Fish en Papillote
“En Papillote” is a cooking method that hails from France and means, “to cook in paper.” The ingredients are baked in a folded packet, which holds in moisture and allows the flavours to meld while the ingredients steam and cook. It’s incredibly easy to do and the results are delicious. Bon appetit!
Chunky Hake Fillets 500 g
- 500 g Chunky Hake fish fillets, folded into steaks
- 2 small Red onions, finely sliced
- 1 Green bell pepper, finely sliced
- 4 Lemon slices
- Olive oil to drizzle
- 8 Cherry tomatoes cut in half
- Salt and freshly ground black pepper
- 4 Baking paper squares (28 x 28cm)
- Preheat oven to 200°C.
- Place 4 sheets of baking paper at an angle on a flat surface.
- On each square, start by placing the onion rings, bell peppers and then the fish steaks
- Place the slices of lemon on top of the fish and drizzle with olive oil.
- Add 4 cherry tomato halves, season with salt and black pepper.
- Close the baking paper by folding the left over the right side.
- Fold the top and bottom of the pouch up so that it looks like a parcel.
- Once all 4 parcels are wrapped, place the parcels on a baking tray and bake for 15-20 minutes.
- Once cooked, carefully open the pouches, as steam will be released.