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
SHRIMP AND VEGGIE PACKETS
Steps:
- Preheat the oven to 400 degrees F. Lay out 4 pieces of parchment paper, 16 inches long and the width of your roll.
- Toss the peppers, celery, leek and shallot with 1 tablespoon of the oil, 1/4 teaspoon salt, and pepper to taste. Divide evenly and place on one half of each parchment piece.
- Toss the shrimp with the remaining tablespoon oil, the thyme, herbs de Provence and salt to taste. Divide evenly and put on top of the vegetables on the parchment. Put a lemon round on each and drizzle each with 1 teaspoon of wine or water.
- Fold the parchment paper over the ingredients, crimping and folding to seal, making parchment packages. Arrange the packages on a baking pan and bake until the shrimp are cooked through, 10 to 15 minutes. Cut a slit in each packet to release the steam, then open the packets. Drizzle each with olive oil and sprinkle with parsley.
- Serve immediately.
LEMON-HERB SHRIMP PACKETS
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F. Whisk the olive oil, minced garlic, lemon zest and juice, anchovies, basil, parsley, paprika and 1 teaspoon salt in a large bowl. Add the shrimp, tomatoes, scallions and jalapeno; toss.
- Tear off eight 16-inch sheets of parchment paper. Make the packets (see photo gallery), using a double layer of parchment for each packet: Arrange about one-quarter of the shrimp mixture on a double layer, using a slotted spoon. Top with 2 tablespoons clam juice, 1/2 tablespoon butter and one-quarter of the liquid from the bowl. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets.
- Transfer to the oven and bake until the parchment puffs and the shrimp are just cooked through, about 20 minutes. Let rest 5 minutes before opening.
- Meanwhile, toast the baguette slices in a grill pan until marked; rub with the remaining garlic clove. Carefully open the packets and serve with the grilled bread. Photograph by David Malosh
- Be careful when opening parchment packets - the steam is hot!
Nutrition Facts : Calories 376, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 200 milligrams, Sodium 935 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 29 grams, Sugar 4 grams
SHRIMP COOKED IN PAPER
Categories Bake Low Fat Quick & Easy Dinner Apple Shrimp Winter Swiss Cheese Self Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Peel and core 2 apples. Wrap each in a sheet of aluminum foil and bake 35 minutes on a cookie sheet. Core third apple and cut into 8 slices. In a nonstick pan, sauté slices in butter, 3 minutes per side. Remove pan from heat. Cut each parchment sheet into a heart, keeping shapes as large as possible (18-inch width). Brush one side of each heart with egg white. Unwrap baked apples, place in bowl and mash with a fork. Heat oven to 400°F. Spoon 1/2 cup mashed apples into a rectangle in the center of one half of each heart. Position 4 apple slices alternating with 4 shrimp atop mashed apples. Season with salt and pepper. Layer 2 Gruyère slices on each arrangement. Fold heart, crimp edges to seal and bake 6 to 8 minutes on a cookie sheet. Transfer to plates and open right before serving.
PESTO SHRIMP WITH COUSCOUS WITH PARCHMENT PAPER
Easy, delicious, and attractive. Notice how the 2 pieces of parchment paper are cut into heart shapes. Maybe could be part of a Valentines meal. LOL! I put at least 8 shrimp (the 26-30 count size) in each packet. Just remember that you need to be able to fold down the edges. I usually omit the salt.
Provided by WiGal
Categories Grains
Time 34m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Put couscous into medium sized bowl, pour broth over, cover and let stand for 5 minutes.
- Fold two 15 inch square pieces of parchment paper in half; cut into heart shapes.
- Add bell pepper, onion, oil, salt, and black pepper to couscous mixture; mix well.
- Unfold the parchment paper and place couscous mixture on one side of each sheet next to the fold.
- Arrange shrimp in a single layer over couscous mixture; top with pesto.
- Fold and tightly seal the edges with narrow folds.
- Place packets on a baking sheet with edges (just in case something leaks) and bake 14 minutes.
- Remove packets from oven and transfer to individual serving plates.
- Cut open packets and serve.
Nutrition Facts : Calories 401.9, Fat 11.7, SaturatedFat 1.8, Cholesterol 180.9, Sodium 485.4, Carbohydrate 41.5, Fiber 3.5, Sugar 3.3, Protein 31.2
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