SIMPLE but delicious, that is what describes Fish En Papillote. The language mixture in the name coincides perfectly with the taste of the dish. It will surprise you that paper can be so useful to hold so much flavour.

The lovely aroma greets you the moment you open the paper and you just can’t help but dig in. The vegetables are not excessively cooked so they still crunch everytime you take a bite and the major thing that will stay with you is the various flavours that will be mixing into your mouth. You can taste the seasonings different from the vegetables different from the fish itself. Watch yourself or you might just end up eating even the paper it’s in.

INGREDIENTS

1 sheet grease paper

1/2 oz butter

1 medium irish potato (sliced)

1 oz carrot julienne

1 oz cho-cho, julienne

1 oz onion, julienne

8 oz fish fillet

1 tsp vegetable oil

Salt to taste

Pepper to taste

1 tbsp thyme, chopped

1 tbsp parsley, chopped

METHOD

1 Preheat oven to 350º Fahrenheit (180º Celsius)

2 Season fish fillet in a bowl with salt, pepper, thyme, parsley and 1 tsp oil then set aside.

3 Fold grease paper in half and cut into a heart shape.

4 Open the paper to the shape of a heart. Smear (rub) butter on one side of the heart. Evenly arrange potato slices then cho-cho, carrot and onion. Add salt and pepper to desired taste.

5 Place seasoned fish fillet on top, cover with the other half of the heart and fold edges to secure contents.

6 Arrange on a baking tray and bake for approximately 25-30 minutes.

NB: Do not attempt without parental supervision.

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