1524. Whole Fish en Papillote

En papillote is a French way of cooking using moist heat achieved by an enclosed environment. This environment is usually induced by wrapping your raw seasoned food in a parchment paper package. This whole fish is cooked in such a way rendering it so moist and flavorsome.

The fish is stuffed with aromatic which steam into the flesh and flavor it. It is best to use single-portion sized fish in this case, such as sea bream or sea bass or even tilapia.

Ingredients: (per person)

1 whole fish, cleaned inside and descaled

lemon slices

garlic slices

bay leaf

salt and pepper

drizzle olive oil

Method:

Season the fish inside and out with salt and pepper.

Stuff it with the lemon slices, garlic, and bay leaf.

Please the fish on a large sheet of parchment cooking paper.

Fold over the parchment to enclose the fish and crimp the sides and edges to seal completely.

Bake in a preheated 400F oven for 20 minutes until opaque throughout and cooked through.

Serve immediately with plenty of fresh lemon wedges.

صحة و عافية