Fish en papillote is a method of cooking seafood that gives such flavourful results and really couldn’t be easier! By cooking the fish in a little packet, made from baking paper, you allow all the flavours to infuse as the fish cooks. It’s important to make sure your paper is completely sealed so the steam, which is used to cook the fish, doesn’t escape. Fish en papillote is the perfect dish for a simple fish supper or an easy but impressive dinner party main. Our recipe pairs the fish en papilotte with an Asian inspired sauce and pak choi, but you could use the same method to cook an Italian style dish with herbs, cherry tomatoes, olives and capers, or a middle eastern style fish with harissa and couscous. Fish en papillote doesn’t have to be white fish, this simple but effective technique works really well with salmon too! This no fuss recipe hardly takes any time to prepare, and all the mess is contained within the paper, making washing up a walk in the park.
- 1 bok choi, halved
- 2 x 200g fillets of firm, white fish (such as haddock)
- juice of half a lemon
- 1 tbsp sesame oil
- 2 tsp ketjap manis
- 1/2tbsp tamarind paste
- 2 sheets non-stick baking paper
Heat the oven to 200C. Place 1 half bok choi on each piece of baking paper and top with a fish fillet. Mix together the lemon juice, sesame oil, ketjap manis and tamarind paste and top each fillet with the mixture.
Season the fish lightly, then fold, roll and firmly seal the baking paper to enclose the fillings. Place on a baking tray and bake for 12-15 mins, then serve immediately, with sticky rice and a green salad.