HERB-ROASTED FISH
Steps:
- Preheat the oven to 400 degrees.
- Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet.
- Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package. Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper.
SALMON EN PAPILLOTE (SALMON IN PARCHMENT)
Salmon cooked en papillote, which means wrapped in a packet of parchment (or foil), is a dramatic way to procure perfectly cooked salmon, but it isn't difficult. Fold a fillet into a cut piece of parchment, and then layer it with seasonings or perhaps vegetables or citrus fruit. Then simply bake the packets until done. The steam created by the parchment produces reliably moist salmon, and opening the individual packets at the table makes for a fun way to start dinner.
Provided by Florence Fabricant
Categories dinner, easy, quick, weekday, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Heat the oven to 400 degrees. Cut 4 large heart-shaped pieces of parchment paper or foil, and place them on a sheet pan. Fold the parchment or foil in half down the middle, place a fillet with its garnishes and seasonings on one side of each, fold the other side over and crimp the rounded edge tightly closed.
- Place in oven for 10 to 15 minutes, depending on how done you'd like to serve the salmon. The packages should puff up and make for dramatic serving.
CHEF JOHN'S SALMON IN PARCHMENT
Cooking fish in parchment paper is incredibly simple, and yet fairly terrifying for a novice cook. Since the seafood is encased in paper, there's really no good way to check if it's done. The good news: if you use a large, center-cut salmon filet, about 8 or 9 ounces, and cook it for 15 minutes at 400 degrees F, you're going to be very, very close.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 55m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Take two pieces of parchment paper, fold in half, and cut a half-circle starting at each crease. They should look similar to a heart-shape when unfolded. Coat each piece of parchment with olive oil on both sides.
- Place potatoes in a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Bring a pot of lightly salted water to a boil. Add asparagus, and cook uncovered until slightly tender, about 5 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well, and set aside.
- Place 1 salmon fillet, half the asparagus, and half the potatoes in the middle of one side of a prepared parchment paper. Sprinkle with salt and pepper and drizzle with extra-virgin olive oil. Fold other half of circle over and seal parchment edge by making overlapping folds around the edge. At the end, fold the last crease in the opposite direction of the rest to ensure it seals. Repeat with the second piece of prepared parchment and remaining ingredients. Place pouches on a baking sheet.
- Bake in the preheated oven for 15 minutes. Remove from oven and allow to sit for 5 minutes before cutting open parchment. The salmon is done when it flakes easily with a fork.
Nutrition Facts : Calories 873 calories, Carbohydrate 114.7 g, Cholesterol 100 mg, Fat 18.5 g, Fiber 15.7 g, Protein 62.7 g, SaturatedFat 3.7 g, Sodium 133 mg, Sugar 6.5 g
HALIBUT IN PARCHMENT
Steaming fish "en papillote" is a French technique, but with cilantro, ginger, sesame oil, and rice vinegar, you can put a Southeast Asian-inspired twist on the classic Halibut in Parchment dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Divide cabbage and carrot among four 16-inch-long pieces of parchment. Top with fish, cilantro, and ginger and season with salt. Drizzle with oil and vinegar.
- Bring long ends of paper together and fold 3 times to make a seam. Tuck short ends under to secure.
- Place packets on a rimmed baking sheet and bake until puffed and fish is opaque, 13 to 15 minutes. Transfer packets to plates, gently pull open, and serve immediately.
Nutrition Facts : Calories 285 g, Fat 13 g, Fiber 1 g, Protein 36 g, SaturatedFat 2 g
PARCHMENT WRAPPED FISH
This recipe looks fantastic, smells wonderful, and the flavors, in my opinion, are just perfect. I made it for a special dinner and I was so pleased with how it came out (and how good it made me look)! I used Salmon, but any firm or flaky fish will work fine, and I used 6-oz. filets (with the skin) instead of the steaks. For my guest, the fish was perfect, still a bit moist inside (which is, I understand, the right way to serve it). I tend to like my fish drier and flakier inside, so I put mine back in the oven for a couple of minutes. I also used salted butter, so I cut down a bit on the added salt. I saved time by making the vegetable and cilantro mixture and preparing the chiles the night before, so all I had to do for dinner was assemble and wrap it in the parchment. Cleaning up was a breeze. This is a major keeper. I most definitely plan to make this again. If you do try it, I hope you enjoy it as much as we did. The recipe was eaily scaleable to 2 servings, and would be the same to scale to more if needed. I found the recipe on the Web, and it is from a book called Jim McNair's Favorites.
Provided by Charmed
Categories < 15 Mins
Time 11m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat an oven to 475 degrees F.
- Cut cooking parchment paper into 6 rectangles measuring 10 by 20 inches each.
- Using a pastry brush, lightly brush one side of each sheet with the butter or oil, or coat with non-stick spray.
- Then fold each rectangle in half to form a square with the greased sides facing each other.
- Set aside.
- If using fresh corn, cut the kernels from the cobs and measure out 1 cup.
- Add the corn (or 1 cup cooked frozen or canned corn) to a large bowl along with the carrots, onions, sweet peppers, fresh chiles and cilantro.
- Open the greased parchment paper and sprinkle half the vegetable mixture, dividing evenly, over one half of each of the parchment rectangles.
- Leave at least a 2 inch border between the vegetable and the edges of the paper.
- Rinse the fish under cold running water and dry with paper towels.
- Place a piece of fish on top of the vegetables on each of the 6 pieces of parchment.
- In a small bowl, mix together the tequila and the lime juice.
- Spoon 2 tablespoons of the tequila mixture over each piece of fish.
- Drizzle each piece of fish with about 1 1/2 tsp.
- of the melted butter and season with salt and the ground ancho or other chile powder.
- Place a slice of lime on each pice of fish, and scatter the remaining vegetables evenly over each of the 6 pieces.
- Refold the parchment paper in half over the fish and vegetable mixture and seal the packets securely by making a series of tight, overlapping folds (about 1 inch folded over) along the edges of each side to form a square.
- Place the packets on a baking sheet and bake until the packets puff up, about 10 minuts.
- Transfer the packets to warm plates, garnish with cilatro leaves, and serve immediately, allowing each to open his or her own packet.
- It is a good idea to have the entire remainder of the meal ready so the packets can go directly from the oven to the table and the meal can begin.
- Be awre that with this cooking method you are unable to test the fisih to see if it is donw.
- You have to rely on judging the cooking time based on minutes per inch of thickness.
- Note that soft-fleshed fish does not work well with this recipe because it cooks too soon.
Nutrition Facts : Calories 109.8, Fat 6.4, SaturatedFat 3.7, Cholesterol 15.3, Sodium 21.1, Carbohydrate 14.1, Fiber 2.1, Sugar 3, Protein 1.9
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