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!

Serves 3-5

Fish en Papillote

Serves 3-5

"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!

Ingredients

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)

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Method

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.

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How do I BAKE fish?

Dollops of flavoured butter (or a little olive oil) on fish portions are ideal for baking. Wrap fish portions in foil to keep moisture in – as fish forms its own juices. Open just before end of baking to allow for browning. Fish can also be placed in a suitable oven dish and covered. Baking takes around 20 minutes depending on the portion size.