Chef Katie Nicholas

"En Papillote" By Chef Katie Nicholas

If you haven’t tried Fish en Papillote yet, you should give it a whirl.  A super easy, light on the waistline meal that is ready in no time.  En Papillote is a fancy, French way to say, in a bag  or pouch.  It translates literally to steaming fish in its own juices.  If you’re stuck on what to make for dinner one night I suggest you try this method.  Go to your local market or grocery store and buy whatever fish looks and smells fresh, grab some fresh veggies and a bottle of white wine and your set for a delicious meal.  When I tried this for the first time I used a halibut filet and the veggies I had on hand; zucchini, fennel, carrots, onions, garlic and thyme.
Start out by thoroughly oiling a sheet of parchment paper. Next, julienne your vegetables and toss them with olive oil, salt and pepper. Lay your vegetables on the paper, topped by your filet of fish; seasoned with salt and pepper.  Lastly, place thinly sliced lemons on top of the fish and pour about a ½ cup of white wine in the pouch.  Fold the edges tightly so no air escapes and place your pouches on a baking sheet and bake in a 375 degree oven for 10-15 minutes depending on how thick the fish is.
Think about using ingredients like dill, capers, olives, ginger, red peppers, leeks, etc., the list is endless. Use your pantry, imagination and enjoy!