Healthyfishenpapillotte Recipes

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BAKED FISH EN PAPILLOTTE

Provided by Nancy Harmon Jenkins

Categories     dinner, easy, quick, main course

Time 15m

Yield 1 serving

Number Of Ingredients 7



Baked Fish en Papillotte image

Steps:

  • Preheat oven to 450 degrees.
  • Use about a third of the olive oil to smear on the parchment or foil. Place the fillet on the oiled surface, and sprinkle the rest of the oil on top. Strew the lemon rind and capers over the top, and sprinkle with freshly ground pepper to taste.
  • Draw the sides and ends of the paper or foil up over the fish to form a loose packet. Crimp the edges together to make a tight seal.
  • Place the fish on a tray or cookie sheet. Place in the oven, and bake for 10 minutes. Serve the whole packet on a dinner plate; diners open their packets at table. Garnish with watercress.

Nutrition Facts : @context http, Calories 462, UnsaturatedFat 17 grams, Carbohydrate 1 gram, Fat 23 grams, Fiber 1 gram, Protein 62 grams, SaturatedFat 4 grams, Sodium 229 milligrams, Sugar 0 grams

1 tablespoon extra-virgin olive oil
1 square of kitchen parchment or aluminum foil, large enough to make a loose packet around the fish fillet
1 bluefish fillet
1 teaspoon grated lemon rind
1 teaspoon roughly chopped capers
Freshly ground black pepper
Watercress for garnish

FISH EN PAPILLOTE

Posted for ZWT5 from the Reluctant Gourmet. This recipe uses PARCHMENT paper. I like parchment paper-easy clean up and think it might be more healthy? Perfect for Valentine's or an anniversary. Serves only two, but suppose you could make more hearts.

Provided by WiGal

Categories     Vegetable

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11



Fish En Papillote image

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.

Nutrition Facts : Calories 154.7, Fat 1.8, SaturatedFat 0.3, Cholesterol 76.6, Sodium 100.8, Carbohydrate 6.3, Fiber 2.6, Sugar 2, Protein 23.9

2 -12 squares parchment paper
extra virgin olive oil or olive oil flavored cooking spray
8 ounces white fish fillets, 4 ounces each (such as sole or snapper)
kosher salt, to taste
fresh ground black pepper, to taste
2 ounces dry white wine
2 lemon slices
zest of one lemon
1 tablespoon butter (optional)
2 sprigs dill or 2 sprigs about 1/2 teaspoon dried dill
16 thin asparagus spears

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