Saturday, March 09, 2013

Recipe: Fish en Papillote (Fish in Parchment Paper)

I love the simplicity of this, and it looks so fancy and impressive. Plus, there is no pan to wash, because the juices stay in the paper.

Be sure to get parchment paper and not waxed paper. You can find parchment paper in most supermarkets now, near the foils and wraps.

Makes 2 servings, about 250 calories each:

10-12 ounces of tilapia or other mild white fish
8 asparagus stalks, rinsed and trimmed
1/2 yellow onion, sliced
1/3 red pepper, in thin slices
4 basil leaves
2 tsp. olive oil
Salt and pepper to taste

Preheat your oven to 425 degrees. Tear off two sections of parchment paper about 1 1/2 feet wide, fold each in half, open, and set on a large sheet pan. Arrange 1/2 of the fish and vegetables on one half of each sheet, keeping everything toward the center of the sheet near the crease (see photos). Sprinkle with salt and pepper and arrange basil leaves on top. Drizzle each portion with a teaspoon of olive oil (you could also add a squeeze of lemon or lime juice or some pitted and sliced olives for more flavor). Fold the paper over the fish and crimp the edges tightly to form packets (see photos). Slide pan with packets into the oven and bake for 10 minutes. Place on plates and carefully open packets to enjoy.





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