STEAMED FISH EN PAPILLOTE

Steamed Fish en Papillote image

Yield Serves 4

Number Of Ingredients 5

4 skinless firm-fleshed fish fillets, such as bass, halibut, or salmon (each about 1 1/2 inches thick)
Coarse salt and freshly ground black pepper
2 cups trimmed spinach leaves (from 1 bunch)
Caper-lemon butter (pages 166-167)
2 lemons, one sliced into 1/8-inch rounds, the other cut into wedges

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.