Branzino en Papillote

Recipes
Written By Britt St. Clair

We’re obsessed with this French technique of cooking fish in parchment paper. It’s simple enough for a weeknight dinner while being an elegant presentation for a dinner party.

En papillote is a method of cooking in a folded, sealed pouch and then baked. The parchment paper traps the steam, resulting in moist and flavorful fish and vegetables.

We return to this technique often as its customizable for any season. Add any vegetables, herbs, and fish to a parcel that you prefer. But we especially love this method for summer since it’s so quick to put together and can be prepared ahead of time.

 
Let us do the work.
 

Branzino en Papillote
serves 4

Ingredients

  • 1 ½ cups pearl couscous

  • 3 tbsp olive oil, divided

  • 2 cups water

  • 1 bunch basil, minced

  • ¼ bunch parsley, finely chopped

  • 2-3 scallions, thinly sliced

  • handful of chives, minced

  • zest & juice of 1 lemon

  • 4 branzino fillets

  • 1-2 tbsp butter, diced

  • splash of white wine

  • lemon wedges

Equipment

  • sauce pan

  • sheet tray

  • parchment paper

  • offset spatula or butter knife, for sealing the parchment

Preparation

  1. Prepare the couscous: in a sauce pan over medium heat, add the 1 tbsp olive oil and heat until shimmering. Add the couscous and toast it for a nuttier flavor.

  2. Add the water, a few pinches of salt, and bring up to a simmer. Cook until tender. Fluff with a fork and cool.

  3. Once the couscous is cool, season with the minced herbs and alliums, olive oil, lemon juice and zest, black pepper, and salt to taste. For a touch more flavor, add espelette pepper, cayenne, or hot paprika.

  4. Preheat the oven to 425ºF.

  5. Season the fillets with salt and pepper.

  6. Fold each parchment paper in half and reopen.

  7. Working in the lower half of each parchment paper, divide the couscous between the parchment paper, leaving at least 2 inches on all sides. Place fish fillets on top of the couscous.

  8. Add a few cubes of butter on and around the fish and couscous and a few splashes of white wine over top.

  9. Fold the top half of the parchment over. Starting at one corner, fold and crimp all the edges, creating a well-sealed packet. Repeat with all of the parchment.

  10. Place the packets on a sheet tray and bake for 10-12 minutes.

  11. Serve immediately still in the packets with lemon wedges and have guests open their parcels at the table.

Questions about the recipes? Email britt@parisdiningclub.com

 
All Summer in Provence Recipes
Britt St. Clair https://www.wkndreditions.com/journal?author=618ad1de9f901f4bf3764454
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