Fish en Papillote


Fish en Papillote (Fish in Parchment Paper)
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I know there are many recipes for this, but I just made this recipe up one day on a ski vacation. I love to cook when we are on a ski vacation because I'm usually too tired to go out after a long day on the slopes. I usually try and think of a quick and easy recipe. So I made this one up. Everyone but me loves fish so I made this for about 6 people. Everyone loved it and said it was the most moist and flavorful fish. You really should make this with a white, flakey fish such as grouper, halibut, or even sea bass.
Fish en Papillote (Fish in Parchment Paper)
Print Recipe
I know there are many recipes for this, but I just made this recipe up one day on a ski vacation. I love to cook when we are on a ski vacation because I'm usually too tired to go out after a long day on the slopes. I usually try and think of a quick and easy recipe. So I made this one up. Everyone but me loves fish so I made this for about 6 people. Everyone loved it and said it was the most moist and flavorful fish. You really should make this with a white, flakey fish such as grouper, halibut, or even sea bass.
Ingredients
Servings:
Instructions
  1. I take a large piece of parchment parchment paper. I place a pat of butter on the bottom.
  2. Place the fish fillet on the butter. Salt, pepper, and garlic powder the fish ( just a little). I place another pat of butter on top.
  3. I then place a small slice of lemon on the butter.
  4. Next, I add my fresh veggies on top of the lemon and even around the fish. Pour about a tablespoon or so of broth on top of veggies.
  5. Roll or fold up the parchment paper and twirl the ends tightly and fold them under the fish pouch. This purpose is to keep all the moisture inside the pouch when cooking.
  6. Spray the entire fish pouch with Pam. This keeps the parchment paper from burning. Very important!!!
  7. Bake at 350 for about 20 min.
  8. Be careful when opening the pouch as you will have lots of steam inside. Now you have your veggies and healthy fish. I always served this with my Israeli Couscous ( Israeli Couscous recipe should either be on my Facebook page or my website, sweetricia.com). Hope you enjoy if you try this.
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Fish en Papillote (Fish in Parchment Paper)
Print Recipe
I know there are many recipes for this, but I just made this recipe up one day on a ski vacation. I love to cook when we are on a ski vacation because I'm usually too tired to go out after a long day on the slopes. I usually try and think of a quick and easy recipe. So I made this one up. Everyone but me loves fish so I made this for about 6 people. Everyone loved it and said it was the most moist and flavorful fish. You really should make this with a white, flakey fish such as grouper, halibut, or even sea bass.
Fish en Papillote (Fish in Parchment Paper)
Print Recipe
I know there are many recipes for this, but I just made this recipe up one day on a ski vacation. I love to cook when we are on a ski vacation because I'm usually too tired to go out after a long day on the slopes. I usually try and think of a quick and easy recipe. So I made this one up. Everyone but me loves fish so I made this for about 6 people. Everyone loved it and said it was the most moist and flavorful fish. You really should make this with a white, flakey fish such as grouper, halibut, or even sea bass.
Ingredients
Servings:
Instructions
  1. I take a large piece of parchment parchment paper. I place a pat of butter on the bottom.
  2. Place the fish fillet on the butter. Salt, pepper, and garlic powder the fish ( just a little). I place another pat of butter on top.
  3. I then place a small slice of lemon on the butter.
  4. Next, I add my fresh veggies on top of the lemon and even around the fish. Pour about a tablespoon or so of broth on top of veggies.
  5. Roll or fold up the parchment paper and twirl the ends tightly and fold them under the fish pouch. This purpose is to keep all the moisture inside the pouch when cooking.
  6. Spray the entire fish pouch with Pam. This keeps the parchment paper from burning. Very important!!!
  7. Bake at 350 for about 20 min.
  8. Be careful when opening the pouch as you will have lots of steam inside. Now you have your veggies and healthy fish. I always served this with my Israeli Couscous ( Israeli Couscous recipe should either be on my Facebook page or my website, sweetricia.com). Hope you enjoy if you try this.
Share this Recipe
 
Powered byWP Ultimate Recipe