Fish en Papillote

Fish en Papillote is the French name for Fish in Parchment Paper.

Fish en Papillote (Fish in Parchment Paper)

Basically, it is a fancy sounding and looking meal that is ridiculously easy to cook, a cinch to clean up, and there aren’t any rules.

You can use almost any vegetable and fish combination.

I received baby bok choy and grape tomatoes in one of my Space Girl Organics deliveries, so I used those as my inspiration.

Fish en Papillote (Fish in Parchment Paper)

After digging around in my refrigerator and pantry I decided to add lemongrass, garlic, Thai broth, and red pepper flakes to the mix.

Thinly slice the bok choy:

Fish en Papillote (Fish in Parchment Paper)

And lay it on the parchment paper as your base.

Fish en Papillote (Fish in Parchment Paper)

I added minced garlic, lemongrass, and salt and pepper to the bok choy before laying the snapper on top.

Fish en Papillote (Fish in Parchment Paper)

Plan on 1/2 a pound of fish per person.

Season the snapper (or your fish of choice) with red pepper flakes and a little more salt and pepper.

Fish en Papillote (Fish in Parchment Paper)

Chop the grape tomatoes in half and add them for fun.

Fish en Papillote (Fish in Parchment Paper)

Add about 1-2 tablespoons of broth to each packet. You don’t need much since the bok choy will release liquid.

You can also use fresh lemon juice or white wine.

Wrap it all up and bake the fish in a preheated 400F oven for about 15 minutes.

Fish en Papillote (Fish in Parchment Paper)

Be careful when you open the pouch, there is a lot of hot steam in there.

Fish en Papillote (Fish in Parchment Paper)

You can remove the fish and vegetables from the parchment paper or serve on a plate in the parchment paper.

Fish en Papillote (Fish in Parchment Paper)

Personally, I like the look of it en Papillote.

Plus, it makes for an even easier clean-up!

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