Stove-top Fish en Papillote
Wanna make fish en papillote but you don’t have an oven?
When I last made Fish En Papillote on The Meatmen Channel, I received a few questions on whether this can be done without an oven. I tried it out and I’m happy to report that you can definitely do it on your stove with close to zero clean up.
I used citrus fruits and onions this time, to add a bed of sweetness to the fish. To top it all off, lots of fresh dill from my Grobrix. It’s my favourite herb to go with fish - and anything really!
THE RECIPE
SERVES 1
Ingredients
1 yellow onion, sliced thinly
½ lemon, sliced thinly
1 orange (juicing variety: Valencia), sliced thinly
1 bunch dill, torn to 1.5” long
1 bunch flat leaf parsley, torn to 1.5” long
1/2 tbsp kewpie mayonnaise
1 tbsp Dijon mustard
1 tbsp honey
1 fillet salmon or trout
2 tbsp white wine or cooking sake
½ tbsp extra-virgin olive oil
A pinch of salt
Directions
Season both sides of your fish with some salt and set it aside.
Mix the kewpie, mustard, and honey together, and brush it all over the fish.
Lay cooking parchment at the bottom of the cooking dish. Make sure it’s big enough to enclose the fish and the onions, lemons and oranges.
Lay orange and lemon slices at bottom of dish, add onion, drizzle EVOO and the white wine/cooking sake.
Add the fish on top and top the fish with fresh herbs. Reserve some fresh herbs to garnish later.
Cover the pan with the lid and cook over medium-high heat for 5 minutes.
Do not open the pan. Reduce the heat to medium and continue to cook for another 10-12 minutes, depending on if you want your fish medium to well done. Remove the pan from the heat and let rest for 5 minutes.
Nutrition
Coming soon!