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