When my hubs made dinner last week he made a very tasty fish dish cooked in parchment paper. I’ve used this technique before but I never used the flavors he used. His dish was flavored with herbs, lemon, and white wine… and it came together beautifully. I love cooking fish en papillote because it’s fast and easy and makes me feel fancy. Today I wanted to make this again and tried my best to recreated the flavors from my hubby’s dish. I’d say it was pretty close. 🙂 I’m not the best at folding the parchment so I’m not even going to try to teach you but here is a good video on how to fold the parchment paper.
Fish En Papillote (2 servings)
2 White Fish Fillets
2 tbs olive oil
1 tbs honey
1 lemon, cut half of it into rounds and save other half to squeeze on top of fish
1 cup cherry tomatoes (or sliced tomatoes)
½ tsp dried rosemary
½ tsp dried basil
½ tsp dried oregano
¼ tsp dried thyme
½ tsp garlic powder
2 tsp garlic, minced
1/2 tsp cayenne powder
Splash of white wine on each fish (about 1 tbs/fish)
pinch of salt and pepper
2 sheet of parchment paper large enough to enclosed each fish
1. Combine all the herbs and set aside.
2. Place fish in parchment.
3. Divide all ingredients evenly among the two fish.
4. Place lemon and tomatoes on top.
5. Gently add the lemon juice and splash of white wine.
6. Seal parchment pouch.
7. Bake 375 F for 15-20 minutes until cooked through.