Whitefish en Papillote with Eureka Lemon Olive Oil
Preparing fish en papillote provides a steaming effect that results in moist and flaky fish bursting with flavour. Bright Eureka Lemon Olive Oil offsets the saltiness of Kalamata olives and the fresh taste of the peppers and onions. This recipe uses cod fillets, but any mild whitefish would do!
Whitefish en Papillote with Eureka Lemon Olive Oil
Rated 5.0 stars by 2 users
Category
Main
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
4 Cod fillets, patted dry
½ Cup Kalamata olives, sliced
2 Tbsp. Capers
½ Cup sliced red onions
½ Cup sliced red peppers
2 Garlic cloves, sliced
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4 Tbsp. Eureka Lemon Olive Oil
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2 Tbsp. Champagne Wine Vinegar
Salt and pepper, to taste
4 Sheets of parchment paper
Chopped parsley, to garnish
Directions
Preheat your oven to 375°F (190°C). Prepare four sheets of parchment paper, large enough to wrap each fish fillet individually.
Place a cod fillet in the centre of each parchment paper or foil sheet. Season the cod fillets with salt and pepper to taste. Divide the sliced olives, capers, red onions, garlic, and red peppers evenly among the four fish fillets, arranging them on top of each fillet.
Drizzle 1 Tbsp. of Eureka Lemon Olive Oil and 1 Tbsp. of Champagne Wine vinegar over each fillet. Carefully fold the parchment paper over the fish fillets, sealing the edges tightly to create a packet.
Place the packets on a baking sheet and bake for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork. Carefully open the packets, being cautious of the steam, and transfer the fish fillets to serving plates. Garnish with parsley if desired.
A classic to the French cuisine. I never used parchment paper, we usually use foil.
I will definitely try it this way.
This turned out amazing! This cooking method is perfect for really getting those flavors into the fish.
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