Cooking fish en papillote is basically steaming fish. You can enclose your fish and fixin’s in parchment paper but this requires some fishy origami and in our opinion sucks the easy from the recipe. Around here we call fish en papillote, “fish in foil packets,” and we like it because it an easy, yummy make ahead meal – well at least a prep ahead meal.
Fish en papillote is also highly adaptable. Change the type of fish and the adornments with the season. Choose a firm white fish that won’t fall apart – grouper or cod work well. We like to do this make ahead meal in the summer when sweet tomatoes and basil are plentiful.
Sometime during the day you plan to serve- before work, your lunch break, before gym class assemble your fish and toppings. Wrap in foil and stick in the fridge until ready to cook. This is also great for a dinner party. Serve with green salad and a flavored grain like cous cous.
Whether a dinner party or just a party worthy dinner, fish en papillote is even better with wine. We chose a Sauvignon Blanc from Reustle Prayer Rock Vineyards to match the lightness of this meal and the acidic citrusy flavors of the lemon and blood orange. Don’t overthink it. This is an easy pairing. Result Prayer Rock Vineyards is one of our favorite stops in Oregon’s Umpqua Valley. Seldom do you find a winery that crafts 14+ varietals and blends, all estate grown, and manages to make them all award winning quality. We cannot visit without bringing back a trunkful of wine the only hard decision is which ones to buy.
This article is part of a collaborative group called Fish Friday Foodies. Once a month participants post a fish recipe based on a theme. This month was hosted by Karen’s Kitchen Stories. Now for our recipe and a host of other en papillote recipes to try.
- 2 fillet of firm white fish
- 1 blood orange
- 1 lemon
- 8 black olives, sliced
- 2 Tbs. chopped fresh fennel fronds
- red pepper flakes
- 1 Tbs. butter, cut into small cubes
- salt and pepper to taste
- Rinse fillets and pat dry. Sprinkle with salt and pepper. Place each on separate sheet of aluminum foil.
- Slice ½ of the blood orange and ½ of the lemon into thin slices With a sharp knife remove the peel and pith. Reserve other half of citrus to wedge for garnish.
- Top each fillet with ½ of the blood orange and lemon slices, black olives, fennel fronds, butter.
- Sprinkle with red pepper flakes.
- Enclose fillets in foil pouches and put on baking sheet.
- Cook at 500 degrees until fish flakes. Approximately 10-15 minutes depending on thickness.
- Remove from pouches and serve garnished with citrus wedges.