Fish en Papillote

Fish en Papillote

 What inspires you in the kitchen?

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Is it creating a dish bursting with bold and fresh flavors?

Is it the combination of a few simple ingredients and techniques to make an incredibly enticing meal?

Is it being improvisational and unguided by recipes and directions, just letting your senses guide you?

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Our inspiration tonight was bright flavors, ingredients on hand and spring fever.

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And so we give you, fish en papillote. Or said less eloquently, fish steamed in parchment paper. This meal is very easy. All it requires is a few chops, drizzles and folding. Serve it in the parchment paper and you have a fun, personalized meal and an easy clean up (added bonus!).

We used mahi-mahi (which we had on hand, but any white fish would be fabulous), grape tomatoes, radishes, onion and sugar snap peas. The fish is drizzled with lemon, ginger and parsley which creates alluring bites of bright spring flavors.

Happy double dipping!

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 Recipe – adapted from Power Foods Cookbook

Serves 2

Ingredients

  • 2 fillets of mahi-mahi, 4 oz each (or another white fish)
  • juice of half a lemon
  • 1/4 tsp. cumin
  • black pepper to taste
  • 1/2 tsp. minced ginger
  • 10 sprigs parsley, chopped 
  • 4 radishes, thinly sliced
  • sugar snap peas, about 12
  • 10 grape tomatoes
  • Vidalia onion, 1/8 of a small onion thinly sliced
  • 2 lemon slices
  • Parchment paper, 2 sheets 6×6 inches

Method

1. Pre-heat oven to 400 degrees F.

2. Season fish with cumin and black pepper. Place each fillet in individual parchment paper sheet. Fold into a half crescent shape, pinching in the edges.

3. Place veggies, ginger and parsley on top and around fish. squeeze 1/4 of a lemon on each packet.

4. Roast for 12-15 minutes, until fish is flakey and veggies are cooked, but still crisp.

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4 responses

  1. Pingback: Tortilla Lime Crusted Walleye | Double Dippers

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