I call this dish the original one-pan meal. With the summer months approaching, it is time to get on the water and chase some fish. Fish en Papillote is simple, tasty and a classic French way to prepare fish. Did I mention that it is also healthy?
I prefer to use saltwater fish for this recipe, particularly snapper or grouper. Freshwater fish would also work great with this recipe, but the cooking time would have to be adjusted to account for smaller or thinner fillets.
- 4 (4-6oz) White fish fillets (Mahi, amberjack, cobia, red snapper, grouper redfish, etc.)
- 1 Zucchini
- 1 Squash
- ½ Red bell pepper
- ½ Yellow bell pepper
- ½ Red onion
- 1-2 Carrots or ¾ cup shredded carrots
- 1 Stalk celery, julienned
- ¼ cup Olive oil
- ½ cup Pesto
- ¼ cup White wine (optional)
- Salt and pepper to taste
Yield: 4 servings
Preheat oven to 400°F
Julienne all veggies (except the shredded carrots if using), add them to a bowl, toss in olive oil, and salt/pepper to taste.
Lightly season your fish with salt and pepper.
Lay your seasoned fish on top of your veggies. Slather the top of the fish with 1/8 cup of pesto. Pour in 1-2 tablespoons white wine per parchment (optional).
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