Total Time: 25 minutes
Fish en Papillote is a cooking process by enclosing fish fillets in a paper packet. This technique basically steams the fish, locking in all the flavor and moisture. It's an easy way to enjoy steamed fish without the fuss or mess of expensive steaming equipment. The best part is opening the delicious parcel filled with fragrant steam at the table for your guest to enjoy. This dish will be the most flavorful and moist fish you’ve ever eaten, perfect with a side of steamed rice or vegetables.
2 boneless skinless fillets of rockfish about 6-8 ounces each (any firm white fish will do)
2 cloves of garlic shaved or thinly sliced
1 lemon cut into slices
2 shallots cut into quarters
2 tablespoons of dry white wine
2 tablespoons of extra virgin olive oil
1 teaspoon of salt
1/2 teaspoon of fresh cracked pepper
1/2 teaspoon of Old Bay Seasoning
2 pats of butter
2 tablespoons of your favorite herbs such as Italian parsley, dill, or thyme
Arrange a rack in the middle and preheat the oven to 400°F.
Cut parchment paper roughly 15 x 10 inches, and crease parchment paper in half.
Arrange both pieces of fish on top of the parchment paper side by side on one side of the crease.
Scatter on the shaved garlic, lemon slices, and quartered shallots over the fillets.
Drizzle with olive oil and season with salt, paper, and Old Bay.
Top each piece of fish with a pat of butter and your favorite herbs.
Fold the parchment paper in half—all the edges and corners should meet up.
From one of the folded corners, start pleating and crimping the two edges shut, working towards the other corners, leaving the last two inches unfolded at the opposite end.
Tilt the bag with the open corner up slightly and pour the white wine in the small opening.
Finish crimping the edges closed, and give the bag a gentile but firm twist at the end, so the bag doesn’t come undone.
Place the packet on a rimmed backing sheet, and bake for 15-20 minutes. The bag will puff up during cooking.
Remove the packet from the oven and plate.
Right before serving, cut open the packet with scissors table side, and serve immediately.