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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 264
  • Calories from fat: 26%
  • Fat: 7.6g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 1.6g
  • Protein: 33.2g
  • Carbohydrate: 15.4g
  • Fiber: 3.8g
  • Cholesterol: 80mg
  • Iron: 1.2mg
  • Sodium: 518mg
  • Calcium: 77mg

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

  1. Preheat oven to 350°.
  2. Combine first 6 ingredients, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl.
  3. 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.
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