Fish en Papilotte

Photo by Dana M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 1

    * 1 tablespoon olive oil

  • 1

    * 1 carrot, peeled and cut into julienne

  • 1

    * 1 small leek, peeled and cut into julienne

  • 1

    * 1 small zucchini, peeled and cut into julienne

  • * Salt and pepper

  • * Squeeze of lemon to taste

  • 2

    * 2 small halibut or salmon filets, about 5-ounces/140 g each

  • 1

    * 1 teaspoon quatre-épices, or Chinese five-spice

  • 1

    * 1 teaspoon fennel seed

Directions

1. Heat the oven to 375°F\190°C. Heat the oil in a small skillet and gently fry the vegetables together until they are al dente (erring on the undercooked side). Season with salt, pepper, and a squirt of lemon. 2. Cut two pieces of parchment, to accommodate the fish very generously. Fold on in half to form a wide rectangle and cut half a heart shape from the top and around the open edge (ie: when you open it out again, it will be shaped a bit like a heart). 3. Put half the vegetables in the centre of one side of the heart. Set a fish steak on top, scatter over half the spices and fennel seed, season the fish with salt, pepper and lemon. Fold over the heart. Working from the top, fold the edges of the heart up to seal, working all the way around as if it were pastry. Set on a baking sheet and repeat with the other papillote. 4. Set the papillotes on a baking sheet. Bake 8 to 10 minutes. Remove from the oven and let sit two minutes before cutting through the paper and eating the contents.

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