Fish En Papillote
By
Julie Prior
@dominicksnana
1
Use rockfish,striped bass, halibut or snapper.
180 cal, 5g carbs, 34g protein, 3g fat, 2g fiber, 60 mg cholesterol, 126 mg sodium
180 cal, 5g carbs, 34g protein, 3g fat, 2g fiber, 60 mg cholesterol, 126 mg sodium
Ingredients
- 4
- thick skinless fish fillets, 6 oz ea
- 1 c
- shitake mushrooms, sliced
- 2 c
- fennel, thinly sliced plus some of the fronds
- 1
- shallot, large, thinly sliced
- 4 Tbsp
- butter or olive oil
How to Make Fish En Papillote
- 1Preheat oven to 400 degrees. Measure (4) 24 in long sheets of parchment. Fold each sheet in half and starting from the folded side, cut a large half heart shape. (See step-by-step photos at usaweekend.com/recipes/fish en papillote)
- 2Open heart on a work surface. Place one-quarter of the fennel a few inches from the center crease of the heart. Scatter one-quarter of the shallots over it. Place a fish fillet on top, parallel to the crease and season with salt and pepper. Scatter one-quarter of the mushrooms and fennel fronds over top, and, if desired, top with a pat of butter (you'll need a total of 4 tsps.) or a drizzle of olive oil.
- 3Fold the paper over to enclose the fish and vegetables, and begin folding edges over: Make short folds, beginning at the deep center of the heart and working your way to the point of the heart. Each fold should overlap the previous fold; the folds will get gradually longer as you work your way around. After you fold the last pleat under, use a metal paper clip to secure it; you can also place a paper clip on the first fold to ensure a tight seal.
- 4Refrigerate the packets; repeating with the remaining ingredients.
- 5Place the packets on a baking sheet; bake for 15-18 mins or until the packets are puffy.
