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Fish en Papillote
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Ingredients
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Yield: Makes 4 Servings
Total Cook Time: 15 Minutes
Ingredients
4 (6 ounces each) fresh white fish fillets such as cod
1 pound fresh green beans, trimmed
3 tablespoons olive oil
1 cup grape tomatoes, halved
2 tablespoons capers
12 kalamata olives, pitted and halved
1 lemon cut into 8 slices
1 small bunch fresh thyme sprigs
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Total Cook Time: 15 Minutes
Ingredients
4 (6 ounces each) fresh white fish fillets such as cod
1 pound fresh green beans, trimmed
3 tablespoons olive oil
1 cup grape tomatoes, halved
2 tablespoons capers
12 kalamata olives, pitted and halved
1 lemon cut into 8 slices
1 small bunch fresh thyme sprigs
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
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Preparation Method
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1. Preheat the oven to 400°F Roast Mode with a rack set at position “3.”
2. Fold four 12-by-16 inch sheets of parchment in half.
3. Using scissors and starting at the fold of each piece, cut a large half heart.
4. Try to make the heart as large as will fit on the parchment.
5. Lay out the four hearts and open them.
6. Divide the beans and form a small pile next to, but not on top of, the crease of each heart.
7. Place a fish fillet onto each pile of beans.
8. Evenly divide the remaining ingredients between the four fish fillets.
9. Working towards yourself, fold one half of parchment over fish to meet the edge on the other side.
10. Starting at the curve, make small, tight, overlapping folds along outside edge to seal packet together.
11. Make the last fold at the tail (pointed end) and tuck it under.
12. Place packets on a baking sheet lined with parchment.
13. Roast for 15 minutes. Remove from the oven and slit tops with a scissors or a knife.
14. Serve immediately.
2. Fold four 12-by-16 inch sheets of parchment in half.
3. Using scissors and starting at the fold of each piece, cut a large half heart.
4. Try to make the heart as large as will fit on the parchment.
5. Lay out the four hearts and open them.
6. Divide the beans and form a small pile next to, but not on top of, the crease of each heart.
7. Place a fish fillet onto each pile of beans.
8. Evenly divide the remaining ingredients between the four fish fillets.
9. Working towards yourself, fold one half of parchment over fish to meet the edge on the other side.
10. Starting at the curve, make small, tight, overlapping folds along outside edge to seal packet together.
11. Make the last fold at the tail (pointed end) and tuck it under.
12. Place packets on a baking sheet lined with parchment.
13. Roast for 15 minutes. Remove from the oven and slit tops with a scissors or a knife.
14. Serve immediately.
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