Fish En Papillote

 

Fish ( Red Mullet ) En Papillote aka Triglia Rossa al Cartoccio is fish cooked in parchment paper in the oven for amazing summer main dishes.

 

Any tender and soft fish is great to prepare this way but we are specially fond of red mullet and prepare it quite often.

 

Parchment paper keeps the moist and combine all the flavours of fish, grains, vegetables and herbs so once you unwrap these little parchment packets you enjoy perfect summer recipe.

 

Fish soup  with red mullet is also excellent and very budget friendly. I buy fresh fish whenever possible and cook the same day but, if any left, I clean and pack the rest and store in freezer to have for busy days.

When preparing  fish for red mullet en papillote I separated eight fishes, six inches long for four servings. It is because this dish is perfect to take to office the other day.

 

Fish gently steams in it’s own juice, on quinoa and white beans with sliced cherry tomatoes and lemon slices, zucchini noodles and some chopped fresh parsley, chive and oregano for healthy and easy baked fish.

Crumbled Feta cheese on the top with drizzle of olive oil is an excellent option too.

 

You just break Feta into small pieces ( granules ) with your hands!

Below please see how I folded four peaces of parchment paper to make our papillote recipe:

 

Everybody enjoys these little wraps with red mullet. Just make sure to take the fish bones away for children to enjoy their healthy meal.

Luckily, this type of fish is easy to clean and take the bones away!

 

It gives proteins and vegetables without any fat. No butter just some olive oil !

 

For more flavor, you may add some olives or any other vegetables you prefer.

What is the en papillote method of cooking fish?

Fish cooked en papillote (which is French for “in paper”) means to bake fish or vegetables inside of a pouch made of folded parchment paper.

What paper is used for papillote?

Simple parchment paper. As simple as that! 🙂