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Fish En Papillote

1 Fish fillet - (abt 6 oz)
(i.e. red snapper, salmon, halibut, trout)
1 teaspoon Unsalted butter - (to 2 tspns) -- (optional)
Salt -- to taste
Freshly-ground black pepper -- to taste


French Version:
1 small Red bliss potato -- blanched, sliced
3 Baby carrots - (to 4) -- blanched
2 teaspoons Chopped shallots or scallions
1 Squeeze lemon
Fresh chopped dill


Southwestern Version:
2 tablespoons Minced or julienned roasted red pepper
1 teaspoon Minced jalapeno
2 tablespoons Corn
1 teaspoon Minced garlic
1 Squeeze lime
Chopped fresh coriander


Preheat oven to 350 degrees.

Place the fillet in the center of a 10-inch square of aluminum foil. Scatter vegetables of choice over fillet and sprinkle with desired citrus juice and herbs. Place dots of butter over vegetables and fillet and season with salt and pepper. Bring two opposite sides of foil square together and fold to seal. Fold up both ends to form a foil "envelope".

Bake for 12 to 15 minutes. Carefully unfold foil, beware of steam, and plate cooked fillet and vegetables.

This recipe yields one serving.






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