Fish Packed In Parchment Paper Recipes

Steps:

• Preheat the oven to 400 degrees.
• Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet.
• Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package. Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper.

Steps:

• Preheat oven to 450°. In a small bowl, combine carrots, snow peas and green onions. Cut parchment paper or heavy-duty foil into four 18x12-in. pieces; place a fish fillet off center on each. Drizzle with lemon juice and top with carrot mixture. Sprinkle with seasonings; dot with butter., Fold parchment paper over fish. Bring edges of paper together on all sides and crimp to seal, forming packets. Place on baking sheets., Bake 10-15 minutes or until fish just begins to flake easily with a fork. Open packets carefully to allow steam to escape.

Steps:

• 1. In a bowl mix fresh onions, fennel, tomatoes, capers, olive oil and a little salt and pepper.
• 2. On the counter or table spread out four pieces of aluminum foil and on each one of them put on paper. On each baking sheet equally share the filling of vegetables. On top of veggies add the fish fillets with the skin upward. With a pastry brush, brush the fillets with a little olive oil and little salt and pepper.
• 3. Close the packages by folding the baking sheet with aluminum foil in a crescent. Press and turn the edges inward. Press very well to avoid opening which -is very important not to lose liquid from the baking sheet. The end result of the packages will a pie like shape and "molding" as pie. Then the array on a sheet. Bake in a well preheated oven at 240oC for 15. During baking the packages will inflate like a balloon. Once cooked, let stand for 5 minutes.
• 4. Slit the parchment paper with a knife, be careful not to burn your fingers and face from the steam as you open the packet. Completely open the packages and serve the fillets on plates. Add any sauce that has remained in the packages. You also might want to add some lemon juice according to your taste. Accompany with a salad of boiled potatoes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Take two pieces of parchment paper, fold in half, and cut a half-circle starting at each crease. They should look similar to a heart-shape when unfolded. Coat each piece of parchment with olive oil on both sides.
• Place potatoes in a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Bring a pot of lightly salted water to a boil. Add asparagus, and cook uncovered until slightly tender, about 5 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well, and set aside.
• Place 1 salmon fillet, half the asparagus, and half the potatoes in the middle of one side of a prepared parchment paper. Sprinkle with salt and pepper and drizzle with extra-virgin olive oil. Fold other half of circle over and seal parchment edge by making overlapping folds around the edge. At the end, fold the last crease in the opposite direction of the rest to ensure it seals. Repeat with the second piece of prepared parchment and remaining ingredients. Place pouches on a baking sheet.
• Bake in the preheated oven for 15 minutes. Remove from oven and allow to sit for 5 minutes before cutting open parchment. The salmon is done when it flakes easily with a fork.