Dourade Royale En Papillote Recipe
Dourade Royale En Papillote is a French Mediterranean dish featuring whole dourade fish baked in parchment paper with vegetables and seasoning. This cooking method allows the fish to steam in its own juices, resulting in tender, flavorful flesh that combines with the aromatic vegetables. Here's how to make it at home.
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Ingredients
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Fish and Vegetables
Method
Preparation
Prepare the Ingredients
Preheat the oven to 200°C (400°F). Slice the zucchini and bell pepper into thin strips. Halve the cherry tomatoes. Mince the garlic.
Prepare the Papillote
Cut two large pieces of parchment paper, about 40 cm (16 inches) long. Lay one piece on a baking sheet and create a bed of zucchini, bell pepper, and cherry tomatoes in the center.
Seal the Papillote
Fold the parchment paper over the fish and vegetables, then crimp the edges tightly to seal the papillote. Repeat with the second piece of parchment if desired.
Bake
Bake in the preheated oven for about 25-30 minutes, or until the fish is cooked through and flakes easily with a fork.
Serve
Carefully open the papillote and serve the fish and vegetables directly on a plate, garnished with extra parsley if desired.