Enjoy lightness and freshness with this recipe for fish fillets cooked en papillote, accompanied by seasonal vegetables. This simple, effective cooking method preserves all the flavors and nutrients of the fish and vegetables, making for a delicious, healthy dish.
Ingredients
- 4 white fish fillets (such as cod, sea bass or tilapia)
- 2 zucchini, thinly sliced
- 2 carrots, peeled and julienned
- 1 red bell pepper, thinly sliced
- 1 red onion, thinly sliced
- 4 garlic cloves, minced
- Juice of 2 lemons
- 4 tablespoons olive oil
- Fresh herbs (thyme, rosemary)
- Salt and freshly ground black pepper
Preparation
Prepare the papillotes:
- Preheat your oven to 200°C (400°F).
- Cut out 4 large squares of baking paper or aluminum foil.
Assemble the papillotes:
- On each square of paper, arrange a layer of zucchini, carrots, bell bell pepper and onion.
- Place a fish fillet on top of the vegetables.
- Sprinkle with garlic, lemon juice, olive oil and fresh herbs. Add salt and pepper to taste.
- Close the papillotes, folding the edges of the paper to seal tightly.
Cooking :
- Place the papillotes on a baking sheet and bake for about 20-25 minutes, until the fish is cooked through and the vegetables are tender.
Serving:
- Serve the papillotes directly onto the plates, opening the paper in front of the guests to release the aromas.
This dish of fish fillets en papillote is a wonderful way to enjoy the pure, natural flavors of fish and vegetables. It's not only easy to prepare, but also very impressive to serve, perfect for a healthy and tasty dinner. Cooking fish en papillote preserves all the tenderness of the fish while interweaving the flavors of vegetables and herbs, creating a complete and balanced meal.
