Best Grouper En Papillote With Basil Butter Recipes

FISH EN PAPILLOTE

Fish En Papillote image

A recipe for simple, perfect fish en papillote with vegetables. This healthy method for baking fish in parchment results in tender, flaky fish every time!

Provided by Erin Clarke / Well Plated

Time 35m

Number Of Ingredients 10

Ingredients

4 6-ounce cod fillets (or another firm-bodied fish, such as salmon,flounder, trout, or halibut)
1/4 cup Land O Lakes® Butter with Canola Oil
2 garlic cloves (minced)
2 tablespoons chopped fresh parsley (plus additional for serving)
1 small or 1/2 large shallot
½ teaspoon kosher salt (plus additional for seasoning)
¼ teaspoon ground black pepper
1 small lemon
4 cups lightly packed tender salad greens (like spinach, arugula, radicchio, or even mixed greens)
12 cherry tomatoes (halved)

Steps:

Place a rack in the center of your oven and preheat the oven to 425 degrees F.
In a small bowl, add the Land O Lakes® Butter with Canola Oil, garlic, parsley, shallot, 1/2 teaspoon salt, and pepper. Zest the lemon right into the bowl (reserve the whole lemon). With a fork, mash the butter with canola oil to smoothly combine all of the ingredients. Cut the whole lemon into thin slices (you will need 8 slices total for the recipe).
Assemble the Packets: Tear off 4 squares of parchment that are at least 12 inches on each side. Lay the sheet flat on a work surface. Place 1 cup of salad greens in the center of a sheet, leaving space at the top and bottom. On top of the greens, place 1 fish fillet so that it runs vertically top to bottom. Lightly sprinkle the fish with salt. With the back of a small spoon, spread one-quarter of the butter mixture on top of the fish. Lay 2 slices of lemon on top of the butter mixture and scatter 6 tomato halves around the fish.
Fold the Parchment Packets: Lift the right and left sides of the paper up and towards the center, directly above the fish. Touch the two sides together and tightly roll them, folding as you go, until you reach the fish. Now, roll and crimp the top and bottom ends, rolling them towards the counter, away from the center of the fish. When you reach the end, tuck the end underneath the fish. Place the packet on a rimmed baking sheet, using the weight of the fish to hold the ends in place (you don't want the packet to come unsealed as it bakes). Repeat with remaining three packets. Reserve any remaining lemon slices for serving.
Place in the oven and bake for 12 to 15 minutes, until the fish is fully cooked through and flakes easily with a fork. Serve warm with reserved lemon slices and additional fresh parsley as desired.

Nutrition Facts : ServingSize 1 (of 4), Calories 273 kcal, Carbohydrate 7 g, Protein 32 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 104 mg, Sodium 516 mg, Fiber 2 g, Sugar 3 g

GROUPER EN PAPILLOTE WITH BASIL BUTTER RECIPE

GROUPER EN PAPILLOTE WITH BASIL BUTTER Recipe image

Provided by cweeks

Number Of Ingredients 11

Ingredients

• BASIL BUTTER:
4 • 4 grouper fillets, about 6 ounces each
One • One-half cup Basil Butter (recipe follows)
8 • 8 tomato slices
4 • 4 lemon slices
4 • 4 bay leaves
• Salt and pepper
One-four • One-fourth cup fresh basil leaves, finely chopped
1/2 • 1/2 cup butter, softened
2 • 2 garlic cloves, peeled and minced
3 to 4 • 3 to 4 drops hot sauce

Steps:

Combine all of the butter ingredients together and stir until well blended. Take four is-inch squares of parchment paper and fold each one in half. Place a grouper fillet on the left side of each piece of paper (right side if you're left-handed). Place a spoon of basil butter on each fillet and top with 2 slices of tomato. Add lemon slice bay leaf, salt and pepper. Fold right side of parchment paper over the grouper and starting at the top, make one-inch folds all along the edge of the packet until it's completely sealed. Preheat the oven to 325 degrees. Put the four packets on a baking sheet. Bake for 25 to 30 minutes. Remove from oven. Place each packet on a dinner plate and slice open the top with knife or scissors.