Ingredients
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500 g of White fishfish filet
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Vegetables:
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8 Asparagus green
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8 Cherry tomatoes
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2 tbsp. of Capers
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1/2 Zucchini
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4 Chives
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8 Green olives
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4 sprigs of Dill
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4 sprigs of Parsley leaves
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Spices:
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4 tbsp. of GheeOr, olive oil
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to taste Salt
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to taste Grounded black pepper
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to taste Lemon juiceOr, white wine
Directions
The Fish En Papillote recipe is a simple, healthy, deliciously beautiful way to prepare fish. Here you can use filets of any white fish and seasonal vegetables. This recipe recreates a dish I tried at a restaurant in Croatia. They served us portioned small envelopes containing delicate white fish with olives, capers, asparagus, herbs and zucchini. As they baked, the juices from the vegetables and fish, combined with oil and lemon juice (or white wine), created a delicious sauce. It’s so delicious!
You should try it!
Bon Appétit!
Today's visits: 1.
Steps
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1
Done
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Cut olives and cherry tomatoes in half. Cut zucchini into long thin strips. Then wash asparagus and cut off its hard ends. Wash the greens and leave them in sprigs. |
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2
Done
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Sprinkle the fish filets on each side with salt and pepper. Usually, a standard sheet of baking paper will fit for two servings of fish. But you can also make small portioned papillotes. Place the filets on a sheet of baking paper and top them with vegetables and sprigs of greens. Then season them with salt and pepper (be careful not to over-salt the whole dish!) and drizzle them with ghee oil and lemon juice. Next, place a second sheet of baking paper on top and roll its edges in a pigtail, thus binding the sheets of baking paper together into a papillote. You can also wrap the sheets of paper in any other way you like. The main thing is to make a closed envelope with the fish inside. |
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3
Done
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Bake the fish in a preheated 190 degrees oven for about 15 to 20 minutes. Serve the dish directly in papillote by removing the top sheet of paper or cutting crosswise on the top sheet of baking paper. |
