"PAPILLOTE" BAKED FISH FILLETS & VEG IN A FOIL PARCEL | Eat More Fish

“PAPILLOTE” BAKED FISH FILLETS & VEG IN A FOIL PARCEL

The French call this Papillote. Sound fancy but is as simple as Individual portions of boneless skinless fish fillets, wrapped in a parcel with a variation of vegetables. We used carrots and green beans in this recipe, but Courgettes, Spinach, Peppers, Onions , Mange tout, etc…. are game for this dish. One wrap, One portion, One serving, Those parcel are quick to prepare, and easy to do! Steaming your fish and vegetables is a great way to lock in the nutrients. A nice and healthy baked dinner, for a washing up free night….

Works with: Ling , Hake , Coley , Pollock , Haddock , Salmon , Trout , Cod , Seabass , Whiting
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Ingredients

Any white fish, Skinless and boneless, cut in plate size portion
200g French Green beans, fresh or defrosted
2 carrots, cut into sticks similar size to the green beans
2 lemon slices
2 tablespoons seaweed butter or plain butter
Salt and pepper
Veg oil
½ glass of wine, water or stock
Serving suggestion: with boiled potatoes or steamed rice

Method

1 If you wish start by making your Seaweed butter. Simply mix 2 teaspoons of dried seaweed mix into 2 tablespoons of butter at room temperature. Mash with a fork until blended
2 Preheat the oven to 180℃.
3 Take a roll of tin foil and tear off to pieces about 40cm long.
4 Lay one piece of foil on the worktop.
5 Put the green beans in the middle of the foil vertically and put the carrot sticks on top.
6 Season with a pinch of salt and pepper and a drizzle of oil.
7 Next lay the fish portion on top of the veg.
8 Season again with a pinch of salt and pepper.
9 Add a lemon slice to each piece of hake and a tablespoon of butter
10 Lift the edges of the foil up then carefully pour a slug of wine around the veg
11 Place the second piece of foil on top and fold all four edges to make a sealed parcel.
12 Place the parcel on a baking tray and cook in the oven for 15-20 minutes.
13 Enjoy.

We are Fishmongers. 100 % of our Wild fish is sourced straight off the boats. When fish lands, all hands on deck join in to sort, fillet, and pack all orders on time for our courier to pick up.

We are usually too busy to answer the phone, and fault of outsourcing this service in India :) ... We made the choice to simply cut off our neglected phone lines.

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