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Fish Fillet en Papillote

Author
JWU College of Culinary Arts

Yield
1 portion

Recipe ID
C01124

Ingredients
US standard
As needed
Fish fillet, boneless
1 each
Mushrooms, cleaned, sliced ¼-inch thick
2 ounces
Zucchini, washed, julienne
2 ounces
White wine
½ ounce
Lemon, sliced
1 each
Parsley, washed, chopped
Pinch
Kosher salt
To taste
Black pepper, fresh ground
To taste
Preparation
  1. Gather all the ingredients and equipment.
  2. Preheat oven to 350°F.
  3. Cut parchment paper into a large heart shape (see chef for demo), large enough to contain the fish portion. Fold the parchment in half, lengthwise, creating a crease down the middle.
  4. Open the parchment, brush with clarified butter.
  5. Place the fish on one half of the parchment paper. Season fish with salt and pepper. Top the fish with the vegetables, lemon, white wine, parsley and seasoning.
  6. Fold the parchment over the fish and crimp the edges, sealing the fish and the components in the paper, ensuring a tight, sealed edge all around. Place the pouch onto a sheet tray.
  7. Place the fish in the oven and bake until the pouch puffs, about 8 - 10 minutes. Remove from the oven. Using scissors or a very sharp knife, cut the center of the pouch revealing the fish.
  8. Serve in the pouch or remove to a warmed serving plate or platter.