Fresh Farm Fish with Lemon Butter Sauce en Papillote
Fresh Farm Fish with Lemon Butter Sauce en Papillote
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 235
- Total Fat
- 8
- Saturated Fat
- 3
- Carbohydrates
- 2
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 40
- Cholesterol
- 105
- Sodium
- 497
- Total: 25 min
- Active: 25 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 235
- Total Fat
- 8
- Saturated Fat
- 3
- Carbohydrates
- 2
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 40
- Cholesterol
- 105
- Sodium
- 497
- Total: 25 min
- Active: 25 min
Ingredients
800 grams (28 ounces) firm white fish fillets
Salt and freshly ground black pepper
2 teaspoons butter
2 teaspoons olive oil
2 teaspoons lemon juice, plus wedges for serving
3 sprigs fresh thyme or 1/3 teaspoon dried
1 small sprig fresh rosemary or 1/3 teaspoon dried
Small handful chopped fresh parsley, for serving
Directions
- Preheat the oven to 400 degrees F.
- Pat the fish fillets dry with paper towels, then place on a sheet of parchment paper large enough to fully wrap the fish. Top the fillets with the butter, oil, lemon juice, thyme and rosemary, and sprinkle with some salt and pepper.
- To fold en papillote do as follows: Place the two longer edges of the paper together, make a 1/2-inch fold and then fold again, repeating until you have reached the fish fillet. Repeat with the short edges.
- Place in the oven and cook until the flesh flakes apart easily with a knife, 10 to 12 minutes--beware of the hot steam when you cut open the parcel.
- Serve the fish as is or over steamed rice or baby spinach. Dress with extra lemon juice and a little parsley.
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