![\"\"](\"https:\/\/www.azuse.cloud\/wp-content\/uploads\/2020\/09\/papillote.jpg\")
\nFish En Papillote<\/p>\n
\nFish En Papillote<\/p>\n
Thought I forgot, didn’t you. A friend got into a mess of perch, and was kind enough to share. The kitchen had just been cleaned to Parade Rest by Mrs. AW1 and her sis, so frying wasn’t an option. I recalled this very tasty and easy cooking method, and as a bonus it wouldn’t trash the cook top and clean-up is a breeze. <\/p>\n
You’ll Need:<\/strong> You’ll Do:<\/strong> Hat tip to Erin of Well Plated<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"
\n1) Fish. Any firm-bodied, flaky fish works well.
\n2) Softened, unsalted butter with canola (or other neutral) oil.
\n3) Garlic + Shallot + Herbs of choice.
\n4) Lemon. Zest then slice.
\n5) Veg. Choose any quick cooking, tender vegetables. I used thinly sliced zucchini, sliced mushrooms, and halved cherry tomatoes. <\/p>\n
\n1) Add the butter with oil, garlic & herbs to a small bowl.
\n2) Add the lemon zest into the bowl and mix into the compound butter.
\n3) Place parchment or foil in a sheet pan, and add veg in the center. Top the vegs with the fish and spread the butter mixture over the top of the fish. Add lemon slices on top and place tomato halves around it. Fold your parchment\/foil up and around the pieces of fish, roll the ends to seal. I did one large package- individual packets are an option.
\n4) Bake for 25 to 30 minutes at 375 degrees F, until cooked through. Serve warm with fresh crusty bread and a chilled white vino, and dig in.<\/p>\n