En Papillote, not only a phrase that makes Becky giggle everytime Gemma says it but a great way of cooking fish. En Papillote translates to in paper and it really is as simple as it sounds.
In this recipe we have used ocean perch (also known as red fish) as it was in season and we got a great deal from the fishmonger but the method pretty much works for any fish – other great ones to try would be coley, pollock and ling. Just note these timings are based on a medium thickness fillet of fish so you will need to adjust your timings by a couple minutes either side if you go thicker or thinner.
This method is a basic recipe, based on what we had in the Gills kitchen that day, but the method gives you a great base for experimenting with your own favourite flavours. Something like lemongrass, ginger and chilli would work wonderfully in this – let us know your favourite combinations. Equally you can mix up the vegetables you include in the parcel, asparagus, kale and courgette all work well.
The method produced perfectly moist seafood everytime, and is a really healthy choice. It’s a great option if you are trying to cut down on calories or just want something lighter as you can still pack it with flavour and it won’t feel like you are cheating yourself of any food joy.
Ingredients (per portion):
- 1 fillet of fish
- One Maris Piper potato
- 2 slices of lemon
- 3 sprigs of thyme
- Salt and pepper to season
- 1/4 teaspoon of oil
- Preheat your oven to 200C whilst you prep your fish.
- Remove the skin if still on and make sure all of the bones are removed.
- Lay out a large sheet of greaseproof paper on a baking tray – you will need enough to wrap over the fish with plenty of paper left to fold up and ensure no moisture gets lost.
- Thinly slice the peeled potato and place on the baking tray, arranging like fish scales so each piece slightly overlaps one another.
- Drizzle over half of the oil and salt and pepper. Add the slices of lemon and then the thyme sprigs.
- Add the piece of fish and then drizzle over the remaining oil and season again.
- Now it’s time to wrap up the fish. Bring one piece over the fish, but not too tight to the fillet itself. When the two edges join fold over several times to form a barrier.
- Repeat on the remaining edges. If you aren’t confident the steam won’t escape feel free to wrap another sheet of paper around it as it’s key that the moisture doesn’t escape.
- Place in the oven for 15 minutes.
- Remove from the oven and leave to rest for five minutes before serving on the plate served in the bag to keep all of the flavour.