David Burtka’s Fish in Parchment Recipe
Also called fish en papillote, this healthy and easy recipe is perfect for anyone gearing up for swimsuit season
Make any menu healthier by swapping red meat with hearty veggies, lean proteins like chicken or, in this case, some delicious fish. This dish, fish en papillote, uses an Italian method of wrapping fish in paper and baking it. A bit of assembly required (don’t worry, not much) for a lot of flavor.
- 4 large fillets of a white fish of your choosing such as fluke, snapper, sole, cod, halibut, flounder …
- 5-6 tablespoons of extra virgin olive oil
- 4 sprigs of thyme
- 8 slices of lemon
- 1 large shallot sliced into 12 pieces
- 4 teaspoons of chopped capers
- 4 tbsp of white wine
- Salt and pepper
- Parchment paper
- Arugula, watercress or microgreens for garnish
Preheat the oven to 450 degrees.
Tear off four sheets of parchment paper, each of them roughly 12 inches x 18 inches.
Lay out all 4 sheets of parchment on the counter. Drizzle a splash of olive oil slightly off-center.
On each sheet of parchment, place 3 pieces of shallot in the oil, then one sprig of thyme. Then add a single fish fillet, topped with 2 lemon slices and a teaspoon of the chopped capers. Sprinkle with salt and pepper, and add another drizzle of olive oil and splash of white wine.
Starting on one of the long sides, curl the parchment inward. Repeat on the other long side, so you make a pouch or packet around the fish. Be sure to seal the ends and edges together.
Place the four pouches on a large sheet pan, and bake in a 450 degree oven for 10-12 minutes.
Using a spatula, carefully place each packet on a plate, and let your diners open them up. Garnish with arugula, watercress or microgreens. Enjoy.
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