A fast and easy way to prepare fish for your family.
Last year I tried to incorporate more fish into our meal rotation and discovered an almost foolproof cooking method that I now use often: cooking fish in foil or parchment pouches, or en papillote, as it is formally called. Fish dishes are not something I have spent a lot of time learning to cook, so I tended to stay away from recipes that include fish. But since I discovered the ease of cooking fish in pouches, it has become a regular menu item.
Sharon and I both like to use this method: it is fast since fish cook quickly; healthy since you don’t need a lot of fat or oil; efficient since there is less cleanup afterward (just toss the pouch); and delicious since the fish is moist and seasoned with wonderful flavors. Make ahead: This is an excellent way to serve your family fish on a weeknight since the packets can be assembled ahead of time—up to 6 hours ahead—and cooked right before dinner.
Once you’ve tried out some recipes, you learn how easy it is to customize the recipe and tailor the dish to your family’s palette. Enjoy!
Fish Pouch Cooking Tips:
Fish:
- Haddock, red snapper, halibut, and sea bass work really well for pouch cooking.
- Fillets work best when they are 1 to 1 ¼ inches thick.
Pouch:
- Begin with about 14×16” parchment paper pieces or foil per pouch.
- Although folding the parchment paper may seem intimidating at first, it is easy to get the hang of the folding as long as you remember that the goal is trapping the steam rather than how elegant the pouch turns out. Check out this video for some guidelines on folding parchment.
Seasoning:
- Here are some ideas of what you can add to your packets: a seeded and diced plum tomato; capers; lemon juice; sliced olives; julienned carrot; julienned leeks; thin slices of potato; fresh herbs; minced or thinly sliced garlic; sliced onion.
Cooking:
- Bake at 400° F for about 15 minutes for individually portioned fillets, 20 minutes for a whole fillet.
Recipes:
Ginger-Garlic Fish in Parchment, from The Food Network
- 4 (6 to 7-ounce) portions sea bass, or other thick white fillet
- Salt and freshly ground black pepper
- 1 bunch scallions, cut into 3-inch pieces on an angle
- ½ pound shiitake mushrooms, stemmed and sliced
- 3 to 4-inch knob ginger, peeled and thinly sliced
- 4 large cloves garlic, peeled and thinly sliced
- 3 tablespoons honey
- 2 tablespoons rice wine vinegar
- 3 tablespoons tamari sauce
1. Preheat oven to 375 degrees F. Rip off 4 pieces of parchment to form packets, each about 12-inches long. Season the fish with salt and pepper. Place a piece of parchment in a shallow dish, then in the center of the paper stack 1/4 of the scallions and shiitakes, layer with slices of ginger and garlic and top with fish. Combine the honey, vinegar, and tamari and pour 1/4 of the sauce over fish. Fold over the top of the parchment, then roll the sides in to form a sealed pouch. Repeat with remaining parchment and ingredients.
2. Arrange the pouches on a baking sheet and roast in hot oven 12 to 14 minutes.
Cod Baked in Foil with Carrots and Leeks, from Cook’s Illustrated
This dish is a little richer with the flavored butter providing the liquid in the pouch, but it is delicious!
- 4 Tablespoons unsalted butter, softened
- 1 ¼ teaspoons finely grated zest from 1 lemon ; lemon cut into wedges
- 2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
- 1 teaspoon minced fresh thyme leaves
- Salt and ground black pepper
- 2 Tablespoons minced fresh parsley leaves
- 2 medium carrots, peeled and cut into matchsticks (about 1 1/2 cups)
- 2 medium leeks, white and light green parts halved lengthwise, washed, and cut into matchsticks (about 2 cups)
- 4 Tablespoons vermouth or dry white wine
- 4 skinless cod fillets, 1 to ¼ inches thick (about 6 ounces each)
1. Combine butter, ¼ teaspoon zest, 1 teaspoon garlic, thyme, ¼ teaspoon salt, and 1/8 teaspoon pepper in small bowl. Combine parsley, remaining teaspoon zest, and remaining teaspoon garlic in another small bowl; set aside. Place carrots and leeks in medium bowl, season with salt and pepper, and toss together.
2. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Cut eight 12-inch sheets of foil; arrange four flat on counter. Divide carrot and leek mixture among foil sheets, mounding in center of each. Pour 1 tablespoon vermouth over each mound of vegetables. Pat fish dry with paper towels; season with salt and pepper and place one fillet on top of each vegetable mound. Spread quarter of butter mixture on top of each fillet. Place second square of foil on top of fish; crimp edges together in ½-inch fold, then fold over three more times to create a packet about 7 inches square. Place packets on rimmed baking sheet (overlapping slightly if necessary).
3. Bake packets 15 minutes. Carefully open foil, allowing steam to escape away from you. Using thin metal spatula, gently slide fish and vegetables onto plate with any accumulated juices; sprinkle with parsley mixture. Serve immediately, passing lemon wedges separately.