Moist and flavorful fish with perfectly crisp-tender summer vegetables, and a light lemony sauce, all cooked together in an attractive parchment paper pouch.
When cooking en papillote beside the main item (seafood or chicken), there are usually vegetables, aromatic herbs, and seasoning.
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Fish and Summer Vegetables en Papillote
Ingredients
- 2 skinless fish fillets
- 1 medium-size zucchini
- 1 eggplant
- olive oil
- salt and pepper to taste
Sauce
- 1 large shallot, sliced
- 2-inch ginger, julienne
- 1 lemongrass, sliced
- 2 green chili, sliced
- juice of 1 lemon
- 1/2 tablespoon fish sauce
- cilantro, mint leaves, and garlic chive flower
Direction
- Prepare the sauce. Place the shallots, ginger, lemongrass, green chili, lemon, and fish sauce in a mixing bowl, whisk to combine.
- Prepare 2 large (12 x 12-inch) pieces of parchment paper. Fold it in half, unfold the paper and arrange the vegetables on the bottom half of a parchment paper. Place the fish fillet on top of vegetables, drizzle with olive oil, sprinkle with salt, and pepper.
- Spoon about 2 tablespoons of sauce over the fish. Fold the parchment over the fish, and pleats the edges together to seal. Be sure to leave some space inside the bundle for heat expansion.
- Transfer the papillotes to a baking sheet. Bake for 10 to 15 minutes, or until the fish fully cooked. Remove fish from the oven, slit open the parchment paper carefully & serve each parcel on individual plates.
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