Hmm....en papillote? Sounds fancy, you're thinking.
And while this dish certainly delivers impressive sophistication in both presentation and taste, the preparation is super easy-and clean-up zilch! This dish is like a present: the fish and veggies are wrapped up "en papillote" (aka in paper/parchment), then baked in their own juices until succulent and tender. ”Your only job is to place it in the oven. Less than 30 minutes later, voila! Unwrapping the paper reveals dinner steamed to perfection, surrounded by a fragrant, flavorful broth that begs for a crusty baguette or bed of whole grains for sopping up. Oh, and that "clean-up" I was talking about? Since the dish only touched the paper it was encased in, crumple it up and throw it in the garbage-your pan stays spanking clean.
The vegetables and herbs that go en papillote are for you to choose. I threw in grape tomatoes, zucchini, capers, and artichokes; but was also considering asparagus, peas, leeks, and yellow squash. Anything will taste good in the lovely, light broth of chicken stock, white wine, and fresh lemon juice. For herbs I chose cilantro, but parsley, mint, and basil will work well too. Throw in a fresh sprig of thyme or oregano to really hone in that garden-fresh Springtime flavor. The diced jalapeno contributes a spicy kick to contrast nicely against the broth's mellow flavors.
I suggest serving with a light white wine (the rest of that bottle required in the recipe, perhaps?), fresh green salad, and sop-friendly grain of your choice (brown rice, cous-cous, and quinoa are all good options.) And as you throw out that parchment paper, say a final goodbye to the hearty stews and thick leafy greens of winter: Spring is here! —KvellintheKitchen
See what other Food52ers are saying.