FISH EN PAPILLOTE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 47m
Yield 4 servings
Number Of Ingredients 11
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.
BAKED COD WITH VEGGIES EN PAPILLOTE
Cooking en papillote is just a fancy way of saying: Break out the parchment paper! It's the easiest way to get baked cod and veggies to cook perfectly.
Provided by My Food and Family
Categories Beans
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425ºF.
- Combine first 5 ingredients; spoon onto centers of 4 large parchment sheets. Top with fish; drizzle with dressing, then butter.
- Fold top and ends of each parchment sheet to make packet; place in single layer on rimmed baking sheet.
- Bake 15 min. or until fish flakes easily with fork. Carefully open parchment packets before serving.
Nutrition Facts : Calories 340, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 31 g
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