Happy 2019! I Can’t believe I’m already saying that. This year just flew by! Is it just me or time goes by faster as you get older? Anyhow, welcome 2019.
I’m done with Holiday food! Don’t get me wrong, I love it, but sometimes it feels like all we do, is eat. Thanksgiving is just the warm-up for the marathon of food ahead. I enjoyed every cookie, every pie, cheesy sides, freshly baked rolls, tamales, enchiladas, yum! but it’s over! Let’s start fresh, clean, simple, nutritious, and also delicious. Fish en Papillote, French isn’t it? My mom calls it “Pescado Empapelado”, which basically means, fish cooked in paper (Not so fancy now). I love this recipe, It is so easy to put together and because it’s fish, it cooks in no time. I used Tilapia because that’s the fish I had but it also works with cod or mahi-mahi, and let’s face it.. lemon thyme- Do I need to say more? they can turn any bland meat into something delicious!
This is how I make it.
I have four pieces of parchment paper that I cut into rectangles about 5×8 inches. Tilapia is a small piece of fish so I didn’t feel like I needed more than that. I have four pieces of paper, one for each fillet. Place the fish on the bottom half on the paper and start pilling up the veggies ending with a slice of lemon and a sprig of thyme. Season everything with salt and pepper and drizzle with olive oil.
Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, you don’t want the steam to escape. Do this from end to end and fold the end of the paper and tuck it under the packet to finish.
Repeat the process with the rest of the fish. Bake for 12-15 min, until done.
They’re done! in less than 15 minutes. It is a lot of fun to serve these to your family in the packets, they’ll love opening them up themselves, just like a little aromatic present. I suggest to let them rest a little before you serve them.
*You will also need 4 pieces or parchment paper. About 5x8" pieces.
Preheat your oven to 375 degrees.
Thinly slice the bell pepper, onion and zucchini, cut the lemon in round slices and set aside.
Pat the fish dry with a paper towel and season both sides with salt and pepper. Place a piece of parchment paper on a baking sheet and place the fish on the bottom half. Top the fish with the slices of bell pepper, zucchini and onion. Add one slice of lemon on the top and 1 sprig of thyme. Season with salt and pepper and drizzle with 1/2 teaspoon of olive oil.
Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, you don't want the steam to escape.
Bake for 12-15 min. Carefully cut the packet open with a knife or kitchen scissors. Enjoy!
Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.