Fish with Herbs en Papillote infused in aromatic herbs and a slight touch of lemon and tomato flavor
Fish with herbs “en papillote” is a fancy way of saying wrapped in parchment paper. This cooking technique infuses the fish in its own juices mixed with a wonderful composition of aromatic herbs and a slight touch of lemon and tomato flavor. Truly delicious!
Health Benefits Of Fish
All fish is a great source of complete protein. Trout in particular is very high in B12, B6 and B3, selenium and Omega-3 fatty acids. In this recipe I use croaker that has a similar vitamin/mineral composition, but is lower in Omega-3s and higher in selenium. Both Atlantic croaker and rainbow trout get best eco-rating and low mercury rating by EDF.org.
Health Benefits Of Herbs
All three herbs I use in the recipe – parsley, basil and tarragon – support digestive health and are very rich in phytonutrients and vitamins. Parsley is loaded with vitamin K and C, beta-carotenes, lutein and zeaxanthin. Tarragon is rich in many minerals and B vitamins. Basil is a good source of vitamin C, tannins, caffeic acid and beta-carotene. It can help with nausea and calm down the nervous system.
Fish with Herbs en Papillote
2-3 Croaker or Trout, whole fish, scaled and gutted
Juice of fresh lemon
1 bunch parsley, basilica and tarragon minced
3-4 green onions, minced
1 tomato, chopped
1 clove garlic, minced
2-3 Tbsp olive oil or butter
Salt and pepper to taste
- Pre-heat the over to 350F.
- Clean and dry the fish, sprinkle with lemon juice, salt and pepper inside and out.
- Stuff the fish with tomato pieces, garlic, onion and mixed herbs.
- Cut a piece of parchment paper, place the stuffed fish in the middle, add 1 Tbsp of butter or oil. Fold the parchment paper lengthwise and then roll up the ends.
- Place the fish wrapped in parchment paper on a baking tray and cook for 30 minutes.
- Unwrap and serve with Acorn Squash or Kale and Carrot Saute.