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Fish Fillets En Papillote Recipe

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This recipe for Fish Fillets En Papillote, by , is from Four Generations of Johnson Women, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mia Knerly-Hess
Added: Thursday, November 29, 2007


Aluminum foil
Frying Pan

2 1/4 Fish Fillets, boned and all that good stuff. This recipes
calls for fish like bass, bluefish, flounder or fluke, but I imagine any nice fish, like talipia, tuna etc. will do!
2 T. olive oil
Pam cooking spray
1 C. finely sliced onions
1 tsp. finely minced garlic
2 green peppers, cored, seeded and cut into thin strips
2 C. thinly sliced mushrooms
1 C. peeled and cubed ripe red tomatoes
1 bay leaf, quartered
1/4 tsp. dried thyme
1/8 tsp. hot pepper flakes (optional)
Salt and pepper

Preheat oven to 500
Cut the fish into 4 pieces of equal size.
Now the artsy part: cut 4 pieces of foil into a figure 8 shape.
It should be 24 inches long and 12 inches at the roundest
part and 7 inches where the round part meet in the middle,
set aside. Not as hard as it sounds. These will be your
"papillotes" Trust me.
You can also use parchment paper for this.

Heat the oil in the pan and add the onions, green peppers,
garlic and mushrooms. Cook until onions and peppers are
wilted (some people say the onions should be golden. I don't
know from golden). Now add all the rest of the stuff and stir it
up. Taste!

Take your figure 8 papillotes and spray with the Pam
cooking spray. Place one fish fillet in one half of the figure 8,
put one-quarter of the veggie mixture on top of each fillet.
Now seal the foil all around, make sure the edges are
secure. Put on one or two baking sheets in the oven and
bake for 10 minutes.

Serve, telling people to open their papillotes carefully as it's
hot and steamy in there!

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
20 minutes all together.
Personal Notes:
Personal Notes:
You could also substitute chicken breast that I would partially cook in the microwave, just a bit, or make sure you've pounded it pretty thin! I've seen folks do "en Papillote" with beef as well. You might have to adjust the cooking time.




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