Fish en Papillote with Lemon Garlic Tomato and Parsley sauce

Fish en Papillote with Lemon Garlic Tomato and Parsley sauce

In the past when I went out for dinner, I was instantly drawn to the fish option on the menu regardless of what cuisine we were having. I don’t know why I was so scared to cook fish at home, it really is so simple!

This is a most delicious way to enjoy white fleshed fish at home, and quite economical too if you buy the special of the day. I find that this recipe works well and truly with any white fish variety. I am always sure to buy those from Australian or New Zealand waters, preferably wild caught instead of farmed.

 Cooking fish in baking/parchment paper is a low fat way of serving the dish, and easy all round because you don’t have to dirty a baking tray or pan, simply throw out the paper once served and since there is less washing up to do, you can put your feet up and enjoy another glass of wine!

Fish en Papillote with Lemon Garlic Tomato and Parsley sauce

 Fish en Papillote (fancy French term for Fish in parchment paper) in a Lemon, Garlic Tomato and Parsley sauce/salsa

Serves 2

  • 2 pieces of white fleshed fish e.g., Ling Fillet
  • 2 tablespoons Olive Oil
  • Juice of 1 lemon
  • 1 bunch Parsley, chopped
  • 2 large tomatoes, diced.
  • 2 garlic cloves, crushed
  • Sea Salt and cracked pepper
  • Parchment Paper and Foil

 Preheat your oven to 230 degrees Celsius.

 In a bowl combine the fresh tomatoes, crushed garlic, chopped parsley, lemon juice and Olive Oil. Season it well with salt and cracked pepper. Stir to combine and let it marinade for 5 minutes while you prepare the Fish parcels.

Fish en Papillote with Lemon Garlic Tomato and Parsley sauce

Meanwhile prepare your fish by cutting a large square of parchment paper double the size of your fish fillet. Place the fish fillet in the centre of the square, top with 2 generous spoonfuls of the tomato salsa and fold up the paper to make a tight parcel. I cheat here, by grabbing a larger piece of foil and wrapping the paper parcel into a big foil* parcel, so now its air tight and sealed. Repeat with your other fish piece, dividing up the tomato salsa on top evenly.

 Place your tight parcels on a tray and bake for 15-20 minutes depending on the thickness of the fish fillet.

 Serve with a bed of fluffy white rice.

Fish en Papillote with Lemon Garlic Tomato and Parsley sauce

 *NOTE: Don’t cheat by forgoing the parchment paper and placing the fish directly on the foil because tomato and lemon juice can react with the foil and create an unpleasant flavour. Be sure the food touches the paper and that the foil is only being used here to secure it all in place creating an air tight parcel.

Fish en Papillote with Lemon Garlic Tomato and Parsley sauce

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