Fish in papillote
Fish in papillote is a method of cooking fish by wrapping it in parchment paper with vegetables and herbs, then baking it.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Salmon Fillet (skinless and boneless) | 800 | Grams |
| Zucchini (thinly sliced) | 2 | Count |
| Carrot (julienned) | 2 | Count |
| Red Bell Pepper (thinly sliced) | 1 | Count |
| Lemon (sliced into rounds) | 1 | Count |
| Fresh Dill (roughly chopped) | 1 | Bunch |
| Olive Oil (extra virgin) | 3 | Tbsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
| Parchment Paper (large sheets) | 5 | Count |
Instructions
- Preheat the oven to 200 degrees Celsius.
- Cut the parchment paper into large heart-shaped pieces, one for each serving.
- Place a salmon fillet on one half of each parchment paper heart.
- Top each fillet with slices of zucchini, carrot, red bell pepper, and lemon.
- Drizzle olive oil over the top and season with salt, pepper, and fresh dill.
- Fold the other half of the parchment over the fish and vegetables, then crimp the edges tightly to seal the packet.
- Place the packets on a baking sheet and bake in the preheated oven for 15-20 minutes.
- Remove from the oven and let rest for a few minutes before serving.
Kitchen equipment
Parchment PaperBaking Sheet