Herb-Infused Fish en Papillote: A Light and Elegant Dinner

Preparing a healthy and flavorful meal can often seem daunting, but this recipe for Herb-Infused Fish en Papillote makes it effortlessly elegant. This dish involves baking fish in parchment paper, which steams the fish with its own moisture and the added flavors of herbs and citrus. It’s a foolproof method that yields a tender and fragrant main course. Here’s how you can create this delightful dish:

Ingredients

For Shallot Butter:

• 2 tablespoons butter, softened
• 1 shallot, finely chopped (about 1 tablespoon)
• 1/2 teaspoon finely ground lemon zest
• 1 teaspoon finely chopped fresh dill
• Pinch of salt
• Pinch of black pepper

For Assembly:

• 1 filet of firm white fish (approx 3/4 lb), such as cod or snapper
• 1/2 fennel bulb, cored and thinly sliced
• 1 shallot, thinly sliced
• 1 lemon, sliced
• Handful of mixed fresh herbs, such as tarragon, dill, and parsley
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste

Directions

Prepare Shallot Butter:

1. Combine Ingredients: In a small bowl, mash together the butter, chopped shallot, lemon zest, dill, salt, and pepper until evenly incorporated. This shallot butter can be prepared ahead of time and stored in an airtight container or rolled up in plastic wrap for a few days.

Cooking Process:

1. Preheat the Oven: Set your oven to 400 degrees F.
2. Prepare Parchment Paper: Cut a large piece of parchment paper, big enough to envelop the fish with an extra 3-4 inches around the edges. Fold the paper in half, then open up with one side flat on the pan.
3. Layer Ingredients: On one side of the parchment, arrange a layer of sliced fennel and shallot. Place the fish on top of the vegetables, then season with salt and pepper. Add a few pats of shallot butter on top of the fish, along with slices of lemon and sprigs of fresh herbs. If using butterflied fish, place herbs inside the cavity.
4. Seal the Packet: Drizzle olive oil over the fish. Fold over the other half of the parchment and seal the edges by folding and pinching, forming a semi-circle.
5. Bake: Place the packet on a baking sheet and bake in the preheated oven for 15 to 20 minutes, or until the fish is thoroughly cooked. Check for doneness by inserting an instant-read thermometer into the thickest part of the fish; it should read 145 degrees F.
6. Serve: Carefully open the packet to avoid the hot steam, and serve the beautifully steamed fish directly from the parchment for a wonderful presentation.

Nutritional Information

• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Calories: 300 kcal per serving
• Servings: 2

This method of cooking not only preserves the delicate flavors of the fish but also makes clean-up a breeze. The herb-infused fish en papillote is perfect for a light dinner and pairs wonderfully with a crisp white wine and a simple side of steamed vegetables or a fresh salad. Enjoy this taste of elegance right at your dinner table!

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