Baked Fish en Papillotte
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon extra-virgin olive oil
- 1square of kitchen parchment or aluminum foil, large enough to make a loose packet around the fish fillet
- 1bluefish fillet
- 1teaspoon grated lemon rind
- 1teaspoon roughly chopped capers
- Freshly ground black pepper
- Watercress for garnish
For Each Serving
Nutritional analysis per serving (1 servings)
463 calories; 23 grams fat; 4 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 1 gram carbohydrates; 1 gram dietary fiber; 0 grams sugars; 62 grams protein; 241 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 450 degrees.
- Step 2
Use about a third of the olive oil to smear on the parchment or foil. Place the fillet on the oiled surface, and sprinkle the rest of the oil on top. Strew the lemon rind and capers over the top, and sprinkle with freshly ground pepper to taste.
- Step 3
Draw the sides and ends of the paper or foil up over the fish to form a loose packet. Crimp the edges together to make a tight seal.
- Step 4
Place the fish on a tray or cookie sheet. Place in the oven, and bake for 10 minutes. Serve the whole packet on a dinner plate; diners open their packets at table. Garnish with watercress.
- This is an all-purpose recipe that can be adapted to almost any kind of fish, steaks, fillets or small whole fish. Cooking times should be adapted accordingly, and flavorings can be varied to taste.
Private Notes
Comments
Fast and good! I made it as written, minus the watercress. Watercress was the only ingredient I didn't have on hand.
453 for 13 min
I did 435 for 13 min.