Poisson En Papillote

I’m pulling out all the fancy French words! Poisson en Papillote simply means fish cooked in foil! A French-chef secret! It is so easy and flavorful and did I say…easy! It is also a healthy, quick way to steam your fish and vegetables. I found this recipe 15 years ago in a French cookbook but feel free to be creative and spontaneous with what you include in the foil. The beauty of this recipe is you can prepare a foil packet for each person joining your table for dinner. It makes for a fun dinner and easy clean-up!

Preheat your oven to 350 degrees. Cut up and seed 2-3 tomatoes. Purchase in advance a Mediterranean mix of fresh olives and fresh sprigs of Thyme. Cut 12 inch squares of aluminum, one for each person. I have prepared this recipe using sea bass but I am sure it would be just as delicious with other mild, white poissons! Place a filet of sea bass in the center of the foil, drizzle olive oil all over it, sprinkle Herbes de Provence evenly over the fish (don’t go overboard with dried herbs because fish is more delicate than chicken). Each foil packet is gifted with a handful of diced tomatoes, olives, and one sprig of Thyme. Bring up the edges of the foil, crease sides together, fold and seal tightly. Place all the foil packets together on a baking sheet. Bake until the fish is opaque. I would check the fish after 15 minutes.

In another foil packet you could chop up zucchini, tomatoes, eggplant, and remaining olives. Prepare the vegetables the same way you did the fish…a generous coating of olive oil, Herbes de Provence, salt, pepper, and a sprig or two of fresh thyme. The vegetables might need 15-20 minutes. They are better al dente. Slice up a French baguette for the table and Bon Appetit!

Live in Hope,

Farrell