Fish en Papillote

Summary

Yield
Servings
Sourcehttp://www.foodnetwork.com/recipes/melissa-darabian/fish-en-papillote-recipe/index.html
Prep time
15 minutes
Cooking time
30 minutes
Total time
45 minutes

Description

Fish en Papillote imported from Recipe Import

Ingredients

1⁄2
red onion
1
zucchini
1
carrot
1 clv
garlic
1 T
olive oil
4
white fish
1
lemon
8
sprigs fresh thyme
 
butter
1⁄4 c
white wine

Instructions

Preheat oven to 375 degrees F.

In a bowl, mix together the onion, zucchini, carrot and garlic.
Add the oil, season with salt and pepper, to taste, and toss to combine.
Put each fish fillet in a large square of parchment paper and season with salt and pepper, to taste.
Arrange the vegetables on top, dividing evenly.
Top the vegetables with 2 lemon slices, 2 sprigs thyme, a pat of butter and 1 tablespoon white wine, layering in order.
Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape.
Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12 minutes, depending on the thickness of the fish.
To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don't leave the juices behind.

Notes

Julienned means to cut the vegetables in long, thin strips, like matchsticks.