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Fish en Papillote
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Description
This is ridiculously easy, even if the name is hard to pronounce (pap-eee-yote). As long as you can wrap Christmas presents, you can make this dish! It lends itself well to almost any fish, but I’ve only done it with tilapia, mahi mahi, and salmon.
Ingredients
- 4 pieces Or Fillets Of Fish
- 2 whole Lemons
- 4 sprigs Cilantro
- 4 Tablespoons Olive Oil
- Salt And Pepper, to taste
- 4 pieces Parchment Paper
- 4 pieces Twine
Preparation
Preheat oven to 400 degrees.
Slice one lemon thinly and squeeze the juice out of the other. Wash and dry cilantro.
Place parchment paper on a flat, clean, dry surface. Place fish in the center of the paper and LIGHTLY salt and pepper each side. Place 2 to 3 lemon slices on the fish. Place cilantro on top of the lemon. Drizzle with olive oil.
Pull the corners up to form a little pouch and use the twine to tie it tightly. Repeat with the remaining fillets.
Place on a baking sheet (I use a jelly roll in case any juices start flowing). Bake for about 20 minutes, depending on the thickness of your fillet. Fish should flake easily, at a temp of 131 degrees. Be careful, the paper and twine will be hot!
Note: you could try using different herbs each time you make this. I’ve used parsley and basil with great success. I’ve also used limes instead of lemons and added minced garlic and thinly sliced sundried tomatoes in different variations. You can really put just about anything on the fish! You can even toss in julienned veggies to make a whole meal!
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hartfield1 on 11.14.2009
I used talapia filets which were as tender as described. I didn’t wrap them as a package, but just wrapped them up like a sandwich with no string. They stayed together. I will use salamon next time.