I love cooking fish en papillote (in parchment) – it’s easy, virtually foolproof and the little parchment envelope seals in all the flavors beautifully.
I used tilapia for this recipe but you can also use bass or halibut.
To know a bit ahead of time: for the biggest flavor kick, marinate the fish overnight or a few hours before cooking. It’s not a big deal if you don’t get a chance to do that but it will taste even better if you do!
For the marinade you will need : juice of half a large lemon, garlic, red chiles, fresh grated ginger.
For the rest:
- 2 fillets (tilapia, bass or halibut)
- 1 small carrot
- 2 garlic cloves, thinly slives
- a bit more fresh, grated ginger
- 1 shallot or if you have them, leeks
- salt & pepper
- fresh cilantro
1. When you are ready to cook the fish, preheat the oven to 200C.
2. While you are waiting for the oven to preheat, saute the leeks/shallots, garlic and carrots lightly in some olive oil.
3. Cut rectangular pieces of parchment, and layer the vegetables, fresh ginger and cilantro on top of the tilapia.
4. Season with salt and pepper.
5.Fold the parchment over fish, making small overlapping folds along the edges. Roast about 10 to 12 minutes. The parchment should puff up from the steam.
And you get something that looks like this.
You can accompany this with a wonderful Green Zebra tomato salad, simply dressed with a little bit of olive oil and balsamic vinegar.
These are dark green with a red-pink stripe.
I love bicolor tomatoes!
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