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Fish and Vegetables En Papillote (Baked in Parchment Paper) Video Recipe

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Ingredients

Scale
  • 2 thick fish fillets (cod, salmon, tilapia, snapper, halibut, etc.)
  • 1 small zucchini, or half of a medium zucchini, cut into thin matchsticks
  • 1 small carrot, cut into thin matchsticks
  • 1/2 – 1 celery stalk, cut into thin slices
  • 1 large shallot (or half of an onion), cut into thin slices
  • 1/2 red bell pepper, cut into thin matchsticks
  • 1–2 garlic cloves, minced
  • 4 Tablespoons, olive oil, divided
  • 1 lemon, juice and zest
  • salt, ground black pepper
  • 1 Tablespoon chopped fresh parsley, plus more for garnishing

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Prepare all the vegetables by cutting them into thin matchsticks.
  3. Mix all the vegetables together in a large bowl and season them with salt and pepper. Add the lemon zest, the juice of half the lemon, 3 Tablespoons of olive oil and half of the parsley.
  4. Season all of the fish fillets with salt and pepper on both sides. Sprinkle the fish with parsley, the other half of lemon juice, and drizzle with the remaining Tablespoon of olive oil.
  5. Place 1/2 of the vegetables in each parchment bag.
  6. Place the fish fillets on top of the vegetables.
  7. Seal the cooking bags. You can staple them as an extra precaution.
  8. Place the packets on a large rimmed baking sheet and bake for 15-18 minutes in the preheated oven, 10 minutes if the fish is on the smaller side.
  9. To serve, cut open the packets and take out the fish and vegetables with a spatula, or have each person open the packet themselves at the table.

Notes

It’s very important to cut the vegetables very thinly. You can use a mandoline to slice all the vegetables and then a knife to cut the slices into matchsticks. You can use a knife if you don’t have a mandoline. If the vegetables are too large, they will not get a chance to cook through in the short amount of time that it takes the fish to cook. If you’d rather cut the vegetables larger, you will need to sauté them in a skillet first, to give the vegetables a head start in cooking, before placing the vegetables in the packets.
You can use any firm, thick fish fillets for this recipe. Salmon, cod, swai, tilapia, haddock, etc., it will all work here, as long as each fillet is about 6 oz. Don’t use fish that is thin, since it will overcook very quickly.

Find it online: https://www.olgasflavorfactory.com/recipes/main-course/fish-and-vegetables-en-papillote-baked-in-parchment-paper-video-recipe/