To Use Fancy French Words: Fish en Papillote

 

This is a relatively easy & delicious dinner. Relatively because it didn't come out EXACTLY cooked in the first go-round, but with a little help from Michael, things turned out terrifically. I think the mistake was that I used a very thick slab of red snapper, and didn't rightfully adjust the cooking time. I used a new technique "en papillote" which just means in parchment paper. I sauteed some greens then threw them with some fish into the parchment paper and cooked it up real good. It was so nice. And, I'm eager to try again and not eff it up.

First, I sauteed some swiss chard with prosciutto & onions & garlic & mushrooms. (Just throw in the prosciutto to get some fat going, then sweat some diced onions. Throw in the chard. Season it. Add some chicken stock. Add the mushrooms & garlic. It'll all shrink quite a bit.)

Then, I put the veggies on top of the parchment paper. I placed the fish on top of that, salted & peppered it. I threw 4ish thin lemon slices on top and then a few sprigs of thyme. (I wish I added more salt.)

Fold it up real good. You know what you're trying to do, right? Make a nice steam package for the fish to cook in. This is essentially just steaming some fish. The internet has some nice ways to get this done, but I sort of just folded it this way and that.

The oven was at 425, I think. Then I cooked it for 15 minutes. That was not long enough! I'd say I cooked it for a total of 30-ish minutes.

Next time, I'll use a thinner fish, but still a firm one. But really, it was an easy dinner that can be made in a million different ways. Think Asian style with some bok choy & soy sauce & ginger. Or, add some butter and cream for a less healthy option. Or, like another flavor that pops into YOUR head.