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.
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…