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Pappilote of White Fish Recipe

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This recipe for Pappilote of White Fish is from The Garlinger Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1.5 pounds white fish filet (seabass, halibut, or other)
2 pieces of medium size carrots, julienned
3 green onions, julienned
1/2 cup chicken stock
Lemon juice to taste
3-4 sprigs fresh rosemary and thyme
3 tablespoons butter
Salt and Pepper to taste
Directions:
Directions:
Preheat the oven to 350
Cut all the vegetables into julienne
Saute the vegetables in butter for less for less than a minute, season to taste with salt and pepper, remove from heat and set aside.
Cut the fish into equally sized pieces.
Place on a piece of aluminum foil for each fillet in this order: vegetables, fish, season with salt, pepper, thyme, rosemary and 3 teaspoons of chicken stock, add a dash of lemon juice to each packet.
Close the aluminum foil or parchment paper by folding it into a little bag "papilotte." Place the papilotte in a pre-heated oven for about 10-15 minutes depending on thickness of fish.

Serve with boiled potatoes or steamed rice.

You can prepare this dish ahead of time if you use parchment paper and place in oven when ready to cook.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is Khristina's favorite meal to prepare. Her Grammy (Kathy Paolino) taught her to prepare this recipe.

 

 

 

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