Whitefish en Papillote (In Parchment)

This dish is an elegant Sunday Dinner that will impress the adults, and the novelty of the “secret packs” will fascinate the kids. En Papillote is simply French for “in parchment” and is a great way to present your creation. You’ll see two series of pictures here. Don’t be afraid to experiment.

Ingredients

3 Pounds – Whitefish such as Cod, Halibut, or Basa, Swai or even Catfish
1 Pound – Large or Extra Large Shrimp, Peeled With Tail Eins
1 Pound – Fresh Asparagus, with hard ends cut and discarded
3 Each – Lemons, Sliced Thin
1 Teaspoon – Salt
1/2 Teaspoon – Pepper
1/4 Teaspoon – Garlic Powder
1/2 Teaspoon – Old Bay Seasoning
6 Tablespoons – Stick Butter
3/4 Cups – Grape Tomatoes
1/2 Stalk – Celery, Slit Lengthwise
1/2 Pound – Carrots, Quartered
1 Cup – Fresh Broccoli, Chopped Small
12 Each – Green Onions (Shallots)
15 feet – 12″ Parchment Paper (1’x15′ required)
Extra Virgin Olive Oil – as required to coat the parchment paper

Preparation

If you love to experiment in the kitchen, this recipe is for you. It is VERY flexible. In the photos you will see a variation on the ingredients above. Some packets have shrimp. Some don’t. A few also had purple cabbage. Be flexible and try ingredients that YOUR family likes.

Some packets were cut into traditional heart-shaped parchment, others were cut rectangular and literally stapled. Do what works and tasted best to you. These instructions are the basics:

Cut parchment into 12″ x 18″ rectangles, or an equivalent heart-shaped size.
Coat parchment paper with a thin layer of extra virgin olive oil.
Combine ingredients including fish, shrimp, asparagus, celery, tomatoes, onions, broccoli, lemon slices and seasoning.
Include 1/2 tablespoon of stick butter in each packet.
Wrap or staple the packets and bake for 20 minutes on a cookie or baking pan at 375 degrees.
If your packets are wrapped, unwrap them to serve. If your packets are stapled, cut paper with sharp knife or pointed scissors.
As an options, you may also use yellow or white onions to add additional moisture and flavor.

Note: Children’s portions are approximately 1/3 of the adult sizes. Cut parchment paper into 12″ x 12″ squares and fold them into triangles to seal them. They will open nicely on a child’s size plate.