Wednesday, January 9, 2013

Snapper Fish en Papillote

     If you want to conserve all fish vitamins, no cooking method is better than "en papillote". It is healthy, fast, easy, and delicious. A lot of people like to fry fish. Trust me, this method is way better than frying. 

This recipe is based on a moisturizer (oil or butter), additional spices of your choice, and fish, of course. I always like to use virgin olive oil. Its distinguishable flavor is incomparable. I prefer to use herbs too. You may use any of your favorites, or just what you already have. You may also skip this step if you want. Today's papillote is with snapper fish. You may definitely substitute it with any other kind of fish. 

Well, now I will show you my version "of papillote" so you can try it as it is or just create your own! 


-  2 Whole Snappers
-  2 Tbsp Olive Oil
-  1 Tbsp Mustard
-  2 Tbsp Lemon juice
-  1 Tbsp Thyme
-  1 Tbsp Powdered garlic 
- Some parsley 
- Salt and Pepper


1- Preheat your oven to 180°C.
2- Make 3 incisions to the bone of each fish.
3- Mix all the sauce ingredients in a bowl (except parsley) and rub into the fish. 
4- Cover the bowl and let it set for 5 to 10 minutes.
5- Put an aluminum foil sheet over a baking pan and place the parsley then the fish. The aluminum sheet should be long enough to cover it.


6- Fold the foil over and make three folds in each side to create an air-tight pouch and put it in the oven for 10 to 15 minutes.


7- Take the papillote outside the over and let it cool for 1 or 2 minutes so you can handle it. Put it in a serving plate. Then, using scissors, or a sharp knife, cut the foil from three edges and open it up.

Yes, it's done!

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