En Papillote sounds fancy, but this healthy, gourmet meal comes together quickly and elegantly. “En Papillote” simply means “in paper” in French. The fish, vegetables, and fresh herbs are sealed in crescent-moon parchment pouches allowing for the savory ingredients to infuse the fish with the need for little cooking oil. This yields a tender, moist filet along with perfectly crisp vegetables. Delightfully summery!
Bake at 375◦ – Makes 4 servings
◦ 1 zucchini, julienned
◦ 1-2 medium carrots, julienned
◦ 1/2 red onion, julienned
◦ 6-8 sprigs of fresh thyme
◦ 1 large clove of garlic, minced
◦ 1 tablespoon olive oil
◦ kosher salt and freshly cracked pepper
◦ 2 lemons, thinly sliced, seeds removed
◦ 4 filets (approximately 4-ounces each) sole, flounder, or your favorite white fish
◦ 4 butter slices
◦ 1/3 cup white wine
◦ parchment paper
Mix the onion, zucchini, carrots, and garlic in a bowl. Add the oil. Season with salt and pepper to taste, tossing to combine. Put each fish filet in a (separate) large square of parchment paper. Arrange the vegetables in a nest on top, dividing evenly. Top the vegetables with 2 lemon slices, 2 sprigs thyme, a slice of butter, and 1 tablespoon white wine, layering in order. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Make sure you crimp and fold to seal the packets, otherwise the steam will escape. Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 10-12 minutes. Your cooking time will vary depending on how thick your cut of fish is. Upon serving, cut open the packets and serve, or plate directly using a spatula, being sure you don’t leave the fresh, savory juices behind.