How To Bake Fish In Parchment
If you’re looking for the one stop shop of easy and healthy recipes, then this is the one for you. By using pretty much any veggies or herbs you have around the house and nice piece of fish, you’re able to whip up a light and simple recipe in a matter of minutes. In our version, we went all out with sliced squash, fennel, peppers, green onions, lemon, white wine and fresh tarragon. However, you can get as creative as you want. We’ve seen a number of different versions including everything from capers to just a little lemon and garlic. The best thing about this is the easy clean-up, no-mess parchment paper method that leaves everything tender, flaky and full of flavor. Learn how to make a basic fish en papillote with our online chef course instructor in this easy to follow video tutorial.
Baked Fish In Parchment
2 (5oz) tilapia fillets
1 cup thinly sliced yellow squash
1 cup fresh fennel thinly sliced
1 oz whole butter
1 cup sliced bell peppers
¼ cup green onions sliced
2 tbsp white wine
4 lemon slices
2 sprigs of fresh tarragon
Salt and pepper to TT
1. Cut 2 (15- x 13-inches) rectangles of parchment paper, then cut paper into hearth shape. Rub parchment paper with soft butter.
2. Season fillets with salt and pepper. Place vegetable slices on parchment paper and sprinkle with salt and pepper. Place fillet over the vegetables and then place 2 lemon slices and a sprig of tarragon over the fillets. Sprinkle with white wine and fold paper edges over to seal securely. Pleat and crimp edges of parchment to make an air tight seal.
3. Bake at 400˚F for 10 to 12 minutes or until pocket is puffed.
4. To serve, place pockets on individual serving plates. Cut an opening on the top of each pocket and fold paper back or remove from pocket and plate as you desire.