I get questioned all the time about easy go-to fish recipes- this is my answer.
I understand why people can be afraid of cooking fish. It’s one of those things, that if it’s bad- it’s REALLY bad, but I promise you- this is just about as fool proof of a recipe as you can get. And I just love it for entertaining because you can prepare the packages ahead of time, cook them quickly when you’re ready, it makes for a fun presentation when your guests get to open their packages just like presents on Christmas, and a major bonus- the clean up is a cinch! Just toss the bags from the plate and you’re done!
Cooking Fish en Papillote (which really just means “Fish in a bag”) is so simple because it allows you to wrap up a nice package of flavor- then bake it and forget it. Keeping all of the flavors and moisture inside of each individual package until ready to serve. Because of the moisture sealed package- it’s almost impossible to overcook!
Here is a video with some sure fire tips to help you stay on track for a perfect dinner “en papillopte”.
2 -1″ thick white fish fillets (such as Sea Bass, used here)
3 tbs Butter (divided)
2-3 m3dium Fresh tomatoes sliced
1/2 shallot, sliced
Fresh herbs of choice (Basil, & Rosemary used here)
Salt & Pepper to taste
Lemon spritz- to garnish is desired
Cut your parchment paper in to a long enough rectangle to envelop your ingredients in a pocket. (Watch the video for full Step-by-step instruction)
Layer your vegetables on the bottom and season. Then place your fish on top, and season the top of the fish with more salt and pepper. Place two tabs of butter on top ( or you could substitute with a few tbs. of white wine instead). Then begin folding around the curve to make a pocket.
Bake at 355 degrees for 15-20 minutes. If you have a thinner slice of fish cook a little less.
When you serve- let your guests enjoy cutting open the bag down the middle to see the steam escaping out. It always makes for a fun presentation (and easy clean up for you 😉