Haddock en Papillote - FRENCH
Info
Preparation time:
n/a
Cooking Time:
n/a
Ready In:
5 min
Level of Difficulty:
Very Easy
Servings:
1
Directions
- Preheat oven to 450 degrees.
- Cut out 4 squares of parchment paper (about 17 inches long) and fold in half so they have a crease down the middle. Cut into heart shapes.
- Mix together the carrot, zucchini, garlic and olive oil.
- Working with one portion at a time, place 2-3 scallion pieces in the center of a parchment square just to one side of the crease. Top with a couple slices of ginger.
- Place 1 fillet of fish on top, and season with salt and pepper.
- Top with some carrot, zucchini and garlic.
- Finish with 2 lemon slices and 2 sprigs of thyme, a pat of butter and 1 tablespoon of white wine.
- Fold the parchment over the fish, then make small overlapping folds along the perimeter to secure the pouch. Fold the last corner underneath.
- Place pouches on a roasting tray and brush the tops with a little peanut oil to prevent the paper from burning.
- Bake in the oven for 8-10 minutes until parchment pouch has puffed up completely.
- Serve in pouch with garnishes on the side.
Ingredients
1 zucchini, juliennedGrated carrot1 clove garlic, minced1 Tablespoon olive oilScallions8 slices of ginger8 slices of lemon8 sprigs of thyme4 pats of butterWhite wine4 fillets of haddock