Baked Fish En Papillote
by Jay Wadams
A lovely, easy way to cook fish, Baked Fish En Papillote is a classic French recipe where the fish is steamed in a paper parcel in the oven. Loads of flavour and minimum effort.
Ingredients
- 4 thick fish fillets 150g each.
- 8 cherry tomatoes halved
- 8 Kalamata olives
- 8 small mussels or cockles cleaned
- 1 Tbsp capers
- ½ small red onion or shallot very finely diced
- zest of 1 lemon
- 20 g butter
- 20 ml lemon juice
- small bunch of parsley leaves finely chopped
- sea salt and black pepper
to seal the parcels:
- 1 egg white beaten
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
- Heat the oven to 200°C / 400° F / Gas 6. Cut four circles of baking paper, each around 30cm / 12 in. in diameter, fold each circle in half, then open up again.
- Place one fish fillet on each circle, to the right of the centre line. Divide the tomatoes, olives and mussels between the parcels, and scatter over the capers, onion and lemon zest. Top each piece of fish with some of the butter, lemon juice and a sprinkling of parsley, then season well with salt and pepper.
- Brush the edge of the baking paper with the beaten egg white, then fold in half, pressing the edges together. Starting at one end of the parcel make small pleated folds to seal.
- Place the parcels onto a baking tray and bake in the preheated oven for 10-12 minutes. The parcels will puff up while they are baking as the ingredients steam inside.
- Serve immediately with salad or fresh green beans. It’s nice to let your guests open the parcels at the table.
Nutrition
Serving: 1Parcel | Calories: 411kcal | Carbohydrates: 19g | Protein: 51g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Cholesterol: 141mg | Sodium: 882mg | Fiber: 2g | Sugar: 3g