(Weeknight) White Fish Fillet en Papillote with Cream of Lemon Sauce

Ingredients:

  • 4 fillets of white fish (turbot, sole, halibut, fluke, etc.) approx. 120 gm each
  • Dash of white wine
  • 2 carrots
  • 2 zucchinis
  • 1 red pepper
  • 2 onions
  • Basil
  • Dash of soya sauce
  • 4 tablespoons (60 mL) créme fraiche, Devon cream or thick sour cream
  • Juice of 1 fresh lemon
  • Olive oil (enough to coat bottom of wok or skillet)
  • Pinch of salt, preferably fleur de sel

Preparation Instructions:

  • Preheat oven to 400°F (200°C)
  • Cut all vegetables into fine strips
  • In a wok or skillet, preheat olive oil and add vegetables
  • Sauté for 2 to 3 minutes, adding salt, pepper and soya sauce
  • Remove from stove
  • In a bowl place 4 tablespoons of créme fraiche and add freshly squeezed lemon juice, making sure the cream stays thick in texture
  • Place the thinly sliced vegetables into a Culinary Parchment Cooking Bag (one bag can be used to cook 1 to 2 servings)
  • Place the fillet of turbot on top of the vegetables, adding a pinch of salt on top
  • Add a dash of white wine with 1 tbsp of lemon cream and a basil leaf on top of the turbot
  • Close the bag by folding 3 to 4 times, crimping to seal
  • Place bag(s) on a cooking tray and bake for 10 to 12 minutes

Serves 4.

A visit with Chef Fabrice Morel in Aubeterre sur Dronne, France, sharing the secrets of “en papillote” cooking with Paperchef’s Culinary Parchment Cooking Bags as he prepares a delicious seafood dish.

Enjoy! For easy clean-up, simply dispose of the bag in your compost bin.

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