Holiday Season is here and who doesn´t enjoy all the celebrations and wonderful treats
Everybody seems to make his or her best effort in preparing amazing dishes and desserts.
In our family, as in most others, socializing, eating and drinking go together. Maybe mine is a bit more over-conscious or, as Erma Brombeck says: "I come from a family, where gravy is considered a beverage". So before it all gets somehow out of hands, I try to lighten things up a bit with this recipe so we all can enjoy a delightful dish - sans regrets.
Keeping t lean land healthy doesn´t mean, that you have to sacrifice flavor or your waistline.
This recipe proofs it.
It's delicious, fool proofed and budget friendly.
En Papillote is french and means actually "in Parchement" because the fish is steamed in it's own juices in a Parchment or foil packet, creating this way a delicate and aromatic dish.
These days, most cooks use aluminum foil instead of parchment. The fish cooks faster and, if you open the packet before the food is done, it's easy to reseal and return it to the oven.
As I used lemon and acid ingredients react with the aluminum foil and may cause an unpleasant taste, I lined the foil with Parchment paper first.
The advantage of using foil is that the food cooks faster and it's easier to seal it tightly.
Adjust the cooking time according to the thickness of the fish. .
1 12x20 inch aluminum foil
2 fillets of sole,flounder or sea bass (about 6 ounces)
1/2 organic lemon, quartered
2 sprigs of rosemary
1 medium garlic cloves,unpeeled
Olive oil to brush the parchment paper
Salt,freshly ground pepper and sweet paprika to season
Heat oven to 350 degrees.
For each packet,brush one side of the parchment with olive oil.
Line the foil with Parchment paper.
Fold the foil in half to make a 12x10 inch rectangle.
Sprinkle the fillets with salt,pepper and sweet paprika and put on one side of the foil.
Add 2 sprigs of rosemary, 2 quartered lemons and 1 garlic clove. Fold the other half of the foil over. Tightly crimp the edges to seal.
Place packet on a baking sheet and bake 12 to 15 minutes,depending on the thickness of the fish.
When done, open the packet carefully and serve in foil on a plate or remove the ingredients to a plate, making sure not to leave the precious juices behind.
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