Remember that we kicked off Fish Friday Foodies this year. It's a group of seafood-loving bloggers, coordinated by Wendy of A Day in the Life on the Farm. We share fish and seafood recipes on the third Friday of the month. This month, Karen of Karen's Kitchen Stories is hosting. Our theme for March: Seafood En Papillote.
En papillote is a method of cooking that involves making an envelope out of parchment paper and roasting the fish in the package. I love it! The steam produced in the packet keeps the fish moist, and it's a fun presentation to open the fish packet at the table.
Ingredients serves 4
- 4 wild salmon filets
- dried (or fresh) Makrut lime leave
- freshly squeezed lime juice
- olive oil
- freshly ground pepper
- bitters for serving (I had Makrut Lime-Bay Leaf bitters on-hand from one of my favorites: Bar Cart Cocktail Co.)
Preheat the oven to 400 degrees F. Lay one filet on a piece of parchment paper, approximately 12" square - or enough that you can completely envelop your filet and create a parchment packet.
Lay dried Makrut leaves on the filet. Drizzle the filet with lime juice and olive oil. Sprinkle with freshly ground pepper.
Bring the sides of the parchment up around the filet and fold the edges together, rolling it down to the fish. Crimp the ends together, folding them in till fish is enclosed. Place the packets on a baking sheet.
Roast for 25 minutes. Remove pan from the oven and let steam for another five minutes. Serve the packets on a plate and let each diner open his or her own.
To serve, have diners drip the bitters on their own fish.
I served this on top of mashed golden potatoes and a green salad.