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Quick Fish and Vegetable En Papillote


Check out Small Scale Cooking

 from Topp, Ellie & Marilyn Booth: “Fresh & Healthy Cooking for Two: Easy Meals for Everyday Life”. Formac Publishing Company Limited, Halifax, 2011

Used with permission

 

1                           carrot, very thinly sliced

2                           fish fillets, such as sole or flounder, about 4 oz (125 g) each

4                           green onions, sliced

4                           mushrooms, sliced

1                           small zucchini, sliced

1 tbsp (15 mL)      fresh lemon juice

2 tsp (10 mL)        olive or canola oil

1 tsp (5 mL)          chopped fresh thyme, or ¼ tsp (1 mL) dried

                             salt and ground black pepper

 

If using oven, preheat to 400°F (200°C). Cut two sheets of parchment paper into rectangles about 12 x 15 inches (30 x 37 cm).

 

Place half the carrots in a mound in the centre of each rectangle. Layer half the fish over each mound. Cover with half the green onions, mushrooms and zucchini.

 

In a small bowl, whisk together the lemon juice, oil, thyme, salt and pepper as desired. Drizzle over vegetables and fish.

 

Bring short sides of paper together, folding edges twice to seal tightly. Roll remaining ends tightly together to seal.

 

Place on a microwave-safe plate and microwave on 100% power for 6 minutes or until fish flakes easily with a fork and vegetables are tender. After testing, refold the packet and place on a plate for each person.

 

2 servings.

 

Note: Papillotes wrapped in foil can be baked for 25 minutes or until fish flakes easily with a fork and vegetables are tender.

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