Fish en Papillote with Curry Vinaigrette

Name: Fish en Papillote with Curry Vinaigrette
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 fillets white fish (such as cod or tilapia); 1 cup cherry tomatoes (halved); 1 medium zucchini (sliced); 1 small red onion (thinly sliced); 1 tablespoon olive oil; to taste salt and pepper; 3 tablespoons olive oil; 1 tablespoon white wine vinegar; 1 teaspoon curry powder; 1 teaspoon honey; 1 clove garlic (minced); to taste salt

30 min 4 servings Medium

All Recipes

Fish en Papillote with Curry Vinaigrette

Delicate fish baked in parchment with a zesty curry vinaigrette.

Prep

15 min

Cook

15 min

Total

30 min

Servings

Difficulty

Medium

Fish en papillote is a classic French technique where fish is baked in a parchment paper pouch, allowing it to steam in its own juices. This method not only keeps the fish moist but also enhances its natural flavours. The addition of a curry vinaigrette brings a delightful twist, infusing the dish with a burst of aromatic spices. This recipe is perfect for a light and healthy meal that feels both elegant and effortless. The technique of cooking en papillote is not only visually impressive but also locks in nutrients and offers a healthy way to enjoy seafood.

Ingredients

Servings

Fish and Vegetables

Curry Vinaigrette

Instructions

Preheat the oven

Preheat your oven to 400°F (200°C) to ensure it reaches the correct temperature before baking.

Prepare the vinaigrette

In a small bowl, whisk together olive oil, white wine vinegar, curry powder, honey, minced garlic, and a pinch of salt. Set aside.

Pro tip: For a smoother vinaigrette, use a blender.

Prepare parchment packets

Cut four large squares of parchment paper. Place a fish fillet in the centre of each square. Top with cherry tomatoes, zucchini slices, and red onion. Drizzle with olive oil and season with salt and pepper.

Pro tip: Ensure the parchment is large enough to fold over and seal.

Seal the papillotes

Fold the parchment over the fish and vegetables, and crimp the edges tightly to form a sealed packet.

Pro tip: Ensure the packets are well-sealed to trap steam inside.

Bake the fish

Place the papillotes on a baking sheet and bake in the preheated oven for 12-15 minutes. The fish should be opaque and flake easily with a fork.

Pro tip: For best results, use an instant-read thermometer to check if the fish has reached 145°F (63°C).

Serve

Carefully open the papillotes (watch out for steam) and drizzle each with curry vinaigrette before serving.

Pro tip: Serve directly from the parchment for a beautiful presentation.

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Tips & Tricks

<ul><li>Use fresh fish for the best flavour and texture.</li><li>Seal the parchment well to trap steam.</li><li>Preheat oven to ensure even cooking.</li><li>Prepare vinaigrette in advance to enhance flavours.</li></ul>

Serving Suggestions

Serve your fish en papillote straight from the oven for a dramatic presentation. Pair it with steamed rice or a simple salad to complement its flavours. This dish can be prepared ahead by assembling the papillotes and storing them in the fridge for up to a few hours before baking. Leftovers can be refrigerated and gently reheated in the oven, though the texture is best when served fresh. This meal is a delightful way to showcase fresh fish, perfect for both weeknight dinners and special occasions.