Fish En Papillote

Main Course

Recipe courtesy of Louisiana Kitchen & Culture

Serves 1

Ingredients: 

For each serving:

  • 1 6- to 8-ounce fillet of boneless, skinless Gulf fish, or chicken breast, no more than 1 inch thick
  • salt and pepper of Creole seasoning to taste
  • 1 cup baby spinach greens, washed
  • 4-5 grape tomatoes, halved
  • lemon wedges
  • 1 teaspoon minced garlic
  • 1 teaspoon minced shallot
  • minced fresh herbs, such as dill, tarragon, basil
  • olive oil
  • thinly sliced onion
  • 1 tablespoon cream or chicken broth

Fish or Chicken en Papillote Fish or Chicken en Papillote

Click image to enlarge

Method: 

Preheat oven to 425F.

Look for fish fillets that are of fairly even thickness, no more than 1 inch thick. If using chicken breasts, trim to 6 ounces and pound to an even thickness between two sheets of plastic. Spritz with a little lemon juice and season evenly on both sides with salt and pepper or Creole seasoning; set aside while you prep the remaining ingredients.

For each serving, toss baby spinach (or mixed baby greens) and halved grape tomatoes with salt, pepper, 1/2 teaspoon lemon juice, 1 teaspoon each minced garlic and shallot, a pinch of the fresh minced herbs, and a drizzle of olive oil. Mound the spinach in the center of a sheet of parchment paper or foil large enough to generously encase the fillet or breast. Top with a few thin slices of onion.

Top with the fish or chicken, spritz with a little more lemon juice, tuck a few lemon slices in, and gather the parchment paper up around the packet; carefully pour in a tablespoon of cream or broth, and seal the edges tightly with several folds. Transfer to a rimmed baking sheet and bake for about 12 minutes. Carefully test a packet for doneness after about 10 minutes. Serve with hot cooked rice.


 

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