packets securely by making a series of tight, overlapping folds (about 1 inch folded over) along the edges of each side to form a square.
- Place the packets on a baking sheet and bake until the packets puff up, about 10 minuts.
- Transfer the packets to warm plates, garnish with cilatro leaves, and serve immediately, allowing each to open his or her own packet.
- It is a good idea to have the entire remainder of the meal ready so the packets can go directly from the oven to the table and the meal can begin.
- Be awre that with this cooking method you are unable to test the fisih to see if it is donw.
- You have to rely on judging the cooking time based on minutes per inch of thickness.
- Note that soft-fleshed fish does not work well with this recipe because it cooks too soon.
Nutrition Facts : Calories 109.8, Fat 6.4, SaturatedFat 3.7, Cholesterol 15.3, Sodium 21.1, Carbohydrate 14.1, Fiber 2.1, Sugar 3, Protein 1.9
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