today we're making "en papillote,", or in the simplest terms, tin foil fishy:
Ingredients and supplies:
Fish fillets: Choose a firm, flaky fish like cod, salmon, halibut, sea bass, or the fish shown above.
Aluminum foil: Use a heavy-duty foil or double up on regular foil.
Aromatics: Herbs (dill, parsley, thyme, basil), lemon slices, minced garlic, or sliced onions.
Fats: Olive oil or butter.
Seasoning: Salt and pepper.
Optional additions: A splash of white wine or broth for extra moisture and flavor.
STEPS:
1. Prepare the foil packets. Tear off a square of heavy-duty aluminum foil large enough to fully wrap a fish fillet with some room to spare. For a single serving, about 12 to 14 inches is a good size.
2.Add your ingredients. Place a bed of vegetables, such as asparagus, zucchini, or spinach, in the center of the foil. This adds flavor and keeps the fish from sticking. Place the fish fillet on top of the vegetables.
3.Season and flavor. Drizzle the fish and vegetables with olive oil or add a pat of butter. Season generously with salt and pepper. Add your favorite aromatics, such as lemon slices and fresh herbs, on top of and around the fish.
4.Seal the packet. Bring the two longest sides of the foil together and fold them over several times to create a tight seal. Then, roll and crimp the other two ends to seal the package completely. The goal is to create an airtight pocket that traps the steam.
5.Cook the packets. Place the sealed foil packets on a baking sheet to bake, or directly on the grill. Cook at around 400°F (200°C) for 15 to 20 minutes, though the exact time will depend on the thickness of your fish.
6.Serve. Carefully open the packets away from your face to release the hot steam. You can serve the fish directly in the foil packet or transfer it to a plate.
