2009 Lent Series: Fish en Papillote

Hey there folks! Sorry for the delay in giving you the second installment in the 2009 lent series. I just want to say that I’ve been to flu-ville this year and lived to see the other side. Wow. What a ride. Now, I know that it’s not fun to hear about how sick someone has been, so I’ll just move right along.

One of the reasons I love this recipe is because it is quite simple to make for just one person. Since I’m not a big fan of fish and Hubby actually really does like fish, this is a great recipe when I want to make him something fast that he loves.

Having said that, if you want to make this for more than one person, just double or triple the ingredients to make however much you need.

Now, most people you cook this for won’t realize that this is a very simple recipe, mainly because it looks so fancy. It can even sound dressed up, if you want it to – calling it Fish en Papillote will make everyone think you’ve really gone gourmet (or you can just call it fish in parchment, or just baked fish, if you want.)

Let me show you how to make this . . .

Fish en Papillote

First, lay out a large piece of parchment paper. Now, if you don’t have parchment paper in your kitchen, you really should. But, never mind that, you can use aluminum foil instead. Use about ½ to 1 tsp. of butter or margarine and butter the paper.

Now, slice a medium peeled potato, half a lemon and an onion into thin slices (that’s right everyone – pull out your mandoline!)
Put the thinly sliced potatoes into a single layer on a dish and microwave for a minute or two to soften them up. While they are cooking make sure you remove the lemon seeds from the lemon wheels.

And I just wanted to throw in here that I really like calling the lemon slices lemon wheels. I just think that’s fun. And, a great name since they really do look like little yellow wheels.

In a small bowl, mix:
1/2 tbsp. Butter or margarine
1 tablespoon of lemon juice (you can use the other half of the lemon)
1 tsp. dried parsley
¼ tsp. dill weed
¼ tsp. salt
Dash of pepper

Microwave this all for 30-45 seconds, or until the butter is melted.

Now, lay the potatoes over the buttered paper (or foil!). You could also add blanched carrots or red peppers here – if you have them. That would be really amazing! Sadly, I didn’t have those things when I made this batch.

Lay a 4oz white fish fillet over the top of the potatoes. Here I’ve used tilapia.

Carefully drizzle the butter mixture over the top of the fish.

Put a layer of onion rings over the butter. Then a layer of lemon wheels (tee hee!!)

Close up the paper by folding the top over, and rolling the edges together to crimp them. They don’t need to be perfect, but you do want them to stay closed.

Now place the fish on a baking sheet.

Bake your fish in the oven at 450F degrees for about 10-15 minutes. If you have a meat thermometer, the internal temperature of the fish should be 140-150 degrees when it is done. If you don’t have a thermometer, you’re looking for firm white fish that easily flakes with a fork.

You know I’m obliged to tell you how much you really need a meat thermometer, right? O.k., enough said. Moving right along. (Gosh, they really aren’t even that expensive! And, they are soooo handy at Thanksgiving and when you want your steak medium, but can’t tell if it’s rare . . . O.k.! O.k.! I’m done here!)

Carefully open the paper and slide a spatula under the fish to move it to a plate. Feel free to drizzle the lemon sauce over the top, if you would like. Alternatively, you can put the paper directly on your plate, cut it open and serve it just like that. Pretty spiffy, eh?

Now, for the purposes of photography I have moved the potatoes out from under the fish here. Remembering that I don’t really eat this, I’ll just tell you what Bob said – it went a little something like “Don’t do that. The potatoes are awesome under the fish, but when the lemon sauce gets drizzled on them they are yuck.” So, there you have it, leave the potatoes under the fish.

*****
Ingredient list, without instructions:

1 tsp. plus 1/2 tbsp. butter or margarine, divided
1 sheet of parchment paper or aluminum foil
1/2 medium potato
1/2 lemon
1/2 small white onion
1 tablespoon of lemon juice
1 tsp. dried parsley
¼ tsp. dill weed
¼ tsp. salt
Dash of pepper
4oz white fish fillet

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