Best Curried Fish En Papillote Recipes

FISH EN PAPILLOTE

Steps:

• Preheat oven to 450 degrees. Mix lime zest and juice, garlic, ginger, onion, and chiles in a medium bowl. Fold four 20-inch pieces of parchment in half lengthwise. Unfold, and place 1 fillet and 1 head bok choy along each crease. Rub both with 2 tablespoons oil, and season with salt and pepper. Top each fillet with some onion mixture and 2 sprigs cilantro.
• Fold parchment over fish, making small overlapping folds along edges and sealing with a paper clip. Place on rimmed baking sheets. Roast until parchment puffs, 10 to 12 minutes. Carefully cut packets, avoiding escaping steam, and serve.

STEAMED FISH EN PAPILLOTE

Steps:

• Prepare parchment packets Heat the oven to 400°F. Lightly season fish on both sides with salt and pepper. Cut four pieces of parchment paper (each measuring 12 by 17 inches) and lay them on a clean work surface. Fold each in half crosswise; then open, and lay flat. Divide spinach leaves among parchment, mounding it on one side of the fold. Divide the compound butter in half, then divide one of the halves among the four packets, spooning it on top of the spinach; top each with 2 lemon slices. Lay a fillet on top of the lemons and spoon remaining compound butter on fish. Fold over parchment and then form the half-moon packet: beginning at one of the corners, make small overlapping pleats all the way around to seal the edges completely.
• Steam packets Transfer packets to a rimmed baking sheet, and cook in the oven until parchment puffs up, about 12 minutes (8 minutes per inch of thickness for firm-fleshed fish).
• Serve Immediately place a packet on each of four plates and use kitchen shears to cut open the packets at the table. Serve with lemon wedges.
• Ingredients
• Firm-fleshed fish varieties with plenty of flavor work best with the caper butter in this recipe; try halibut, salmon, or striped bass.
• Since they can be rinsed, salt-packed capers will actually taste less salty than those packed in brine and have a pure caper taste. Use nonpareil capers whenever possible.

CURRIED FISH EN PAPILLOTE

Steps:

• Preheat the oven to 400*F.
• Place a 24" piece of parchment paper on a rimmed baking sheet so that half of it is hanging off the end.
• Place the sliced potatoes on the parchment in a thin layer about the same size as your fish fillet. Season with thyme and 1/2 of the salt & pepper.
• Place the sliced zucchini on top of the potatoes. Season with salt & pepper.
• Place the fish fillet on top of the zucchini.
• In a small bowl, combine the olive oil, sriracha, ginger, lemongrass, garlic, curry powder, and lime juice.
• Sprinkle the basil and the thai chili evenly over the fish. Then pour the sauce evenly over the top.
• Seal the parchment paper by starting at one edge & rolling the paper onto itself until you reach the other end. Fold the end under the packet.
• Bake for 25 minutes (on the rimmed baking sheet) until the fish is flaky and the potatoes are done through.