Orange Roughy and Vegetables en Papillote

A rustic, elegant, and beautiful presentation that can easily take the stress out of preparing a special dinner. The fish and vegetables steam together creating their own sauce combined with the wine and balsamic vinegar. Serving this with spaghetti, rice, or polenta completes the presentation.

I’ve written a number “en papillote” (in parchment) recipes. My favorite thing about the cooking method is that you really don’t smell the fish while it’s cooking because the parchment seals in the aromas with the steam that is created. Then, when you take the dish out of the oven and open the package, the aromas escape with the steam. It is really beautiful! I often serve the dish right in the package.

en papillote.JPG

I do view this recipe as a template of sorts. Feel free to switch out the herbs and vegetables and even the fish. The 2 main things are that you need to remember is always slice the vegetables thinly and include some sort of acid (wine, vinegar, lemon juice, etc.) in the mix. Have fun playing around with this and…

Buon Appetito!

Yield: 2

Orange Roughy and Vegetables en Papillote

prep time: 15 minscook time: 20 minstotal time: 35 mins

A rustic, elegant, and beautiful presentation that can easily take the stress out of preparing a special dinner. The fish and vegetables steam together creating their own sauce combined with the wine and balsamic vinegar. Serving this with spaghetti, rice, or polenta completes the presentation.

ingredients:

  • 2 orange roughy filets, or other white fish
  • 4  - 6 Roma tomatoes, sliced thinly
  • 1 clove garlic, peeled and sliced
  • 1 small red onion, thinly sliced
  • 1/3 cup basil, torn
  • 1 generous pinch red pepper flakes
  • 4 tablespoons balsamic vinegar
  • extra-virgin olive oil
  • kosher salt and freshly ground black pepper
  • 2 tablespoons white wine

instructions:

  1. Preheat oven to 425 º
  2. Combine tomatoes, garlic, onion, basil, and red pepper flakes in a medium-sized bowl.  Toss with balsamic vinegar and enough olive oil to coat.  Season with kosher salt and pepper.
  3. Working on a 12" x 14" piece of parchment paper, place half of the tomato mixture in the center.   Top with one of the fish filets.  Season the fish lightly with salt and pepper and pour a tablespoon of wine over the top.
  4. Bring the shorts sides of the parchment paper together and fold several times to seal the top.  Then fold each side several times and tuck under to make a a package.  Put package on a baking sheet and repeat procedure to make a second package.  
  5. Bake for 20 minutes and allow to sit for 5 to 10 minutes to allow the fish to finish cooking and flavors to blend.  Open the package carefully as the steam will be hot.
  6. Serve with spaghetti that is tossed with olive oil, chopped parsley, lemon zest and salt.  
Created using The Recipes Generator