Are you looking for a simple yet flavorful way to cook fish? Look no further than the classic French technique called “en papillote.” This method involves sealing the fish in a parchment paper pouch, which helps to lock in moisture and infuse the flavors. In this step-by-step guide, we will walk you through the process of cooking fish en papillote like a pro.

Ingredients:

  • 2 fish fillets (halibut, salmon, snapper, or any firm white fish)
  • 1 lemon, sliced
  • 1 small red onion, thinly sliced
  • 2 cloves of garlic, minced
  • 1 tablespoon of fresh dill, chopped
  • Salt and pepper to taste
  • Parchment paper

Step 1: Preparing the Fish

Start by preheating your oven to 400°F (200°C). Rinse the fish fillets and pat them dry with a paper towel. Season both sides of the fish with salt and pepper according to your preference.

Step 2: Preparing the Parchment Paper

Cut two large pieces of parchment paper, ensuring they are big enough to fully enclose the fish fillets. Fold each piece in half to create a crease down the center, then unfold it.

Step 3: Assembling the Pouches

Place one seasoned fish fillet on one half of each parchment paper, slightly off-center. Top the fish with a few slices of lemon, some red onion slices, minced garlic, and a sprinkle of fresh dill.

Step 4: Sealing the Pouches

Carefully fold the other half of the parchment paper over the fish. Starting at one end, tightly fold and crimp the edges together, creating a sealed pouch. Repeat the process for the second fillet.

Step 5: Baking the Fish

Transfer the sealed pouches to a baking sheet and place it in the preheated oven. Bake for about 15-20 minutes, depending on the thickness of the fish fillets. The parchment paper will puff up as the fish cooks.

Step 6: Serving

Once the fish is cooked, remove the baking sheet from the oven. Carefully open the parchment paper pouches, being cautious of the hot steam that will escape. Transfer the fish and all the flavorful juices to serving plates. Garnish with additional fresh dill and lemon slices if desired.

Tips and Variations:

Here are a few tips and variations to help you customize your fish en papillote:

  • Experiment with different herbs and seasonings to suit your taste. Try using thyme, parsley, or even a sprinkle of chili flakes for some heat.
  • Add some colorful veggies like cherry tomatoes, bell peppers, or asparagus to the pouches for added flavor and nutrition.
  • For a more indulgent version, drizzle some white wine or a pat of butter over the fish before sealing the pouches.

Now that you know the secrets to cooking fish en papillote, give it a try in your kitchen. This foolproof method will impress your guests and delight your taste buds. Bon appétit!

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