Fish en Papillote | Fish Baked In Parchment Paper ~ Nik Snacks

Bite it and write it. That's what I do.

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On 6:00 AM by Nikki @ NikSnacks in , , , , , , , , , ,    No comments
Cooking fish en papillote or in parchment paper, is one of the simplest, easiest and most impressive things you can do in a kitchen. No matter what, the fish comes out of the pouch tender and flaky. If you don't believe in the power of cooking in paper, look at this pie.

(bottom to top: fish, creamed kale, couscous)

En papillote means “in paper” in French. Cooking in paper, parchment paper specifically, is easy. The clean up is a snap and it’s something anybody at any cooking level can accomplish. Any combination of fish, herbs, spices and vegetables can personalize each packet of fish. The recipe and the dish are also very forgiving. Don't have parchment? Use foil. Don't have foil? Use a baking bag. Don't have either of those? Simply put it in a pot with a lid in the oven. It will all turn out okay.



A rule of thumb: cook the packet for 10-12 minutes per inch of fish. Not length-wise, but thickness. Fish is usually cut in pieces less than 1 inch, so 10 minutes in the oven will have you eating in less than 30 minutes. But I understand that people like different degrees of doneness depending on the variety of fish.

You may prefer a well-done salmon as opposed to a mendium-well.
You may prefer your firm-fleshed white wish to be just barely cooked, but cooked enough that the vegetables aren't hard.

Either way, parchment paper is still the way to go to cook your fish.If you're concerned with the vegetables not cooking, saute them first, before adding them to the parchment. Things like potatoes and carrots do take longer to cook, so stick to thin, small vegetables like asparagus, broccoli florets, bell peppers, squash, zucchini and scallions.

I put onions, bell peppers, mushrooms, frozen corn as my vegetables and I got a little creative in the flavor department. Lemon slices on top not only add a little acid and flavor, but they taste excellently tart and savory with each bite.





Fish en Papillote
2 4-6 oz. fish fillets, (firm-fleshed fish, pin bones removed)
1 cup julienned bell peppers (cut into strips)
1/3 cup julienned leeks, white part only
1/3 cup julienned carrots
1/3 cup corn kernels
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup white wine

1. Preheat oven to 450F. Mix together salt, pepper and sprinkle on vegetables.
2. Lay fish on top of vegetables and season with more salt, pepper. Sprinkle all with white wine.
3. Fold other side of paper 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.
4. Place parchment packages on baking sheet. Bake until packets are puffed and fish is cooked through, about 10 minutes.





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