Fresh Fish En Papillote Recipe
Fresh fish topped with lump crabmeat and shrimp stuffing, baked in parchment paper and finished with a light garlic beurre blanc.
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Ingredients
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Fish and Seafood
Vegetables and Aromatics
Sauce
Seasonings
For Cooking
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare the Parchment
Cut four sheets of parchment paper, each about 12x16 inches. Fold each sheet in half to create a crease, then open it back up.
Fish and Filling
- 3
Make the Shrimp and Crab Filling
In a bowl, combine the lump crabmeat, peeled shrimp, chopped shallots, minced garlic, and fresh parsley. Season the mixture with salt and black pepper to taste. Mix gently to combine.
- 4
Cooking
- 5
Fold the Parchment
Fold the other half of the parchment over the fish and filling. Starting at one end, crimp the edges tightly to seal the packet, ensuring no steam can escape.
- 6
Bake the Fish
Place the sealed parchment packets on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
Garlic Beurre Blanc Sauce
- 7
Prepare the Sauce
In a saucepan over medium heat, combine the white wine and minced garlic. Allow it to simmer for about 5 minutes, reducing slightly.
- 8
Finish the Sauce
Lower the heat and whisk in the butter a few pieces at a time until melted and the sauce is emulsified. Stir in the heavy cream and season with salt and pepper to taste.