Steamed 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:

• Tear off 2 large pieces of plastic wrap (the type which is designed to use in the microwave oven); each one should be large enough to enclose the fish and vegetables in a single layer.
• Rub lemon juice on both sides of halibut. Layer half cup of snow peas on bottom of plastic wrap and drizzle with a teaspoon of olive oil. Place fish over that and bring up plastic wrap to totally enclose the fish.
• Set a cake rack over simmering water in a deep skillet. Turn fish packages upside down so snow peas are on top. Layer them on the cake rack and cover with a round bowl or cover to entrap steam. Cook for 5 minutes or until fish and vegetables are cooked through.
• While fish is steaming, tomato seeds with a spoon and cut them into a fine dice; toss with dice with a bit of olive oil, salt and pepper and spoon the tomatoes on dinner plates.
• When fish is done, with scissors, carefully open package (watch out for your hands). Pose fish and vegetables over tomatoes and drizzle juices over the top; season with salt and pepper and garnish top with basil.

Steps:

• Prepare parchment packets Heat the oven to 400°F. Lightly season fish on both sides with salt and pepper. Cut four pieces of parchment paper (each measuring 12 by 17 inches) and lay them on a clean work surface. Fold each in half crosswise; then open, and lay flat. Divide spinach leaves among parchment, mounding it on one side of the fold. Divide the compound butter in half, then divide one of the halves among the four packets, spooning it on top of the spinach; top each with 2 lemon slices. Lay a fillet on top of the lemons and spoon remaining compound butter on fish. Fold over parchment and then form the half-moon packet: beginning at one of the corners, make small overlapping pleats all the way around to seal the edges completely.
• Steam packets Transfer packets to a rimmed baking sheet, and cook in the oven until parchment puffs up, about 12 minutes (8 minutes per inch of thickness for firm-fleshed fish).
• Serve Immediately place a packet on each of four plates and use kitchen shears to cut open the packets at the table. Serve with lemon wedges.
• Ingredients
• Firm-fleshed fish varieties with plenty of flavor work best with the caper butter in this recipe; try halibut, salmon, or striped bass.
• Since they can be rinsed, salt-packed capers will actually taste less salty than those packed in brine and have a pure caper taste. Use nonpareil capers whenever possible.

Steps:

• Heat oven to 400 degrees. Lightly season fish on both sides with salt and pepper.
• Cut four pieces of parchment paper, each measuring 12 by 17 inches, and lay them on a clean work surface. Fold each in half crosswise, then open and lay flat.
• Divide spinach leaves among parchment, mounding on one side of the fold. Divide butter in half, then divide one of the halves among the four papers, spooning it on top of spinach; top each with 2 lemon slices. Lay a fillet on top of the lemons and spoon remaining butter on fish. Fold over parchment and form a half-moon packet, beginning at one corner; make small overlapping pleats all the way around to seal the edges completely.
• Transfer packets to a rimmed baking sheet and cook until parchment puffs up, about 12 minutes (8 minutes per inch of thickness for firm-fleshed fish).
• Immediately place a packet on each of four plates and use kitchen shears to cut open the packets at the table. Serve with lemon wedges.

Steps:

• Heat oven to 180C/160 fan/gas 4. To prepare the stuffing mixture, bash the lemongrass with the blunt side of your knife to bruise it, then slice it into thin rings. Finely slice the ginger (across the grain) - you can leave the peel on. Squash the unpeeled garlic cloves to release their aroma. Put all the stuffing ingredients into a bowl and mix together.
• Take a piece of baking parchment about 50cm in length and place the 2 sea bass across its width. Fill the stomach cavities with ¾ of the stuffing mixture, scattering the rest over the fish, then season. Fold the sides of the parchment over the heads and tails of the fish, then roll it into a parcel. This can now be stored in the fridge for a few hrs, if you like. When ready to cook, place on a tray in the oven and bake for 20-25 mins, until the flesh flakes off the bone.
• While the fish bakes, put the new potatoes in cold water and bring to the boil. Once cooked, drain well, slice in half and return to the pan with a knob of butter.
• Arrange the new potatoes and sea bass on the plate, still in the parcel, if you like, and sprinkled with the coriander leaves.

Steps:

• Heat oven to 190C/fan 170C/gas 5. Put the carrots and celery in a pan with the oil, sugar, wine, salt and pepper. Bring to the boil, tightly cover, then cook for 10 mins until the vegetables are tender. Cool.
• Cut four large sheets of baking parchment, about 35cm square. Divide the vegetables between them and top each with a trout fillet. Scatter a few basil leaves and a little lemon juice over each, then season the fish with a little salt and pepper. Fold the paper in half and double fold all round to seal in the fish, a bit like a pasty.
• Put the parcels on two baking sheets and bake for 15-20 mins (depending on the thickness of the fish). Serve in their paper with some steamed new potatoes.