I thought I'd share one of the easiest, healthiest, and relatively most dramatic ways to cook fish: steamed in individual paper packages, or as the french like to say en papillote. This is a method as much as a recipe, so although I steamed my fish with grapefruit and tarragon, you might also consider tomato and basil; lemon, thyme and ginger; your favorite veggies and your favorite herbs…The possibilities are endless. Below, I'll give you an easy technique for folding your packages. Once this is mastered, you can have deliciously steamed and flavored fish on the table in less than 30. And it will be gone, I can promise, in less than 5.
Steamed Fish Fillets en Papillote
- 4 fresh fish fillets (for 4 servings), cod and tilapia work well.
- 3 green onions, thinly sliced
- Zest of 1/4 grapefruit
- Segments from that same grapefruit
- 1/4 cup coarsely chopped fresh tarragon
- 4 pats of butter
Oven preheated to 425
To start, cut 4 nice big pieces of parchment paper off your roll, each should be around 24 x 16 inches.
Fold each sheet in half and, in a throwback to your kindergarten days, cut out a half-heart shape as large as your paper, as though you were making a valentine.
Unfold your hearts and lay them out flat.
Put all of the ingredients in the center of one side of the heart and fold the remaining side over.
Starting at the top of your half heart, begin crimping the edges down, making sure they overlap, by folding one piece of the edge over and creasing firmly. Moving along the outside of the heart, continue folding and overlapping, making sure that your folds overlap by about half.
Once you reach the bottom of your heart, twist the point and fold it under so that all of your crimping will stay in place.
Move your packets onto a baking sheet and bake for 10-12 minutes. The paper should puff and brown. Remove the packets from the oven, cut them open and you're all set to enjoy a healthy and flavorful meal!
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