Fish En Papillote recipe, is a Mediterranean-style of Baked Fish In Parchment with fresh herbs, vegetables and lemon slices for a moist and tender fish.
Course Seafood
Cuisine Mediterranean
Keyword Baked Fish In Parchment
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 2servings
Equipment
Rimmed Baking Sheet
Parchment paper
Ingredients
26 ozSalmon Filet or other fish filet
2Baby Bok choy 1 small bundle per filet
1 1/2Lemon or limethin citrus slices
1 1/2tbspOlive oil
1/2tspGarlic salt
Black Pepper - to taste
Fresh thyme or fresh dill1 sprig per fish filet
Instructions
Preheat oven to 375. Set out a rimmed baking sheet.
Thinly slice the lemon or lime into 8 very thin slices, set aside.
In a small bowl, squeeze the lemon juice (or lime), from the remaining half of lemon into the bowl along with a pinch of lemon zest. Whisk in the olive oil and garlic salt. Set aside.
Fold one whole sheet of parchment paper on half. Lay it opened on the work space.
Trim the thick bottom from the bok choy or Swiss chard, or slice thin rounds of zucchini. Layer the chosen vegetable in the center of a sheet of parchment paper. Lay fish filet on top of the vegetable. Layer a few slices of lemon on top of the fish, along with a few sprigs of fresh herbs and black pepper. Drizzle the mixture of lemon and olive oil across the top of each filet of fish.
Fold the edges of the parchment paper over to the other side, meeting the ends.Starting from one open end, make a triangle fold, then another fold next to the previous and so on until the entire open end of the paper has small folds, sealing the opening closed, creating a parchment packet.Repeat with the second fish filet.
Transfer the fish filled parchment paper packets to the baking sheet and bake for about 15-20 minutes. If the fish is thicker than one inch, bake the bundle for 25-minutes, if it is thinner than one inch then bake for 15-minutes. Serve.
Notes
It is important to use Parchment paper and not wax paper.
Any variety of quick cooking leafy vegetables can be used, or thin slices of zucchini and squash.