En papillote is French for cooking "in a paper pouch" and is a perfect quick-and-easy technique for a healthful weeknight meal: simply layer vegetables and fish on parchment paper, seal tightly and bake. These individual pouches can be made several hours in advance and refrigerated until ready to cook. Serve with a side of rice or quinoa.
Special Diets:
Ingredients
Method
Preheat the oven to 400°F.
Cut parchment paper into four 14-inch squares.
Fold each piece of paper in half to form a crease down the middle like a book.
Place 1/4 of the asparagus on half the square, arranging it just to the right of the crease.
Top asparagus with 1/4 of the peppers; then drizzle with olive oil and sprinkle with salt and pepper.
Arrange one fillet on top of the pile of vegetables and then season fillets with salt and pepper.
Drizzle white wine over fillet.
Top fillet with an herb sprig, some of the chopped shallots, and 1 to 2 slices of lemon.
Fold over paper to completely cover ingredients.
To seal the pouch, begin at one end of the folded corner, and crimp/fold along the outer edges until all open sides are secure.
Repeat procedure with the remaining three squares and ingredients.
Transfer pouches to a baking sheet, and bake until the fish is cooked through, about 20 minutes. Set aside to let cool for 3 to 4 minutes.
To plate: Place sealed pouch on an individual plate. Use scissors to carefully snip an opening on the top, peel back paper and enjoy.
Nutritional Info
Serving Size
Calories
380
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.