Provencal Fish en Papillote

Provencal Fish en PapilloteProvençal style food, centered in the South of France, includes a love for fresh fish, extra virgin olive oil, and pungent garlic. Lucky for us, these delicious ingredients are also extraordinarily healthy. Fish provides lean protein, olive oil healthy unsaturated fat, and garlic both boosts the immune system and quells inflammation. Cooking food “en papillote,” a classic French cooking technique, allows all the flavors to steam together deliciously, and also keeps the fat content low. Feel free to swap out your protein and vegetables to customize this recipe. See the additional suggestions below.

Serves: 2 (easily doubled)

Total Time: 20 minutes

Ingredients:

  • 2 firm white fish fillets, about 6 ounces each (try halibut or cod)
  • 10-12 asparagus spears
  • 10-12 cherry or grape tomatoes
  • 2 garlic cloves, minced
  • 2 slices lemon, plus ½ a lemon to juice
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper, to taste
  • 2 basil leaves
  • Tin foil or parchment paper, to bake

Directions:

  1. Preheat your oven to 400 degrees.
  2. On cut two pieces of tin foil or parchment paper roughly 12×12 inches.
  3. Divide the fish, asparagus, tomatoes, garlic, lemon slices, olive oil, and a pinch of salt and pepper between the two sheets of foil.
  4. Squeeze the ½ lemon evenly between the two foil sheets, making sure to keep any lemon seeds out.
  5. Using your hands, toss the contents of each foil pack together to coat everything evenly with the lemon, oil, and seasonings.
  6. Arrange the fish over the asparagus, and the tomatoes on the side. Place the lemon slice on top of the fish, and the basil leaf on top of that.
  7. Using your hands, crimp the foil up around the fish, making sure to keep some air space above the fish to allow the steam to circulate. Seal all the edges to keep the steam inside. (If using parchment, make a series of tight folds all around the fish to seal the packet).
  8. Transfer the packets to a baking sheet, and bake for 10-12 minutes. Remove from the oven, and let stand for 5 minutes.
  9. Carefully open each packet, and enjoy!
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About The Author

Elizabeth is a graduate of Hamilton College and The French Culinary Institute, as well as an avid world traveler and dinner party hostess. For more information, visit her website: www.elizabethpalmerkitchen.com

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