How to Make Fish en Papillote
The term papillote is French for “enveloped in paper,” and as the name of the recipe suggests, we’ll be preparing fish this way. The idea is to hold in its moisture by steaming it. This technique is known all over the world, and it comes with the added advantage of your fish fillet not sticking to the pan. Keep in mind that you can use parchment, but aluminum foil is also okay.
5-Minute Crafts wants to show you a step-by-step recipe for a delicious dish that requires only a few ingredients.
To make 2 portions, you’ll need the following:
- 2 fillets of your favorite white fish
- 2 small red tomatoes
- 2 serrano or seeded jalapeño peppers in strips
- ½ white onion, sliced
- 2 tablespoons of olive oil
- Salt and black pepper to taste
- Lemons to serve
- Chopped cilantro to serve
- Parchment or aluminum foil
1. Cut 2 pieces of aluminum foil. They should be approximately 10 in by 10 in (25 cm by 25 cm), but that can vary depending on the size of the fillet. In any case, it should be enough to wrap it entirely. Place the fish on the foil.
2. Pour a tablespoon of oil over the fish.
3. Add the sliced onion, chopped tomato, and chiles on top of the fish. Season with salt and pepper to taste.
4. Seal the fish by wrapping it with aluminum foil. It must be tightly wrapped so that the steam stays inside the pocket you’re making for the fish to steam properly.
5. Preheat the oven to 390ºF (200°C) for 10-15 minutes before baking the fish. Then place the pockets with the fish on a baking dish or tray and let them bake for about 15 minutes.
6. Once that cooking time has passed, remove the baking dish from the oven and place the pockets directly onto your serving plates. Be careful when opening the fish as not to get burned by the steam that will come out at first.
7. Add some lemon along with chopped cilantro, and you can serve the dish and eat directly from the pocket. Enjoy!