Fish En Papillote

Recipe by WiGal
READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 375 degrees, F.
  • Fold each square of parchment in half and cut out a heart shape. (You have all done this before—in school when you made Valentine cards.).
  • Open each heart and brush lightly with extra virgin olive oil or spray with olive oil spray.
  • Sprinkle both sides of fish with salt and pepper; set aside.
  • Wash asparagus and break off and discard the woody ends.
  • Lightly spray olive oil on the asparagus and toss with a pinch of kosher salt and pepper and the lemon zest.
  • Divide the asparagus in half; put half of the asparagus on each of the hearts, just to one side of the center of each heart.
  • Put one piece of fish on top of each bundle of asparagus.
  • Top with one sprig of dill (or half of the dried dill), a slice of lemon and either ½ of the butter or a light drizzle of olive oil.
  • Splash half the wine on top of each piece of fish.
  • Now, to wrap up these packets: fold the top of the heart over the fish and asparagus.
  • At the top end of the heart, away from the point, fold up both edges (top and bottom) and crease well.
  • Move down about ½ inch and fold up the edges, overlapping your first fold. Continue folding and creasing all around the parchment heart until you get to the point.
  • Fold and crease the point twice.
  • You now have successfully wrapped your fish en papillote--yeah!
  • Place the packets side by side on a baking sheet, making sure the packets aren’t touching.
  • Bake in the center of the oven until the packets are well puffed and the fish is cooked, about 10-12 minutes.
  • To serve, put a packet on your sweetheart’s plate, place in front of her, and with a dramatic flourish and a “watch out for the steam,” carefully slice the packet open with a sharp knife.
  • You watch out, too—the steam will be very hot.
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