Panfish in Papillote
Inside appetizer-size paper packets, seasoned steam gently flavors the catch of the day and attractively puffs the containers, which in turn release a heady aroma when opened.
Ingredients
3/4 lb. panfish fillets (perch, bluegill, crappie, etc.)
1/3 cup slivered green onions
1/3 cup slivered snow peas or asparagus
2 Tbsp. chopped fresh dill
Grated zest of 1 lemon
3 to 4 Tbsp. dry white wine
Salt and pepper
Directions
Heat oven to 425 degrees. Assemble 6 rectangles of parchment paper, each about 12-by-16-inches. Fold each sheet in half to make them 8-by-12-inches when folded.
Starting near top of fold, cut out a long, half-heart shape from one of the folded sheets, then use the cut-out as a guide to cut five more half-heart shapes from remaining sheets. Open the hearts; divide fish among them, placing fillets to one side of the fold.
Sprinkle with green onions, dill, lemon zest wine, salt and pepper. Tightly fold and crimp each packet all along the edge to make a tight seal.
Place on a baking sheet; bake 10-12 minutes. Let diners open their own packets.
Suggestions
To cook these on an outdoor grill, use foil instead. For a main dish, make larger packets.
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