Poisson en Papillote
Fish and summer vegetables sealed in a paper parcel with lemon, herbs and wine, then torn open at the table in a puff of steam.
Ingredients
- 4 skinless white fish fillets, about 150 g each (cod, hake or sea bass)
- 1 Courgette (zucchini), very thinly sliced
- 200 g Cherry tomatoes, halved
- 1 Shallot, thinly sliced
- 1 handful black olives (optional)
- 1 Lemon, thinly sliced
- 4 sprigs thyme or dill sprigs
- 3 tbsp Olive oil
- 4 tbsp dry white wine
- salt and black pepper
Method
- Heat the oven to 200°C (180°C fan, 400°F). Cut four squares of baking paper about 35 cm wide.
- Lay a bed of courgette slices in the middle of each square, then add the tomatoes, shallot and olives. Season, sit a fish fillet on top, season again and top with lemon slices and a herb sprig.
- Drizzle each with oil and a tablespoon of wine. Bring two opposite sides of the paper together above the fish and fold them down tightly, then twist or fold the ends under to seal well.
- Put the parcels on a baking tray and bake for 12–15 min, until the parcels puff and the fish flakes easily (thicker fillets need the longer time).
- Serve the parcels on plates and let everyone open their own, keeping faces clear of the hot steam.
Tips
- Slice the vegetables thinly so they cook as fast as the fish.
- A dab of butter on each fillet is lovely if dairy is not an issue.
Sources
Written in our own words after cross-checking these recipes:
Open Poisson en Papillote in Nouns Cooking