En papillote is a French term and is a favorite way of preparing fish in New
Orleans; so feel free to spice it up a notch by adding your favorite Creole or
Cajun seasoning. Aromatics, such as thyme, pearl onions and capers, are also
enclosed in the package to flavor the fish. You may substitute aluminum foil for
the parchment paper, but if you do so, avoid using acidic ingredients like
lemons, which may react with the foil and cause an unpleasant taste. When the
fish is done, the parchment will brown and the packet will puff dramatically.
Remove from oven, place packet on dinner plate and cut open just before serving.
This delicious recipe easily doubles to serve four.
2 sheets of parchment paper
(2) 8 oz. pieces of fresh
grouper (may be substituted with any white, flaky fish)
1/2 cup baby carrots,
peeled, halved lengthwise
1/2 cup purple potatoes,
peeled and cut to one-inch rounds
1/2 cup pearl onions
1/2 cup zucchini
1/2 cup celery (julienned)
2 cloves fresh garlic
1 pinch chopped fresh
1 pinch chopped fresh thyme
1 teaspoon capers (rinsed)
Juice from one lemon
1 tablespoon olive oil
1/2 cup vegetable stock
(substitute with chicken or fish stock)
1/2 stick unsalted butter
Salt/pepper to taste
Preheat oven to 450°F.
In metal bowl, combine
vegetables, garlic, capers, lemon juice, olive oil, two tablespoons of
vegetable stock, parsley and thyme. Mix well. Set aside.
Salt and pepper both sides
of fish fillets.
In a small saucepan, heat
remaining vegetable stock with butter.
Layer a portion of the
seasoned vegetable mixture on one side of parchment paper. Set one fillet
across top of vegetables. Spoon two tablespoons of butter sauce over fish.
Fold parchment paper and seal packet shut (airtight) with small folds, one
overlapping the next.
Place packets on baking
sheet and cook in center of oven for eight to 12-minutes.
To compliment this recipe we recommend a Chardonnay.