Fish Fillet In A Packet
Need a special fish fillet recipe for the holidays? How
about grabbing some fish fillets from your refrigerator
or freezer and then making the world's sexiest fish dish,
fish in a packet. The French call it papillote.
The idea is simple, just create a packet from parchment
paper and then encase your fish fillet with veggies and
a little white wine. And then, cook the fish filled packet
in the oven. The packet creates a steam filled room
where everything cooks to perfection. It's simple, easy
and beautiful to look at when completed.
If you need help filleting yellowtail, check out this video from our how-to section, HOW TO FILLET A YELLOWTAIL.
This is a great way to use thinner fillets especially since it's so easy to over cook thin fillets. Cooked in a packet, thin fillets always turn out succulent, juicy and even if you leave
them in the oven just a little too long. So, get ready to become a bonafide gourmet fish cooker with this recipe!
Yellowtail In A Packet (serves 2)
2-ea ½ pound yellowtail fillets
1 green bell pepper julienned
1 orange bell pepper julienned
½ small red onion julienned
1 sprig rosemary cut into 3 inch lengths
1 lemon sliced into rounds (1/8-1/4 thick)
1 orange sliced into rounds (1/8-1/4 thick)
1 bottle favorite dry white wine
2-4 tablespoons extra virgin olive oil
1 tablespoon of butter
Cracked black pepper
1 package parchment paper 15-in wide
Assembling Fish Fillet In A Packet
1. First start by preheating the oven at 400F degrees.
2. Place 2 square sheets of parchment paper one on
top of the other. Cut a round radius at three corners
while leaving the fourth corner with a 90 degree angle.
3. Place one sheet on the your workspace. Now place
two lemon rounds and an orange slice in the center
of the sheet. Next lay a fish fillet on top of the lemon-
orange rounds and salt both sides. Lather one side of
the fish fillet with ½ tablespoon of butter and then
sprinkle with black pepper. Add the 3 inch rosemary
sprig (90 degrees to the fillet) and begin to roll the fish
fillet into a log, and then center.
4. Now add the green and orange bell peppers on each
side of the fillet, and finally add half of the sliced red onions
on top. Finally add about 3-4 tablespoons of wine and
1-2 tablespoons of olive oil on top of the fillet.
5. Place the second parchment paper on top and begin to
fold and pleat starting 8 inches from the 90 degree cornered
end. Keep the folds and pleats tight all the way around until
you create a tight seal resulting in a tear drop shape. Finally,
twist the pointed end of the tear drop to complete the
encasement. Repeat the process for the second pouch.
Remember to brush the top of each parchment bag with a
little olive oil.
Baking The Fish Fillet In A Packet
6. Begin baking on a sheet pan at 400F degrees until you
reach the 15 minute mark. If your fillets are on the thicker side, you can bake until you reach the 20 minutes. You shouldn't have to worry about overcooking the fish since the fish will be steaming within the packet. After baking, remove the parchment bag from the oven.
7. Place the parchment pouch on a serving plate and then use a pair of scissors to make a small cut at the very top and center of the parchment bag. Through the small hole make four long cuts to open up the parchment pouch. Garnish with chopped dill.
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KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶
➤ 12-inch Chef's Knife
➤ Wusthof Pro Cook’s Knife 12-inch
➤ Morton Kosher Salt 3lbs
➤ Adjustable Pepper Grinder, Clear
➤ Spicy World Black Peppercorn 16-oz bag
➤ Parchment Paper Kirkland Non Stick 205sqft
➤ Porcelain Ramekin Pinch Bowls 6-ea
➤ Kirkland Organic Extra Virgin Olive Oil 2L
➤ Ex-Large Bamboo Cutting Board 18"x14"
PHOTOGRAPHY EQUIPMENT 🎥
➤ Canon EOS 70D Food Photography & Video $1049.99
➤ GoPro HERO4 Black $199.00