Cooking en papillote may sound fancy because it is in French, but really it just makes for easier, flavorful cooking with little clean up. Try this citrus seafood cooked with herbs.
Parchment cookery—cooking en papillote—is part of the French culinary repertory, and although it sounds fancy-pantsy, but nothing could be simpler. Or healthier. It’s steaming your food in a packet full of aromatic herbs and spices.
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Lime Trout Cooked in Parchment Paper
- Total Time: 27 minutes
- Yield: Serves 4
- Diet: Gluten-Free, Omnivore, Pescatarian
Description
Cooking fish en papillote (in parchment) is surprisingly easy and results in incredibly flavorful, tender fish. This recipe is bright, zesty, and perfect for a weeknight.
Ingredients
- 2 tsp ground cumin
- 2 tsp guajillo chili powder
- 1 1/2 tsp kosher salt
- 1 bunch fresh cilantro
- 1 cups (237 ml) good-quality canned (diced tomatoes, drained, San Marzano preferred)
- 2 cloves garlic (peeled, halved, and grated, any green centers discarded)
- 2 large or 3 medium limes (washed well and cut into 1/4-inch rounds)
- 2 lbs (907 g) trout fillets (cleaned and boned (see Notes), or 4 small mild, white fish fillets (about 2 pounds total))
- 1 tbsp pumpkin seed oil (or any nut oil you prefer)
- 1 tsp chopped pickled jalapeños (or more to taste)
- 1 tsp chopped pickled carrots (or more to taste)
Instructions
- Preheat oven to 450°F (225°C).
- Line 2 rimmed baking sheets with foil.
- Mix cumin, chili powder, and salt; set aside.
- Layer 4 (11-by-17-inch) pieces of parchment paper, fold in half, and cut out half an oval from the fold outward; unfold to reveal 4 full ovals.
- Place 1 parchment oval on a work surface. Arrange ¼ of the cilantro sprigs on one side, leaving the other half bare.
- Top with ¼ cup tomatoes and ½ clove grated garlic.
- Arrange 4–5 lime slices on top.
- Place trout fillet on top of lime and sprinkle with ¼ of the spice mixture.
- Fold the unfilled half of the parchment over the fish to make a half-oval; seal the edge by tucking and rolling inward.
- Repeat with remaining parchment and ingredients.
- Place parchment packages on prepared baking sheets.
- Roast for 10–12 minutes, until puffed and lightly browned.
- Carefully cut open packages, avoiding escaping steam.
- Drizzle each with oil and serve immediately with diced pickled vegetables.
Notes
- For best results, use high-quality, fresh trout fillets. If using frozen, ensure they are completely thawed before cooking.
- If you don’t have pickled jalapeños and carrots, a simple mixture of finely chopped fresh jalapeño and carrot will work well.
- Leftovers can be refrigerated for up to 2 days. Reheat gently in a skillet or microwave.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Latin American
Nutrition
- Serving Size: 1 fillet
- Calories: 300
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 20
- Fiber: 4
- Protein: 25
- Cholesterol: 80
Frequently Asked Questions
What type of herbs work best for the Lime Trout in parchment paper?
Fresh herbs like dill, parsley, or cilantro complement the citrus flavors of the lime and enhance the trout’s taste.
How should I prepare the parchment paper for cooking the trout?
Cut the parchment paper into heart shapes, placing the lime and herbs on one side, then fold over and seal the edges to create a tight packet for steaming.
Can I add vegetables to the parchment packet with the trout?
Yes, sliced zucchini, bell peppers, or asparagus can be added for extra flavor and nutrition; just make sure they are cut thinly to cook evenly.
