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Fish "en papillotte" Recipe

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This recipe for Fish "en papillotte", by , is from Our Family! An Expanded Multi Cultural Cooking Experience, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ralph & Pip Carnesecchi
Added: Sunday, August 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Two pieces of Parchment paper or even a brown paper bag will do...18 x 12 inches each.
4 Pieces of fish, 3-4 ounce each. Preferably, Salmon, Cod, Flounder, Cat Fish, Talapia, etc
1 oz. White wine for each piece of fish.
Partially cooked melody of julienned vegetables. Select a colorful variety.
Fresh herbs and seasoning to tast.e.g. dill, tarragon, parsley, oregano.
1 T. Bread crumbs for each piece of fish.
1 T. Parm. grated cheese for each piece of fish.
1 oz. Fresh squeezes lemon for each piece of fish.

Directions:
Directions:
Preheat oven to 375 degrees

Take a piece of paper and fold it so that you have two halves, about 9 x 12.

Place the fish, herbs, wine and vegetables on the center fold line, leaving a large 3-4 inch margin around all sides...try to shape paper so that it retains all liquids like a cup.

Sprinkle cheese, bread crumbs and lemon on top of fish/vegetables.
Fold top of paper like a tent over the fish and twist ends so as to keep steam and contents in bag while cooking.
Bake for 12-15 minutes until paper is puffed and browned.

Transfer to plates allowing each guest to open their own bag.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Cooking "en papillote" is to cook in a paper bag (parchment) retaining all the moisture resulting in a gentle steaming of the foods being cooked....must be fully cooked in 20 minutes...the time it takes for the bag to puff and brown. If you are adding things to the fish, then they should be partially cooked before combining them with fish..e.g. peppers, carrots, etc.

 

 

 

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