Fish in Parchment Paper
The classic method is to
cut a heart shape and fold in a papillote, a name that derives from papillon,
French for butterfly.
An easier option is a
rectangle or a square that suits the shape of the food - and is easier to seal
(no scissors needed).
For each serving, tear
off a 15-inch (38-cm) square of Chefs
Select Parchment Paper. Fold in half to create a
crease, then open up.
Fish En Papillote
Place a 6 oz (150 g) fish fillet (fresh or thawed), on
one side of crease.
Types of fish - salmon, halibut or any white-fleshed fish - cod, sole, orange
roughy are ideal and interchangeable.
Top with some thinly sliced or julienned vegetables -
zucchini or thin stalks of asparagus, carrots, mushrooms or green onions. (NOTE: Depending on vegetables, it helps to steam or lightly saute first.)
Season with a pinch of fresh or dried herbs - dillweed,
tarragon, thyme, parsley and chives are a natural with fish.
Add a tablespoon of freshly squeezed lemon juice, white
wine, fish or chicken broth or water, and a pinch of salt and pepper.
Fold edges together, then tightly fold in the edges,
crimping around all sides to seal packets completely. Place on baking sheet.
Bake in preheated 400F oven for 15 minutes or until
fish flakes easily with a fork.
Place each packet on dinner plate and serve
immediately.