Fish En Papillote Recipes

Steps:

• Preheat oven to 450 degrees. Mix lime zest and juice, garlic, ginger, onion, and chiles in a medium bowl. Fold four 20-inch pieces of parchment in half lengthwise. Unfold, and place 1 fillet and 1 head bok choy along each crease. Rub both with 2 tablespoons oil, and season with salt and pepper. Top each fillet with some onion mixture and 2 sprigs cilantro.
• Fold parchment over fish, making small overlapping folds along edges and sealing with a paper clip. Place on rimmed baking sheets. Roast until parchment puffs, 10 to 12 minutes. Carefully cut packets, avoiding escaping steam, and serve.

Steps:

• Preheat the oven to 375 degrees, F.
• Fold each square of parchment in half and cut out a heart shape. (You have all done this before-in school when you made Valentine cards.).
• Open each heart and brush lightly with extra virgin olive oil or spray with olive oil spray.
• Sprinkle both sides of fish with salt and pepper; set aside.
• Wash asparagus and break off and discard the woody ends.
• Lightly spray olive oil on the asparagus and toss with a pinch of kosher salt and pepper and the lemon zest.
• Divide the asparagus in half; put half of the asparagus on each of the hearts, just to one side of the center of each heart.
• Put one piece of fish on top of each bundle of asparagus.
• Top with one sprig of dill (or half of the dried dill), a slice of lemon and either ½ of the butter or a light drizzle of olive oil.
• Splash half the wine on top of each piece of fish.
• Now, to wrap up these packets: fold the top of the heart over the fish and asparagus.
• At the top end of the heart, away from the point, fold up both edges (top and bottom) and crease well.
• Move down about ½ inch and fold up the edges, overlapping your first fold. Continue folding and creasing all around the parchment heart until you get to the point.
• Fold and crease the point twice.
• You now have successfully wrapped your fish en papillote--yeah!
• Place the packets side by side on a baking sheet, making sure the packets aren't touching.
• Bake in the center of the oven until the packets are well puffed and the fish is cooked, about 10-12 minutes.
• To serve, put a packet on your sweetheart's plate, place in front of her, and with a dramatic flourish and a "watch out for the steam," carefully slice the packet open with a sharp knife.
• You watch out, too-the steam will be very hot.

Steps:

• Preheat the oven to 400 degrees F.
• Add the olives, capers, garlic and anchovy to a food processor. Add 1/2 cup olive oil and black pepper to taste. Process to form a silky paste with small pieces of olive and capers remaining, 15 to 20 seconds. Drizzle in more olive oil as needed. Remove the tapenade from the carafe, then drizzle with olive oil and set aside.
• Drizzle the center of each of 4 large circles of parchment paper with some olive oil, then sprinkle with salt and pepper. Top each piece with a thin layer of fennel and some leeks. Top each with a dollop of the olive tapenade and 2 to 3 lemon slices. Lay the fish on top of the lemon slices and sprinkle with salt and pepper. Fold the parchment in half to cover the fish, then crimp the edges shut, being sure to cover the corner of each previous fold. When you are halfway through folding, add 1 tablespoon of white wine to each packet, then continue to fold until the entire package is formed and closed. Place each packet on a baking sheet.
• Bake the fish for 8 to 10 minutes. Remove from the oven, then place each packet on a plate. Cut open the top of the paper to expose the fish. Garnish each fillet with the Calabrian chiles and basil. Serve immediately.

Steps:

• Preheat the oven to 220C/ gas 7/fan 200C. Heat a splash of oil in a large saucepan, add the onion, spring onions, fennel, ginger, lemongrass, star anise and coriander and toss over a high heat for a few minutes until the vegetables begin to soften.
• Throw in the garlic and season to taste, then shoot in the mussels and prawns and splash in the wine - just enough to moisten the mussels without drowning them. Cover and cook for 30 seconds -1 minute only, then remove from the heat and check the mussels are open - if they're not, put the pan back on the heat for a few seconds until they are.
• Scoop the mussels and vegetables out into a bowl, using a slotted spoon (leave the juices in the pan). Pour the coconut milk into the pan (use the same quantity as the liquid already there) and boil for about 4 minutes until reduced to a thickish, syrupy jus. Return the mussels and vegetables to the pan, drizzle with a little oil and shake to mix everything together.
• Take a sheet of non-stick baking parchment and push it into a deep medium-sized saucepan. Spoon in half the mussels and vegetables and one star anise. Lift the paper out and twist the top to make a money bag. Tie tightly with string then make another bag. 5 Stand the bags in a large baking dish or roasting tin, then give them a quick blast in the oven for 3-4 minutes - just until you can see the crunched tops of the paper start to scorch. Lift the bags out, stand each one on a plate and untie. At the table, open the bags and breathe in the wonderful aroma before tucking in.

Steps:

• Heat oven to 180C/160 fan/gas 4. To prepare the stuffing mixture, bash the lemongrass with the blunt side of your knife to bruise it, then slice it into thin rings. Finely slice the ginger (across the grain) - you can leave the peel on. Squash the unpeeled garlic cloves to release their aroma. Put all the stuffing ingredients into a bowl and mix together.
• Take a piece of baking parchment about 50cm in length and place the 2 sea bass across its width. Fill the stomach cavities with ¾ of the stuffing mixture, scattering the rest over the fish, then season. Fold the sides of the parchment over the heads and tails of the fish, then roll it into a parcel. This can now be stored in the fridge for a few hrs, if you like. When ready to cook, place on a tray in the oven and bake for 20-25 mins, until the flesh flakes off the bone.
• While the fish bakes, put the new potatoes in cold water and bring to the boil. Once cooked, drain well, slice in half and return to the pan with a knob of butter.
• Arrange the new potatoes and sea bass on the plate, still in the parcel, if you like, and sprinkled with the coriander leaves.

Steps:

• Preheat the oven to 200˚C (400˚F)
• Add all the rice ingredients in a small saucepan.
• Bring to a boil, then turn down to a very low simmer before covering with a tight-fitting lid.
• Cook for 15 minutes. While the rice is simmering, prepare the fish.
• Take 2 large sheets of baking paper, about 20-30 cm (8-12 inches). Fold in half and cut out a heart shape.
• Place a piece of fish on the 1 side of the heart, top with half of the coriander stalks and half of the red onions.
• Fold the paper in half and double fold all round to seal in the fish, a bit like a pasty.
• Place on a baking tray and bake in the oven for 8 minutes. Once the fish is in the oven remove the rice from the heat and set aside for 5 minutes more. This will further steam the rice, making it soft and sticky.
• Meanwhile prepare the dressing. Combine all the ingredients for the dressing, mix well.
• Serve with salads or seasonal vegetables.
• Enjoy!