Baked fish en papillote recipe

The grace of cooking a fish en papillote in the oven is that it preserves all the concentrated nutrients, flavors and smells of the fish itself and of the garnish that we put on it, since this cooking technique is based on cooking the food in its own internal juices without any oil or other fat and closing them hermetically, in this case with aluminum foil, which is something that we all have at home.

So, our friends from Nutrition and Cooking have wanted to share this hake papillote, so that you can see step by step how to make it, but in reality, you can make the recipe for healthy papillote with few calories with any fish that you fancy..

Ingredients to make Baked Fish en papillote:

• 750 grams of Fish (salmon, hake, grouper,…)
• 2 uunits of Carrot
• 1 nit of green pepper
• 1 unit of red pepper
• 1 unit of onion
• 1 tablespoon of olive oil
• 1 pinch of salt
• 1 pinch of Pepper

How to make Baked Fish en papillote:

1. We will begin to make this fish en papillote in the oven by cutting the vegetables into julienne strips and putting them in a pan with the hot oil so that they brown. We also add a pinch of salt and stir them until they are slightly poached but not too done, because then we will finish making them in the oven. Then we reserve them.
2. Trick: We do not cook the vegetables together with the fish en papillote in the oven because it does not have the same cooking times and could end up raw.
3. Next, season the portions of fish that we have chosen with salt and pepper and place each one on a piece of aluminum foil, which is where we will make the hake papillote. We put a few poached vegetables on top as well.
4. Trick: It is better to place each serving of fish in foil individually because if they are too large or if we put several together they can break in the oven.
5. Next, we close the aluminum foil as if it were a book, but not very tight, but rather leaving enough space for the hake and the vegetables to fit well and for the cooking steam to fit while the fish en papillote cooks in the oven. Then we make four folds in the three ends of the silver paper inwards so that nothing comes out.
6. Trick: We cannot break or close the hake papillote badly because otherwise the steam will escape and it will not cook well.
7. Finally, we preheat the oven to 200º C and place a tray with all the portions of fish en papillote in the oven. When the packets have swollen like a ball, then we start counting and leave them in the oven for about 10-12 minutes. And ready!