En papillote is a cooking method whereby the food is inserted into a folded parcel. Usually made from foil or folded parchment paper. I prefer paper as the fish steams and poaches in its own juices rendering a concentrate of flavours. The parcel is made by folding and overlapping folds of paper sealing the goodness. This recipe has an Asian influence, it’s simple to make and quick to cook.
Half a filleted snapper
3 or 4 washed spring onions (scallions)
8 sprigs of coriander (cilantro)
2 tbsp of soy sauce
2 tbsp olive oil
4 tbsp dry white wine (or use 2 tbsp lime juice) See wine alternatives here
1 garlic clove
Preheat your oven to 400°F – 200°C
Remove the skin and slice in half lengthwise and widthwise. Check and remove any pinbones. You should have four pieces of fish.
Chop up the spring onions (scallions) finely.
Peel the garlic clove and slice razor thin.
Roll out a piece of parchment paper, enough to fold back over the fish.
Place half the chopped spring onion (scallion) just off centre on the paper.
Place the fish over the spring onion (scallion).
Drizzle 1 tbsp of soy sauce over fish (or just enough to coat)
Place 3 or 4 slices of garlic on each piece of fish.
Drizzle a little olive oil over each piece of fish.
Place 4 sprigs of coriander (cilantro) over both pieces of fish.
Fold parchment paper back over fish to encase it.
Working from one end, begin tightly folding the open edge of the paper sealing the content. Press hard over each fold. Continue this process until almost the end.
In the remaining gap, pour in the white wine and seal by folding tightly. You should have a paper point at the end, simply fold and tuck under. (watch video if unsure)
Place papillote (bag) onto a baking sheet pan (tray) and bake for approx 8 minutes in hot oven.
Different thicknesses of fish will require different cooking times. If unsure, check bag that you can see the liquid simmering around the edges. If the bag is puffed up, it's usually an indication that fish is cooked.
Serve in the bag as it's part of the food theatre, watch the steam escape as you pierce the bag.
Do not eat the garlic, it will overpower the delicate flavour of the fish, leave it aside.