French 20 min

Poisson en Papillote

Name: Poisson en Papillote
Total time: 20 min
Yield: 2 servings
Cuisine: French
Ingredients: 4 sea bass or branzino fillets (6 oz each); 2 medium zucchini, cut into julienne strips; 2 carrots, cut into julienne strips; 1 fennel bulb, thinly sliced; 2 lemons, thinly sliced; 4 tablespoons unsalted butter; 4 sprigs fresh thyme; 4 sprigs fresh dill; ½ cup dry white wine; Salt and black pepper to taste

seafoodhealthygluten-freequick

Ingredientsfor 2

310

Cal

38g

Protein

10g

Carbs

14g

Fat

14 sea bass or branzino fillets (6 oz each)
22 medium zucchini, cut into julienne strips
32 carrots, cut into julienne strips
41 fennel bulb, thinly sliced
52 lemons, thinly sliced
64 tablespoons unsalted butter
74 sprigs fresh thyme
84 sprigs fresh dill
9½ cup dry white wine
10Salt and black pepper to taste

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Instructions

1
Preheat oven to 400°F. Cut four large rectangles of parchment paper (about 15×12 inches each). Fold each in half and crease, then open flat.
2
On one half of each parchment, arrange a bed of julienned vegetables. Place a fish fillet on top, season with salt and pepper. Top each with a tablespoon of butter, a sprig of thyme and dill, 2–3 lemon slices, and a splash of white wine.
3
Fold the empty half of parchment over the fish. Starting at one corner, make overlapping folds along the open edges to seal the parcel completely, finishing at the top with a twisted end.
4
Place the papillotes on baking sheets and bake at 400°F for 15–18 minutes. The papillotes will puff dramatically as steam builds inside. Serve each sealed package on a plate and allow diners to cut or tear open at the table — the burst of aromatic steam is part of the experience.