Monday Recipe

| September 14, 2020

Fish En Papillote

Thought I forgot, didn’t you. A friend got into a mess of perch, and was kind enough to share. The kitchen had just been cleaned to Parade Rest by Mrs. AW1 and her sis, so frying wasn’t an option. I recalled this very tasty and easy cooking method, and as a bonus it wouldn’t trash the cook top and clean-up is a breeze.

Easy Fish Fillets “In a Pouch”

You’ll Need:
1) Fish. Any firm-bodied, flaky fish works well.
2) Softened, unsalted butter with canola (or other neutral) oil.
3) Garlic + Shallot + Herbs of choice.
4) Lemon. Zest then slice.
5) Veg. Choose any quick cooking, tender vegetables. I used thinly sliced zucchini, sliced mushrooms, and halved cherry tomatoes.

You’ll Do:
1) Add the butter with oil, garlic & herbs to a small bowl.
2) Add the lemon zest into the bowl and mix into the compound butter.
3) Place parchment or foil in a sheet pan, and add veg in the center. Top the vegs with the fish and spread the butter mixture over the top of the fish. Add lemon slices on top and place tomato halves around it. Fold your parchment/foil up and around the pieces of fish, roll the ends to seal. I did one large package- individual packets are an option.
4) Bake for 25 to 30 minutes at 375 degrees F, until cooked through. Serve warm with fresh crusty bread and a chilled white vino, and dig in.

Hat tip to Erin of Well Plated

Category: Cooking

Comments (10)

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  1. Ex-PH2 says:

    Hmmm…. Not fond of fish, but if it works on trout, I might try it.

  2. 5th/77th FA says:

    “Thought I forgot, didn’t you.” Well, we WERE waiting, but after all it IS still Monday, technically/legally, and tho we are used to seeing this posting in at least enough time to maybe prepare it for supper, we will cut you some slack…this time. You know, kinda like Lafayette did this weekend by not showing up for the game, and unlike BYU did by showing up last weekend. We won’t even gloat over the fact that the (GO) Army Mule kicked all hell out of Lousyanna Munrow over weekend past. We understand about how Mrs. AW1Ed runs a tight ship and expects you to toe the flight line at all times and has you on a very busy, detailed, duty roster. Some of us may be a tad curious about this sister of hers you been holding out on. Obviously she can clean, probably as drop dead gorgeous as her sister, can possibly cook AND clean fish. She got a boat with motor by chance? Also curious if this “friend” actually shared his fish or if you have been playing hooky today and went fishing without inviting the rest of us. I would have bought a 12 pack of bait for a fishing trip where catching perch was involved.

    You did good my Man. Tho I prefer to fry up a mess of fish, the chancre mechanic is on my 6 about fried foods. Had a cross eyed girl friend back yonder a ways that made a very, very similar baked fish dish like this. Imma gonna put this one on the stringer as a keeper. Baby girl and I used to hit ol’ homeboy’s fishing hole and if they weren’t filetable, we didn’t keep it. Some days, you’d have to hide behind the oak tree to put the cricket on the hook. On those days when time was short, we’d put the bucket by the pond and just wait a bit til they jumped in it. Good Times.

    I settled for a orasted beef beast that percurlated lowly in the crockett pot all day. Some steamed squash and zookeenie with smashed baby reds.

    Tanks Matey…and mention me to Sister-in-Law.

    • AW1Ed says:

      Heh. Mrs.AW1 is the eldest of three sisters, and Middle Sis is helping us ready La Casa De AW1 for sale. She’s all that and more. Mind your manners- I taught her how to shoot, too.

  3. DocV says:

    This is great…perch is often the catch of the day around here and you can only fry so many…Thanks!

  4. Roh-Dog says:

    Garlic, shallots, herbs of choice AND lemon?! Really Perca-ing up the flavescens of them there fishes!
    I’ll see myself out.
    (Tired, can’t sleep, and now I’m hungry. Thanks for that)

    • AW1Ed says:

      Plus a shake or three of Old Bay, too, Dog. I omitted it from the recipe, as it’s sort of an acquired taste. Anyone who grew up with it as I did would add it to seafood as a matter of course.

      • Roh-Dog says:

        Point of order, perch is a freshwater fish ergo not seafood imo, this is a point of contention especially in New England: Home of the Only Crustacean Worthy of Being Called Lobster.
        But yeah, Old Bay is a staple here at Fort Roh-Dog, from fries to crab cakes to green beans… Goya abodo and Mrs Dash lemon pepper in rotation too.

  5. gitarcarver says:

    For those who like to cook under pressure…

    The ingredients to use are the same as the initial post by AW1Ed. You can add other flavors, veggies, etc., as well.

    Because of the high pressure within pressure cookers, it makes this type of cooking perfect for your pressure cooker.

    The instructions are easy. Lay out a piece of parchment and, on the half of the paper closest to yourself, place a bed of vegetables on the paper…zucchini, carrots, green beans, onions, etc. are all good choices. Then, lay on that bed a nice filet of salmon or halibut. Season the fish with salt and pepper, a handful of chopped garlic, and a squeeze of lemon. Throw on a handful of fresh herbs, if you have them. Drizzle a little olive oil or a dab of butter over the contents of your packet. Lay a thin slice of lemon or two over the fish, and then bring the top half of the paper over all the food, and starting on one side, carefully fold the paper together and then under the food. You should have a little packet of paper, with the edges tucked under, looking somewhat like a little paper pie.

    This packet can now go on the trivet at the bottom of the Instant Pot. Make sure you have put a cup of water at the bottom first. You can even put two packets on top of each other – so one can have fish and veggies and one can have just veggies, or, you can prepare two packets exactly the same to serve to two people for a lovely presentation. If you do put two packets in, you want to add a couple of minutes to the overall time on the cooking cycle.

    If you do not have parchment paper, you can use tin foil, and have the exact same outcome, even though it won’t look quite as haute cuisine!