Lemon Garlic Fish En Papillote
serves 4
Use leftover lemon oil from braised asparagus with lemon oil to make these easy fish filets.
This recipe is part of Andrew Schloss's Sunday Dinners.
6 tablespoons reserved lemon oil from braised asparagus with lemon oil
2 cloves garlic, minced
4 (5- to 6-ounce) fish filets
1 lemon, cut into 8 wedges
prep: 15 minutes
total: 25 minutes
kitchen parchment
scissors
sheet pan
1. Mix the lemon oil with the garlic. Set aside.
2. Season the filets on both sides with salt and pepper.
3. Cut 4 (12x16-inch) sheets of kitchen parchment into hearts and spoon 1 teaspoon of the garlic lemon oil on one half of each sheet. Put a fish filet on top of the oiled side of parchment and spoon a little more than 1 tablespoon of the garlic lemon oil over each filet.
4. Fold the blank half of each parchment heart over the top of the fish and seal the open edge by folding the 2 flaps of parchment together. To do this start at the rounded end and begin folding the parchment in small crisp folds, making sure that each fold overlaps the previous one. When you get to the pointed end, lock the ''chain'' of folds in place by twisting the point tightly. Repeat with the remaining hearts.
5. Place the completed hearts on a sheet pan and bake in a preheated 375F oven for 8 to 10 minutes, until the parchment is puffed and brown and the liquid inside is bubbling.
6. Snip open the parchment bags and slip the contents onto a plate.
7. Squeeze the juice of a lemon wedge over each portion of fish and serve the remaining wedges on the side.
