Pompano en Papillote with Creole Flavors

Ingredients

• 2 pompano fillets (about 6 ounces/170g each) 2 pompano fillets (about 6 ounces/170g each)
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 1 small onion, thinly sliced 1 small onion, thinly sliced
• 2 garlic cloves, minced 2 garlic cloves, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice 2 tablespoons fresh lemon juice
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 9g, 4g
• Protein: 32g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   Preheat the oven to 375°F (190°C).
2. 2.
   In a small bowl, combine the paprika, cayenne pepper, dried thyme, salt, and black pepper.
3. 3.
   Place each pompano fillet on a separate sheet of parchment paper.
4. 4.
   Rub the fillets with the spice mixture, ensuring they are evenly coated.
5. 5.
   Top each fillet with bell pepper slices, onion slices, and minced garlic.
6. 6.
   Drizzle olive oil and lemon juice over the fillets.
7. 7.
   Fold the parchment paper over the fish and vegetables, sealing the edges tightly to create a packet.
8. 8.
   Place the packets on a baking sheet and bake for 15-18 minutes, or until the fish is cooked through and flakes easily.
9. 9.
   Carefully open the packets, garnish with fresh parsley, and serve hot.

Treat your ingredients with care...

• Pompano fillets — Ensure the fillets are fresh and have been properly cleaned. If pompano is not available, you can substitute it with other white fish such as red snapper or grouper.
• Bell peppers — Choose bell peppers that are firm and vibrant in color. Feel free to use a mix of different colored bell peppers for added visual appeal.
• Garlic — Mince the garlic finely to evenly distribute its flavor throughout the dish.

Tips & Tricks

• To enhance the flavors, marinate the pompano fillets with the spice mixture for 30 minutes before cooking.
• Experiment with different spice combinations to suit your taste preferences. Cajun seasoning or Creole seasoning can be used as alternatives.
• For a touch of freshness, squeeze some additional lemon juice over the fish before serving.
• Serve the Pompano en Papillote with a side of steamed rice or crusty French bread to soak up the delicious juices.
• If parchment paper is not available, you can use aluminum foil as a substitute.

Serving advice

Carefully transfer the opened parchment paper packets to individual plates, allowing your guests to enjoy the aromatic steam that escapes. Serve the Pompano en Papillote alongside a vibrant green salad for a complete and satisfying meal.

Presentation advice

When presenting the Pompano en Papillote, allow each guest to unwrap their own packet at the table, revealing the succulent fish and aromatic vegetables. The vibrant colors of the bell peppers and onions against the white fish create an enticing visual display.