Gulf Fish en Papillote

Photo: Randy Mayor; Styling: Cindy Barr
En papillote is the French term for food baked in a parchment paper packet; it's a favorite way of preparing fish in New Orleans. This recipe easily doubles to serve four.

Yield:

2 servings (serving size: 1 fillet and about 1 1/2 cups vegetable mixture)

Recipe from

Nutritional Information

Calories 264
Caloriesfromfat 26 %
Fat 7.6 g
Satfat 3.3 g
Monofat 1.7 g
Polyfat 1.6 g
Protein 33.2 g
Carbohydrate 15.4 g
Fiber 3.8 g
Cholesterol 80 mg
Iron 1.2 mg
Sodium 518 mg
Calcium 77 mg

Ingredients

1 cup matchstick-cut carrots
1 cup vertically sliced red onion
3/4 cup (2-inch) julienne-cut celery
1/2 cup red bell pepper strips
1 teaspoon chopped fresh chervil
1 teaspoon chopped fresh tarragon
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 (6-ounce) white sea bass fillets
2 teaspoons butter, divided
1/4 cup dry white wine, divided

Preparation

Preheat oven to 350°.

Combine first 6 ingredients, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl.

Sprinkle fish evenly with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Cut 2 (15-inch) squares of parchment paper. Fold each square in half, and open each. Place half of vegetable mixture near each fold. Top each serving with 1 fillet, 1 teaspoon butter, and 2 tablespoons wine. Fold paper; seal the edges with narrow folds. Place packets on a jelly-roll pan. Bake at 350° for 18 minutes or until parchment is puffy. Place on plates, and cut open. Serve immediately.

Note:

Tory McPhail,

Commander's Palace, New Orleans, Louisiana,

March 2007