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Recipe
En Papillote with Lemon Herb Butter
Delicate Delights: Lemon Herb En Papillote
4.7 out of 5
En Papillote is a classic French cooking technique that involves baking food in parchment paper, resulting in a tender and flavorful dish. This recipe takes it up a notch with a zesty lemon herb butter, infusing the ingredients with a burst of freshness.
Metadata
Preparation time
15 minutes
Cooking time
12-15 minutes
Total time
27-30 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Pescatarian, Gluten-free, Low-carb, Keto-friendly, Dairy-free (if using dairy-free butter substitute)
Allergens
Fish, Dairy (if using butter)
Not suitable for
Vegan, Vegetarian, Paleo, Nut-free, Soy-free
Ingredients
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4 skinless white fish fillets (such as cod or sole), 150g (5.3oz) each 4 skinless white fish fillets (such as cod or sole), 150g (5.3oz) each
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2 tablespoons unsalted butter, softened 2 tablespoons unsalted butter, softened
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2 tablespoons fresh lemon juice 2 tablespoons fresh lemon juice
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1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
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1 tablespoon chopped fresh dill 1 tablespoon chopped fresh dill
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1 garlic clove, minced 1 garlic clove, minced
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Salt and pepper, to taste Salt and pepper, to taste
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4 slices of lemon 4 slices of lemon
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4 sprigs of fresh dill 4 sprigs of fresh dill
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4 sprigs of fresh parsley 4 sprigs of fresh parsley
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Parchment paper Parchment paper
Nutrition
- Calories: 250 kcal / 1046 KJ
- Fat: 12g (Saturated Fat: 6g)
- Carbohydrates: 2g (Sugars: 0g)
- Protein: 32g
- Fiber: 0g
- Salt: 0.5g
Preparation
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1.Preheat the oven to 200°C (400°F).
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2.In a small bowl, combine the softened butter, lemon juice, chopped parsley, chopped dill, minced garlic, salt, and pepper. Mix well until all the ingredients are incorporated.
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3.Cut four large squares of parchment paper, approximately 30cm (12 inches) in length.
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4.Place a fish fillet in the center of each parchment paper square. Season the fish with salt and pepper.
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5.Spread a generous amount of the lemon herb butter over each fish fillet.
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6.Top each fillet with a slice of lemon, a sprig of dill, and a sprig of parsley.
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7.Fold the parchment paper over the fish, creating a half-moon shape. Starting at one end, fold and crimp the edges tightly to seal the packet.
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8.Place the parchment packets on a baking sheet and bake in the preheated oven for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
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9.Carefully open the parchment packets, being cautious of the hot steam. Serve the fish directly in the parchment paper for an elegant presentation.
Treat your ingredients with care...
- Fish — Choose fresh, high-quality fish fillets for the best results. Ensure they are skinless to prevent any unwanted flavors or textures in the dish.
Tips & Tricks
- Experiment with different herbs and citrus flavors to customize the dish to your liking.
- Make sure to tightly seal the parchment packets to trap the steam and flavors inside.
- Serve the en papillote directly in the parchment paper for an impressive presentation.
Serving advice
Serve the en papillote as a complete meal with a side of steamed vegetables or a fresh salad. The parchment packets can be opened at the table for a dramatic reveal.
Presentation advice
For an elegant presentation, place the opened parchment packets on individual plates, allowing the aromatic steam to escape. Garnish with a sprig of fresh herbs and a lemon wedge.
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