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
Units
Scale
- 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