I loved this week’s French Fridays with Dorie, but in truth fish en Papillote is something I’ve made many times before. It’s such an easy, healthy way to make salmon or halibut or almost any kind of fish. I think I first saw it in a cookbook a few years ago, using the paper parchment heart method for cooking. That’s what I used below just because I’m used to doing that.
Okay, here are my notes from this week’s FFwD:
1. I switched it up a bit and did a Mediterranean theme with some spinach leaves down first, then the fish, diced red onion, chopped garlic tops, kalamata olives, lemon slices, feta, dried dill and dried oregano (I would have used fresh herbs but I didn’t have any on hand). Plus a squirt of lemon juice, a lemon slice or two, and a drizzle of olive oil.
2. I had parchment paper so I used that. I folded a piece in half and cut out a heart shape. Then repeated. I placed all the ingredients for a packet to one side of the fold, closed it over and then folded around to seal.
3. My chinook salmon fillets were about 6 oz each, so I gave the packets about 15 minutes (14 probably would have been fine).
4. This was a great Wednesday night dinner.
Okay, on with the pictures!
One of the parchment hearts, cut out and waiting.
All of the veggies and what-not that will go in with the salmon.
Chinook salmon! And look, there’s a bone I missed…
Ready to fold up and put in the oven.
Cute and delicious little packages.
After baking and on the plate.
Voila! Mediterranean Salmon en Papillote!
Love the Med. theme – I kept thinking about capers when I made mine.
It looks beautiful.
Oh, I wish I had thought of Med. theme. Love how yours turned out.
Ooooh…I’ll definitely be trying your Med theme next time. Sounds good.
The Mediterranean take is wonderful! I can just imagine those olives imparting their brininess. Mmmm.
I made mine using heart-shape parchment too. High-five!
Love what you did with this recipe!
Love the mediterranean take on this…very nice!
The great thing about using parchment as you have is that you get that fun package to bring to the table. I would NEVER do that with foil. Yours looks incredible. I think a lot of us have done this before so it was nice to do it again and be confident about our contributions! Great job!
I love your variation – I’m craving olives now. The heart-shaped package is so cute. I’ll have to keep that in mind for company.
Your fish and parchment pockets look fantastic. The kalamata olives jump out of that first picture!
What a great variation! It has all my favorite ingredients. I’ll copy you next time I make this. I had never tried cooking fish en papillote, but I love this technique.