Fish en Papillote

Name: Fish en Papillote
Prep time: 47 min
Cook time: 47 min
Total time: 47 min
Yield: 4
Cuisine: Global
Ingredients: 4 pats butter; 1 large carrot, julienned; 8 sprigs fresh thyme; 1 clove garlic, minced; 4 servings Kosher salt and freshly ground black pepper; 1 lemon, thinly sliced, seeds removed; 1 Tbsp extra-virgin olive oil; 1 red onion, julienned; 454 grams sole fillets, hake, flounder or other white fish; 59 milliliters white wine; 1 zucchini, julienned

Fish en Papillote might be just the main course you are searching for. One serving contains 161 calories, 15g of protein, and 7g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up pats butter, garlic, thyme, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 47 minutes. It is a good option if you're following a gluten free, primal, and pescatarian diet.

Instructions

Watch how to make this recipe.

Preheat oven to 375 degrees F.

Equipment you will use

Oven

In a bowl, mix together the onion, zucchini, carrot and garlic.

Ingredients you will need

Zucchini

Carrot

Garlic

Onion

Equipment you will use

Bowl

Adds the oil, season with salt and pepper, to taste, and toss to combine. Put each fish fillet in a large square of parchment paper and season with salt and pepper, to taste. Arrange the vegetables on top, dividing evenly. Top the vegetables with 2 lemon slices, 2 sprigs thyme, a pat of butter and 1 tablespoon white wine, layering in order. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape. Arrange the packets on a baking sheet.

Ingredients you will need

Salt And Pepper

Fish Fillets

Vegetable

White Wine

Butter

Lemon

Thyme

Cooking Oil

Equipment you will use

Baking Paper

Baking Sheet

Bake until the fish is cooked through, about 12 minutes, depending on the thickness of the fish. To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don't leave the juices behind.

Ingredients you will need

Fish

Equipment you will use

Oven

Spatula

Equipment

Ingredients

Servings:

pats butter 1large

carrot, julienned 8sprigs

fresh thyme 1clove

garlic, minced 4servings

Kosher salt and freshly ground black pepper 1

lemon, thinly sliced, seeds removed 1Tbsp

extra-virgin olive oil 1

red onion, julienned 454grams

sole fillets, hake, flounder or other white fish 59milliliters

white wine 1

zucchini, julienned

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try GIFFT by Kathie Lee Gifford Pinot Grigio. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 15 dollars per bottle.