Curried Fish En Papillote Recipes

Steps:

• Preheat oven to 375 degrees F.
• In a bowl, mix together the onion, zucchini, carrot and garlic. Adds the oil, season with salt and pepper, to taste, and toss to combine. Put each fish fillet in a large square of parchment paper and season with salt and pepper, to taste. Arrange the vegetables on top, dividing evenly. Top the vegetables with 2 lemon slices, 2 sprigs thyme, a pat of butter and 1 tablespoon white wine, layering in order. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape. Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12 minutes, depending on the thickness of the fish. To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don't leave the juices behind.

Steps:

• Put oven rack in middle position and preheat oven to 400°F. Line a large baking sheet with foil, then drizzle with 1 tablespoon oil.
• Pat fish dry and sprinkle both sides with salt and pepper. Arrange fillets, skin sides down, in 1 layer in center of foil on baking sheet and slide 2 lemon slices under each fillet. Arrange 2 thyme sprigs on top of each fillet.
• Heat remaining 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring occasionally, until pale golden, about 30 seconds. Add tomatoes and a pinch of salt and sauté, stirring occasionally, until tomatoes are softened, about 1 minute. Stir in capers.
• Spoon hot tomato mixture over fish, then cover with another sheet of foil, tenting it slightly over fish, and crimp edges together tightly to seal.
• Bake until fish is just cooked through, 12 to 15 minutes (depending on thickness of fish); check by removing from oven and carefully lifting up a corner of top sheet of foil, pulling up sides of bottom sheet to keep liquid from running out. If fish is not cooked through, reseal foil and continue to bake, checking every 3 minutes.
• Transfer fillets with lemon slices to plates using a spatula (be careful not to tear foil underneath) and spoon tomatoes and juices over top. Serve immediately, discarding thyme before eating.

Steps:

• Preheat the oven to 400*F.
• Place a 24" piece of parchment paper on a rimmed baking sheet so that half of it is hanging off the end.
• Place the sliced potatoes on the parchment in a thin layer about the same size as your fish fillet. Season with thyme and 1/2 of the salt & pepper.
• Place the sliced zucchini on top of the potatoes. Season with salt & pepper.
• Place the fish fillet on top of the zucchini.
• In a small bowl, combine the olive oil, sriracha, ginger, lemongrass, garlic, curry powder, and lime juice.
• Sprinkle the basil and the thai chili evenly over the fish. Then pour the sauce evenly over the top.
• Seal the parchment paper by starting at one edge & rolling the paper onto itself until you reach the other end. Fold the end under the packet.
• Bake for 25 minutes (on the rimmed baking sheet) until the fish is flaky and the potatoes are done through.

Steps:

• Preheat oven to 450 degrees.
• Use about a third of the olive oil to smear on the parchment or foil. Place the fillet on the oiled surface, and sprinkle the rest of the oil on top. Strew the lemon rind and capers over the top, and sprinkle with freshly ground pepper to taste.
• Draw the sides and ends of the paper or foil up over the fish to form a loose packet. Crimp the edges together to make a tight seal.
• Place the fish on a tray or cookie sheet. Place in the oven, and bake for 10 minutes. Serve the whole packet on a dinner plate; diners open their packets at table. Garnish with watercress.

Steps:

• Preheat the oven to 375 degrees, F.
• Fold each square of parchment in half and cut out a heart shape. (You have all done this before-in school when you made Valentine cards.).
• Open each heart and brush lightly with extra virgin olive oil or spray with olive oil spray.
• Sprinkle both sides of fish with salt and pepper; set aside.
• Wash asparagus and break off and discard the woody ends.
• Lightly spray olive oil on the asparagus and toss with a pinch of kosher salt and pepper and the lemon zest.
• Divide the asparagus in half; put half of the asparagus on each of the hearts, just to one side of the center of each heart.
• Put one piece of fish on top of each bundle of asparagus.
• Top with one sprig of dill (or half of the dried dill), a slice of lemon and either ½ of the butter or a light drizzle of olive oil.
• Splash half the wine on top of each piece of fish.
• Now, to wrap up these packets: fold the top of the heart over the fish and asparagus.
• At the top end of the heart, away from the point, fold up both edges (top and bottom) and crease well.
• Move down about ½ inch and fold up the edges, overlapping your first fold. Continue folding and creasing all around the parchment heart until you get to the point.
• Fold and crease the point twice.
• You now have successfully wrapped your fish en papillote--yeah!
• Place the packets side by side on a baking sheet, making sure the packets aren't touching.
• Bake in the center of the oven until the packets are well puffed and the fish is cooked, about 10-12 minutes.
• To serve, put a packet on your sweetheart's plate, place in front of her, and with a dramatic flourish and a "watch out for the steam," carefully slice the packet open with a sharp knife.
• You watch out, too-the steam will be very hot.