Poisson en Papillote with Mediterranean Toppings
Poisson en Papillote with with Mediterranean Toppings is a beautifully presented dish where the salmon is wrapped and cooked in parchment paper to create a perfectly juicy fillet. The salmon comes out flaky and perfectly cooked!
Servings 2 Servings
Calories 255kcal
Ingredients
- 2 8 oz fish filets salmon, cod, halibut
- 1 tablespoon extra virgin olive oil
- ½-1 teaspoon salt & pepper
- 1 clove garlic minced
- ½ teaspoon dried oregano
- ½ cup cherry tomatoes cut in half
- ¼ cup crumbled feta
- ¼ cup sliced red onion
- 4 small sprigs of fresh mint
Instructions
- Preheat the oven to 350℉.
- Cut 2 large squares of parchment paper, approximately 12x12 inches each. Then, cut a piece of cooking string about 12 inches long.
- Pat the fish filets dry with paper towels and place them on their own square of parchment paper.
- In a small mixing bowl, add the olive oil, garlic, oregano, salt and pepper and mix. Pour an even amount of the mixture onto each filet ensuring they're fully coated.
- Sprinkle the red onion slices, the cherry tomatoes, then the feta cheese on top of each filet. Add 2 sprigs of mint to each.
- Fold the parchment paper over the fish and toppings, starting at one corner and sealing the edges by folding them tightly. Then wrap and tie the string in the middle of the filet. This creates a secure pouch that will trap the steam and flavors.
- Bake until fork tender, 8-10 minutes for the tail filets, and 10-12 minutes for belly and thicker filets.
- Carefully remove the baking sheet from the oven and let the pouches rest for a minute or two. To serve, place each parchment paper pouch on a plate and carefully open them at the table.
Video
Nutrition
Calories: 255kcal | Carbohydrates: 3g | Protein: 26g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 99mg | Sodium: 861mg | Potassium: 606mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 332IU | Vitamin C: 10mg | Calcium: 120mg | Iron: 1mg