Preparation 10 mins Cook 15 minutes Eat 25 mins
Cooking Fish in Parchment Paper has to be one of the easiest and most foolproof techniques to prepare fresh fish. As a cooking instructor, trainees inform me about their “Fear of Fish”. When you find out how to cook fish and tell when it is done, you will want to make it once again and again.
This technique of cooking fish in parchment is the best answer when you are preparing a supper party for 12 or less. You can prep it ahead of time and location it in the oven 15 minutes before you wish to serve it. When you include lots of veggies, it is a meal in itself. On top of it, you can personalize the contents for your guest’s food choices or allergies by having veggie packets or using a chicken breast in place of the fish. If you are actually brave, you can have your guests make their own Parchment Package as I’ve done in my cooking classes. You can write the name of each guest and “Fish”, Chicken” or “Vegetable” on the parchment prior to you start to fill the contents. I’ve done this for a kid’s birthday party and it was a huge hit. The kids went house and made it for their parents. A real test of an easy dish!
I just recently put Fish in Parchment on the menu when I taught a class at Rancho La Puerta Medical spa’s La Cocina que Canta (The cooking area that sings). Why? Since this approach couldn’t be much healthier. While I call it “En Papillote”, you can likewise utilize foil rather of parchment paper, specifically when you have a crowd. By doing this, you can put 5 or 6 pieces of fish side by side on a long piece of foil, top it with veggies and fold it over and seal three sides by folding over the foil two times. Ensure you begin with a large enough piece of foil, so you have enough to fold it over twice.
This recipe is a plan to numerous various recipes based on what remains in your cooking area. The concept is to steam your active ingredients in the parchment packet. You can utilize a fish filet, a chicken breast or simply veggies. You can vary the flavors with different vegetables, herbs and spices. For veggie packages, a large swiss chard or kale leave is a great base to stack other vegetables on top of. Everything gets very hot, so beware when you open the package.
Start with a 12 ″ x 15 ″ piece of parchment paper. Fold it in half so it is 7 1/2 ″ x 12 ″. Have a marking pen prepared and compose name and contents on the top flap if you are personalizing packets. Fill the package, fold over to cover the contents and seal the packet by starting to fold over a small 1 ″ notepad 1/2 ″ on the left side near the crease. Continue to make little 1 ″ folds all the method around till you reach the fold on the right side. When you are done, the edge where the folds are will be shaped like an overstated smile. Using a spatula, scoop up the parchment packet and place it on a baking tray. You can fit 4 packets on a big tray. We had one tray for fish, one for chicken and one for veggie packages. The chicken will take longer to prepare, so keep them completely.
Usage dried herbs inside your package and fresh herbs to garnish with after cooking. The fresh herbs will turn black from the cooking. In this package, I comprised a gremolata by mixing, minced garlic, chopped parsley, fresh oregano, lemon enthusiasm and olive oil.
The presentation can be in the package or you can slide the contents onto the plate, whichever you choose. Serve it by itself or with a side of rice or kamut to take in the good juices that will be permeating out onto your plate.
If you like this concept, another dish to try is Salmon Poached in Foil. * Paper Chef offered me the parchment paper for recipe testing.
Parchment Packets “En Papillote”
4 12 x 15 parchment paper pieces
4 chicken breasts or fish filets
pinch salt and newly ground black pepper to taste
2 big garlic cloves, minced
1 Tbs ginger root, peeled, minced (optional)
1 Tbs lemon grass, minced (optional)
2 zucchini, 1/4 x 1/4 x 3 ″
2 carrots, peeled and cut 1/4 x 1/4 x 3 ″
1/4 pound green beans, sliced on diagonal to 2 ″ pieces
1/4 pound mushrooms sliced
1 cup cherry tomatoes cut in half
2 Tbs olive oil
2 Tbs gewurztraminer
2 Tbs fresh herbs, such as basil, oregano, marjoram
1. Preheat oven to 350 °. Fold each of the pieces of parchment paper in half. Open the parchment and lay them out on a work surface area. Sprinkle a little olive oil in the center of the paper near the crease. Place chicken breast or fish filet on one half of parchment near the middle of the crease. Season with salt and pepper. Sprinkle garlic, minced ginger or lemon lawn and spices or dried herbs over each filet (fresh herbs are added after cooking) Place vegetables on top of the filet. Drizzle with percentage of olive oil and white red wine. Confine all components by folding over from one end of the crease to the other till it is sealed. Raise package with a spatula and put on a flat pan. Packages can be made ahead of time till this point.
2. Bake packets in a preheated 350 ° oven for 15-20 minutes. Chicken will take a little bit longer than fish. Parchment paper will have turned a light brown. Do closed packets till you are ready to serve, as the contents will continue to prepare till you open it. Take care, as hot steam will leave when opened.
3. To serve, place package on the plate. When prepared to consume, open the package and pour out contents gently onto the plate and dispose of parchment packet. Garnish with fresh herbs. Healthy and scrumptious!
Servings: 4 387 calories per serving
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Overall Time: 25 minutes
Oven Temperature level: 350 ° F