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.

Tory McPhail
Recipe by Cooking Light

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Randy Mayor; Styling: Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

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  • Preheat oven to 350°.

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  • 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.

Source

Commander's Palace, New Orleans, Louisiana

Nutrition Facts

264 calories; calories from fat 26%; fat 7.6g; saturated fat 3.3g; mono fat 1.7g; poly fat 1.6g; protein 33.2g; carbohydrates 15.4g; fiber 3.8g; cholesterol 80mg; iron 1.2mg; sodium 518mg; calcium 77mg.