COOKING EN PAPILLOTE, or steaming food in a parchment paper pouch, is a light and foolproof way to prepare seafood. When fish, vegetables, and aromatics are sealed in the pouch, it retains the steam and juices during cooking, yielding an extremely flavorful result. In New Orleans, pompano is the traditional choice for this method, but any firm white fish (such as trout or snapper) will work nicely in this recipe.
Fish En Papillote
Makes 4 servings
Ingredients
- 4 (6- to 8-ounce) firm white fish fillets
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¾ pound fresh asparagus, cut into 1½-inch pieces
- 2 large carrots, cut into 1½-inch pieces
- ¼ cup sliced red onion
- 8 teaspoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 12 thin lemon slices
- 8 sprigs fresh dill
- Garnish: fresh dill sprigs
Instructions
- Preheat oven to 400°.
- Sprinkle both sides of fillets with salt and pepper.
- Fold 4 (14x12-inch) sheets of parchment paper in half. Leaving fold intact, cut half a heart shape in each piece. Unfold and set aside.
- Arrange one-fourth of asparagus, carrot, and onion on one side of one heart. Top vegetables with 2 teaspoons butter and 1 fish fillet. Drizzle fillet with ½ tablespoon oil, and top with 3 lemon slices and 2 dill sprigs. Fold other half of paper over fish. Working from top end, begin folding open edge of paper. Continue folding paper’s open edge to form a seal. Twist paper at end. Repeat with remaining ingredients. Place packets on a rimmed baking sheet.
- Bake until fish flakes easily with a fork, 12 to 15 minutes. Place packets on serving plates, and cut open tops. Garnish with dill, if desired. Serve immediately.
