Fish in papillote

Even a die-hard cooking aficionado needs a respite; that’s why this technique of cooking fish is so great; first of all, it won’t smell up the kitchen, it takes just minutes to put together, and the results are always superlative. A perfect way to end the workweek. 

All you need is a good fish fillet (or more). Some spices to throw on the fish, a lemon, olive oil, some capers if you like them or olives. Baking paper or foil. Bake the fish about 7 minutes in a hot oven. 

INGREDIENTS:

  •  1 pound of fish fillet (I used hamour), the best possible fish
  • spices: 1 tsp of coriander, 1 tsp of dill, 1 tsp of cumin, 1 tsp of pink peppercorns (or white), 1 tsp of rosemary or marjoram or zaatar, salt, to taste
  • olive oil, as needed
  • 1 lemon, sliced thin
  • 1/4 cup of capers or green olives, sliced 
METHOD:
  1. Preheat the oven to 375F.
  2. Cut the paper into large rectangles. Place each fillet (cut into a neat rectangle or square) in the middle; sprinkle with the spices on both sides, pour some olive oil (about 2 tbsp), some capers or olives, and place 3 slices of lemon on top of the fillet; close the paper as if wrapping a gift (tight) and place on a baking sheet; bake for no more than 7 minutes. Check to see if the fish flakes easily and serve immediately.
NOTE: Hamour goes by the name grouper in the US.

 

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14 Comments

  1. Posted April 27, 2012 at 6:22 am | Permalink

    What a photo that last one, Joumana! Huge, beautiful windows.

    I love cooking fish en papillote, something I do quite often. Which fish is hamour?

  2. Posted April 27, 2012 at 6:23 am | Permalink

    Love the simplicity of it. I also love your turquoise utensils, those windows and that balcony – wow!

  3. Posted April 27, 2012 at 7:00 am | Permalink

    Delicious and healthy! That living room is so pretty.

    Cheers,

    Rosa

  4. Posted April 27, 2012 at 7:20 am | Permalink

    Paper keeps the juices in – perfect!

  5. Posted April 27, 2012 at 10:10 am | Permalink

    A wonderful recipe; I need to try this!

  6. Posted April 27, 2012 at 2:11 pm | Permalink

    Hello Joumana ,
    Is this the house in Clemaunco???
    nice old house…. see you soon.
    Sahtein for the nice fish

  7. Joumana
    Posted April 27, 2012 at 2:18 pm | Permalink

    @Arlette: No, it is a house in Deir el-Qamar. Most of the old houses in Clemenceau have been torn down..:(

  8. Posted April 28, 2012 at 9:21 am | Permalink

    As you know, I am a HUGE fan of this method of cooking fish, and your use of lemon and capers sounds just perfect!

  9. Posted April 29, 2012 at 3:43 pm | Permalink

    I wish I would have read to the end of your post before looking for hamour on the web! I enjoy grouper and what a simple and delicious way to prepare it.

  10. Posted April 29, 2012 at 9:50 pm | Permalink

    Joumana,
    We in synch! We published a fish en papilote recipe the very same day lol

  11. Posted April 29, 2012 at 10:27 pm | Permalink

    I agree cooking fish in parchment paper is not only easy but yields the best results. That is one beautiful house!

  12. samir
    Posted May 3, 2012 at 2:21 am | Permalink

    I love cooking fish en papilotte as well,, ,,. ..The villa is so beautiful,,its a shame so much was not preserved in the rush to modernize,westernize.. This months Architectural Digest( US) has a a spread of a stunning restored villa in Achrafieh, worth checking it out.

  13. Joumana
    Posted May 3, 2012 at 8:25 am | Permalink

    @Samir: Thanks for the link, I can’t wait to find out whose house it is!

  14. Azil
    Posted January 6, 2014 at 3:18 pm | Permalink

    Beautiful and Healthful!!! Thank you. And such a lovely room I wish to live in also.

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