Fish en Papillote is the French name for 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.
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:
And lay it on the parchment paper as your base.
I added minced garlic, lemongrass, and salt and pepper to the bok choy before laying the snapper on top.
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.
Chop the grape tomatoes in half and add them for fun.
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.
Be careful when you open the pouch, there is a lot of hot steam in there.
You can remove the fish and vegetables from the parchment paper or serve on a plate in the parchment paper.
Personally, I like the look of it en Papillote.
Plus, it makes for an even easier clean-up!