Like my risotto, this fish dish is one of my most impressive recipes when entertaining.
Unlike the risotto, it’s as simple as it is fast.
Fish en papillote is the easiest way to cook fish. Fish, vegetables, herbs, and wine are placed on a piece of parchment, which is wrapped up in a little package. Bake for 10 minutes, and serve flaky, perfect fish – every time.
This is more a method than a recipe. You can use whatever combination of vegetables, herbs, or lighter wines (white or a dry rosé is ideal). And, of course, fish.
You can even use aluminum foil if you don’t have parchment. Versatility, at its finest.
INGREDIENTS
- 4 6-ounce white fish fillets
- 1/2 white onion, sliced
- Juice of 1 lemon
- 1/4 cup dry rosé
- Salt, pepper, and chili powder, to taste
- Parchment paper
DIRECTIONS
- Preheat oven to 450°F.
- Cut 4 12″ square pieces of parchment paper. Set aside.
- Season the fish with salt, pepper, and chili powder.
- Place a piece of parchment paper on a plate. Place fish and onions in the center of the paper.
- Pour 1 tablespoon each of rosé and lemon juice.
- Bring both ends of the paper above the fish, and begin to fold down. Tuck both ends of the paper under the fish.
- Place fish packets in the oven and bake for 10-15 minutes.
- Serve, and enjoy!
This fish pairs beautifully with rosé beet risotto and kale salad. More recipes here.Â
