Yellowtail In A Packet & Homemade Baguettes!

December 23, 2018

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

Kosher salt

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.

 

Need Some Kitchen Stuff? 🙂

Here's a great way to support Fisherman's Belly. Use our amazon links to purchase items you may need. You don't pay extra but, Amazon sends us a small commission on your purchase. Just click on the links below, take a look and shop around. Thanks, Yanni

__________________________________________________________

➤ 30 Day Free Amazon Prime Membership

http://amzn.to/2lIRHcI

 

KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶
➤ 12-inch Chef's Knife

http://amzn.to/2CnQuyw
➤ Wusthof Pro Cook’s Knife 12-inch

http://amzn.to/2CCoOGg
➤ Morton Kosher Salt 3lbs

http://amzn.to/2AiewJN
➤ Adjustable Pepper Grinder, Clear

http://amzn.to/2AsoiZG
➤ Spicy World Black Peppercorn 16-oz bag

http://amzn.to/2CTif3a
➤ Parchment Paper Kirkland Non Stick 205sqft

http://amzn.to/2CkIZYr
➤ Porcelain Ramekin Pinch Bowls 6-ea

https://amzn.to/2IaIE2E
➤ Kirkland Organic Extra Virgin Olive Oil 2L

http://amzn.to/2ClQhvN
➤ Ex-Large Bamboo Cutting Board 18"x14"

http://amzn.to/2EXy1uL

 

 

PHOTOGRAPHY EQUIPMENT 🎥
➤ Canon EOS 70D Food Photography & Video $1049.99 

https://amzn.to/2Ib1yGF
➤ GoPro HERO4 Black $199.00 

http://amzn.to/2md2DzF

 

 

 

 

Tags:xxx

Please reload

Meet The

Fish

Cook...

I'm a fisherman and a cook, and I love to do both. My name is Yanni and welcome to my website, Fisherman's Belly. Here, using your fresh fish and everyday ingredients, you can learn to cook hand-crafted easy fish recipes. 

See you on the water and in the kitchen. Yanni

Stay Updated SUBSCRIBE

Sign up now for the latest updates and yummy recipes sent straight to your inbox.   

Have A Fish Cooking

Question?

Follow Fisherman's Belly on Facebook, Instagram and YouTube.

Shoot me an email at: fishermansbelly@gmail.com

©Fishermansbelly.com 2019 All Rights Reserved

Southern California, USA