Fish en Papillote from ‘Model Kitchen’

Reprinted with permission from Model Kitchen by Cesar Casier (Dragonetti).

Photograph by Kai Z Feng

Fish en Papillote
Serves 2

2 fish filets about 5 oz. (140 g) each (cod, salmon, etc.)
Half a leek, sliced paper-thin
1 basket cherry tomatoes, halved
Half a basket mushrooms, sliced paper-thin
½ carrot, cut into thin rounds
1 red pepper, sliced into thin strips
1 onion, sliced paper-thin
A handful of flat-leaf parsley
A splash of white wine
Olive oil
Fish-seasoning mix
Pepper and salt

Preheat the oven to 350° F. Take a sheet of parchment paper about 12
inches square and rub with oil, using a kitchen brush. Place the fish in
the center and arrange the vegetables on and around it. Season with pepper, salt, fresh parsley and fish-seasoning mix. Add a splash of wine and fold the parchment paper closed. Bake in the oven for about 15 to 20 minutes, until the fish is done.

Photograph by Sven Everaert

More fish recipes to love:

Baked Honey-Marinated Cod

Sardines with Herbs

Roast Salmon with Citrus-Ginger Aioli