Get your French on! Cooking fish ‘en papillote’ style (French for ‘in baking paper’) is a super easy and delicious way of preparing your fish. The baking paper pouch prevents the juices of the fish and vegetables from escaping and cooks them by steaming!
The result is an incredibly tender and juicy piece of fish. The flavouring possibilities are endless using this cooking method, and today we chose for our Tangy Turmeric SuperDip Mix to steal the show! The combination of the SuperDip Mix’s turmeric, ginger, garlic and onion mixed with melted butter is just divine!
Wrapping your fish ‘en papillote’ style might seem a bit tricky the first time you try it, but don’t worry you’ll get the hang of it in no time. If you’re stuck, learn from a online tutorial like those you would find on YouTube. You’ll be wrapping like a master chef before you know it.
FISH EN PAPILLOTE WITH TANGY TURMERIC BUTTER
PREP & COOK TIME: 30 min
250g Butter at room temperature (you won’t be needing all of it)
1 Zucchini, sliced 2cm thick
Lemon, sliced 2cm thick
1 large fillet of Australian White Fish (we used Ling fish)
Handful of Cherry Tomatoes, halved
3 Sprigs of Coriander (optional)
STEP BY STEP
- Preheat oven to 160°C (fan forced).
- Stir SuperDip Mix through butter until fully combined. Place butter mixture on a sheet of baking paper and roll into a log, wrapped in baking paper. Twist each end and refrigerate until firm.
- On a large sheet of baking paper, layer pieces of lemon and zucchini and place fish on top, keeping lots of baking paper free to wrap.
- Remove butter from fridge, slice 3 thin pieces of butter and place on top of fish along with the cherry tomatoes. Optional: garnish with coriander.
- Fold edges over fish and twist ends tightly. Place on baking tray and cook for 15 minutes. At the 15 minute mark, check to see if the fish is fully cooked (fillet should be white in the middle). If it is a thick fillet (like ours) it may need up to 20 minutes to cook through. Serve hot with a salad or sides.