Fish En Papillote.

#fishenpapilotte #poissonenpapilotte #recipetineats
⬇️ Recipe ⬇️ or PRINT: https://www.recipetineats.com/fish-en...

Hi guys, Chef JB here! Today I am sharing “Fish en papilotte”! Seal everything up, pop it in the oven, and eighteen minutes later you're opening a parcel that's cooked itself into a full French dinner, sauce and all. Fish, vegetables, a splash of chardonnay wine and a few sprigs of dill do all the heavy lifting here. Open at the table, squeeze over some lemon, and you've got yourself a dinner ready under an hour. Bon appétit! - JB

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Fish En Papilotte
Serves 2

160g/5.6oz x 2 snapper fillets, or other similar size fish fillets (skin off, pin boned)
3 tbsp extra virgin olive oil
200g/7oz Kipfler potatoes (fingerlings), sliced 0.5cm/0.2” (or baby potatoes)
1 zucchini, sliced 0.5cm/0.2” thick
1 red capsicum, halved, cored then sliced 0.5cm/0.2” thick
½ red onion, cut into wedges 0.3cm/0.1” thick
1 garlic clove, finely minced
¾ tsp cooking salt / kosher salt (half for table salt)
¼ tsp black pepper
6 dill sprigs*
2 tbsp dry white wine (chardonnay)**
Lemon wedges, to serve

1.Sauté potatoes in 2 tbsp oil over medium-high heat in a non-stick skillet for 4 minutes stirring regularly.
2.Add zucchini, capsicum, onion, garlic, half of the salt and pepper, toss for 1 minute.
3.Lay 2 pieces of foil (50cm/20” long x 30cm/12” wide) on your work surface. Top each with a sheet of the baking paper/parchment paper (40cm/16” x 30cm/12”). Divide vegetables between the two parcels in the centre.
4.Pat dry snapper, season with remaining salt and pepper, place on top of vegetables. Top with dill, remaining oil and a tbsp of wine each.
5.Bring the short edges of the foil and paper together and fold over twice to seal, pressing down to flatten. On each end, fold the corners in to form a triangle, then fold that triangle over twice more to lock the seal. Repeat for the other parcel.
6.Bake at 190°C/375°F (170°C fan-forced) for 18 minutes, then rest for 3 minutes.
7.Open at the table, squeeze over lemon and enjoy with crusty bread!

Fresh dill is a great pairing here. Substitutes: fresh tarragon, fresh fennel shavings tossed through the vegetables or 1/4 teaspoon crushed fennel seeds scattered over before sealing.
** Use non-alcoholic wine or low-sodium vegetable stock if you want to skip the alcohol.


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