Fish in Papillote

If you have never cooked a piece of fish in paper, parchment or fata, or a brown bag or even in foil, then you are in for a treat as well as a new taste. This method is easy and its presentation unique.

En papillote is a method of cooking in which the food is put into a folded pouch or parcel and then baked or steamed. A parcel is typically made from folded parchment paper or fata paper, but other material such as a paper bag or aluminum foil can be used. The parcel holds in moisture to steam the food. Fata paper is a clear looking cellophane paper that can hold up to 400 degrees of heat.

The following is an additional delicious recipe for fish en papillote. Both recipes are similar and you can see that whatever combination of seafood you use is acceptable. Be creative and try different combos.

• One 4-ounce fresh red snapper filet, speckled trout, flounder or salmon
• 2 shrimp (21–25 count)(this is a medium size shrimp)
• 2 ounces jumbo lump crab meat
• 1 tomato slice
• large pat of butter
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 2 fresh chives
• 12 leaves of basil

Use a piece of Fata paper 20 X 20 inches, brush with olive oil, and place in a small soup bowl to create a cup. Place a slice of tomato in the bottom of the paper cup. Top it with a small filet of fresh redfish (fold if necessary), the shrimp, and crabmeat. Add the  salt, pepper, and a few fresh chives and chervil leaves. Gather up the edges, twist, and secure them with a twist tie or a piece of string. Bake the paper pouch in a pre-heated 400ºF oven for about 15 minutes or until it’s hot all the way through. Remove the seafood package from the oven and serve it on a very hot plate. This will help the steam stay in the package on the way to the table. Grab a pair of scissors and cut the top off the paper, fold back, and enjoy.
You may also cook this dish in parchment paper  sealing it with  tight folds. If you choose Parchment paper cut the parchment into a large heart.
Fold the parchment in half over the fish. Beginning at the seam, make a small fold and press the crease. Make the next fold by folding the previous fold in half. Continue along the edges creating a continuing seam. When you get to the end, fold the last piece under the fish. Turn the fish over so the presentation side is facing up. Bake in a preheated over at 400 degrees for  fifteen minutes. The parchment  pouch should be puffed up and not leaking and beginning to brown slightly. Serve immediately.
 Start the meal with a cold soup. A cold tomato and avocado, soup which is always easy and quick to make is a great starter.. The fish is the star and  sides are stringbean and artichoke cassarole plus spears of potatoes roasted in the oven with rosemary and olive oil. Your guests go home with smiles on their faces.