I'm so fond of eating that while eating my Banana Cue and Coke combo for snack, I was already thinking of what's for dinner. There were still tilapia left in the freezer. I thought of having grilled fish for dinner but then, my tastebuds are looking for something new. Something with a distinct taste. Then, I remembered the dish made by Chef Rosebud Benitez in an episode of Quickfire . It was Fish en Papillote! Perfect! Just what I was looking for. But too bad, all I remember from the ingredients used were lemon and parsley. And of course, who could ever forget the unbeatable tandem of salt and pepper?
Fish en Papillote is a dish wherein the fish is cooked by wrapping it in a baking or parchment paper together with the other ingredients. Papillote is French for paper hence, the name.
Yummy and still smoking hot
My Fish en Papillote
Fish en Papillote is a dish wherein the fish is cooked by wrapping it in a baking or parchment paper together with the other ingredients. Papillote is French for paper hence, the name.
Yummy and still smoking hot
My Fish en PapilloteFish en Papillote
Ingredients:
Place one fillet (In my case, I placed two fillets in one parchment paper) on the center of the bottom half of the circle.
Rub some salt and pepper on both sides of the fillets. Then sprinkle some dried thyme over the fish.
Ingredients:
- 6 tilapia fillets (You can also use cream dory, lapu lapu or any fish with white meat.)
- 1 lemon, cut into 6 rings
- salt
- pepper
- 1 1/2 tbsp olive oil
- dried thyme
- sprigs of parsley
- red bell pepper, julienned
- parchment or baking paper
Place one fillet (In my case, I placed two fillets in one parchment paper) on the center of the bottom half of the circle.
Rub some salt and pepper on both sides of the fillets. Then sprinkle some dried thyme over the fish.
Drizzle 1/2 tbsp. of olive oil over the fish.
Top with some julienned paper and at least 3 or 4 sprigs of parsley. Place 1 lemon ring on each fillet.
Fold the top part of the parchment paper over the fish. Roll the edges to close the packet.
When using turbo broiler, bake at 150 degrees Celsius for 15-20 minutes. When using oven, bake at 175 degrees Celsius for 15 minutes.
The dish was soooooo good! It did not fail me. It had that sour-salty-lemony taste. The lemon gave it the sour taste while there's a bit of an aftertaste from the thyme and the julienned peppers. When I first opened the paper, the aroma was so good that I wanted to dig in right away. The smell of baked lemon and thyme was dominant. I loved how the fish was cooked. It was neither raw nor overdone.
I asked Mama to rate it from 1-5, 5 being the highest, she gave it a 4! Woohoo! Not bad for someone who made Fish en Papillote for the first time. I really recommend this dish especially to those who are watching their weight. Just a piece of advice, once the fish is done, wait for at least 10-15 minutes before you open it to preserve the aroma and to somehow, keep it hot. Also, don't use wax paper in place of parchment paper. The heat of the oven or the turbo broiler will make the wax covering of the paper melt therefore, making the fish taste a little waxy. You don't want a Waxed Fish en Papillote for meal right?
The dish is absolutely good. No regrets at all especially for those on a diet.
Top with some julienned paper and at least 3 or 4 sprigs of parsley. Place 1 lemon ring on each fillet.
Fold the top part of the parchment paper over the fish. Roll the edges to close the packet.
When using turbo broiler, bake at 150 degrees Celsius for 15-20 minutes. When using oven, bake at 175 degrees Celsius for 15 minutes.
The dish was soooooo good! It did not fail me. It had that sour-salty-lemony taste. The lemon gave it the sour taste while there's a bit of an aftertaste from the thyme and the julienned peppers. When I first opened the paper, the aroma was so good that I wanted to dig in right away. The smell of baked lemon and thyme was dominant. I loved how the fish was cooked. It was neither raw nor overdone.
I asked Mama to rate it from 1-5, 5 being the highest, she gave it a 4! Woohoo! Not bad for someone who made Fish en Papillote for the first time. I really recommend this dish especially to those who are watching their weight. Just a piece of advice, once the fish is done, wait for at least 10-15 minutes before you open it to preserve the aroma and to somehow, keep it hot. Also, don't use wax paper in place of parchment paper. The heat of the oven or the turbo broiler will make the wax covering of the paper melt therefore, making the fish taste a little waxy. You don't want a Waxed Fish en Papillote for meal right?
The dish is absolutely good. No regrets at all especially for those on a diet.
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