My first memory of eating delicious white fish was when I was 8 years old at a family reunion in Alaska. My mom’s cousin made the best beer-battered halibut I’ve ever tasted. At that time, I didn’t care much for any type of fish, let alone halibut, so it was quite a feat to get me to touch the stuff at all, let alone enjoy it. I am still in search for halibut as fresh and tasty as that, beer battered or not.
Most white fish doesn’t have much taste to me, which is good in some ways, because it soaks up whatever flavors you decide to add to it. But, it’s not as quick to throw together like a salt and peppered salmon, because salt and pepper alone would not give white fish enough flavor to get excited about.
It was time to switch up my salmon, so I decided to buy some white fish and figure out how to make it taste delicious, even though I knew there wouldn’t be any deep-frying going on. A few years back, I learned this “en papillote” technique in a cooking class and thought I’d give it a try on my fish. It worked perfectly and now this is a new go-to recipe: white fish en papillote (the Real Food First members seemed to agree!).
The best part is that your veggies are steamed with the fish all together in a parchment paper pocket, so dinnertime is a cinch. The only other thing I recommend making with it is some mashed potatoes or cauliflower mash. The starch soaks up all those juices that are created in that little steam pocket and pairs perfectly with the fish and veggies.
Just place the fish on one side of a square of parchment paper. Pile the rest of the ingredients on top and fold the paper over.
Twist and fold the edges of the paper together to create a seal.
Bake, and scoop it on top of your mash.
Healthy, flavorful, and simple. What more can you ask for?
- 2 pieces white fish of choice (halibut, tilapia, sole, etc.)
- 1 zucchini, cut in matchsticks
- 1 carrot, peeled and cut in matchsticks
- 1 red onion, thinly sliced
- 2 teaspoons olive oil
- 2 tablespoons white wine or champagne
- (or 1 teaspoon white wine vinegar)
- 2 slices of lemon
- 2 sprigs of thyme
- Salt and fresh ground pepper to taste
- Preheat the oven to 400F // 200C. Cut two pieces of parchment paper into large squares. Place each fish on the right side of their own paper, layering 1 teaspoon of olive oil, 1 tablespoon white wine, 1 slice of lemon, 1 sprig of thyme, and slices of zucchini, carrots, and onion on each fish. Fold the left side of the paper on top of the fish and twist and fold the edges of the paper together (1 inch folds) to create a seal.
- Place the packets on a baking sheet or pan and bake in the oven for 10-12 minutes, or until the fish is cooked through. When ready to open the seal, do so over a plate, as many juices will pour out. Serve with mashed potatoes or cauliflower mash.