Fish Fillet en Papillote

JWU College of Culinary Arts

1 portion

Recipe ID

US standard
As needed
Fish fillet, boneless
1 each
White wine
½ ounce
2 - 3 slices
Parsley, washed, chopped
Aromatics (chef's choice), julienne
2 ounces
Kosher salt
To taste
Black pepper, fresh ground
To taste
  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 aromatics on butter-brushed side of the parchment paper and place fish on top of the parchment paper. Season fish with salt and pepper. Top the fish with the lemon slices, 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 7 - 10 minutes, depending on the thickness of the fish. 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.