Mushroom-Wine Fish Fillet En Papillote

Helga Glaesel de BlandingApril 14, 2011

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I don’t normally eat a lot of fish, but we have been starting to include it in our weekly menu at home, which is a welcome addition for me since I think I’m growing feathers from eating chicken all the time. There are two things that, accoding to my preferences, you will never go wrong with when cooking fish: lemon and/or wine.

I decided to cook these fillets en papillote, which is a method of cooking in which food is put into a folded pouch and then baked. It is usually cooked in parchment paper, but it can be done with aluminum foil instead. You can use aluminum foil if you are not adding lemon juice, otherwise the acidity from the lemon will react with the foil. The pouch has to be well sealed, because the moisture and steam that is built inside will cook your fish. The moisture may be from the food itself or from an added moisture source like water, wine, or stock.

When serving fish en papillote, your guests will get the sealed pouch on their plates which they will open up themselves to reveal the surprise inside.

Helga

Mushroom-Wine Fish Fillet En Papillote

A The Foodies’ Kitchen Original Recipe
Yields: 2 servings

Ingredients:
2 sea bass fillets
4 springs of thyme (fresh)
1 spring onion, sliced
4 whole mushrooms, sliced
2 tablespoons white wine
2 tablespoons cream
salt and pepper to taste

Procedure:

Preheat oven to 400°F.
Prepare your parchment or aluminum paper to fold your pouch.
Season fish fillets with salt and pepper on both sides.
Place each fillet on an individual piece of parchment or aluminum, and top evenly with spring onion, mushrooms, and thyme.
Start to make the folds on your pouch and before closing it up completely, add the cream and wine.
Make sure your pouch is securely sealed, and place them on a cooking sheet.
Bake for 12-15 minutes and serve immediately.

Notes: