2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Baking on paper is a classic cooking technique. During the heyday of French haute cuisine, it provided a pompous dissolution of the paper package by the waiter, thus a powerful cloud of fragrant vapors enveloped the stunned customer.
Today, such theatricality is not fashionable, but the half-baking-half-stewing of fish in paper ensures its complete, balanced and even flavoring with the spices selected for the dish.
Universal way to cook fish in baking paper:
A piece of baking paper is folded in half and cut into a heart shape. The selected products are placed next to the fold in the middle of the heart. It is sealed, starting from the sharp end with a double hem 3-4 cm long and 1 cm wide.
Identical to this, several more double hems are made, the last one being at the top of the heart. Already sealed on all sides, the dish is ready for baking.
Fish in parchment
For 2 servings
Necessary products: 2 medium-sized cleaned fish (trout, bream) or 2 large pieces of fish fillet (salmon), 1 tbsp. olive oil, 1 lemon, 7-8 green olives, sea salt, pepper, a large bunch of thyme or rosemary
Method of preparation: The oven is heated to 180 degrees. The fish is smeared with olive oil on the outside and inside, salted and seasoned with black pepper. Each fish is placed on a large long piece of baking paper. The lemon is cut into strips together with the peel, and the olives - into circles. Fill the fish with part of the resulting mixture and add whole sprigs of thyme or rosemary.
If you bet on fish fillets, then cover them with the mixture. The fish is wrapped tightly in paper, the ends of the packages are tied with twine or stapled so that the steam does not come out during cooking. Bake for 15 minutes, then remove and leave to cool for 5 minutes. The paper is cut and the fish is placed on plates. The remaining olives and lemon are used for decoration before serving.
Fish with herbs in paper
For 2 servings
Necessary products: 2 fish (sea bass, bream, trout) - gutted and cleaned, 1 bunch fresh dill, 1 bunch fresh parsley, 1 bunch fresh thyme or 1 packet dry, 3 medium potatoes, salt, pepper, olive oil, 100 ml beer, 20 g butter, optionally - dried tomatoes in canned olive oil, capers
Method of preparation: Peel the potatoes and cut into medium pieces. Season with butter, salt and pepper and bake in a preheated oven at 200 degrees. During this time, the fish is salted in the cavity and filled well with herbs, which can also be chopped. Capers and dried tomatoes can be added to the filling if desired.
Remove the potatoes from the oven after about 30 minutes. A large tray was lined with baking paper. The semi-finished potatoes are poured into it, and the two fish are placed between them. They are positioned with the hole down and carefully supported with potatoes on all sides.
The fish is watered with olive oil. Everything is well covered with baking paper and can even be stapled. Bake for 25-30 minutes in a preheated oven. When served, green herbs are extracted from the fish. Leave only the dried tomatoes and capers.
Fish in paper
Necessary products: 600 g white fish fillet, 1 onion, 1 red pepper, 1 green pepper, 1/2 bunch dill, 1/2 lemon, 4 tbsp. dry white wine, 2 tbsp. olive oil, 1 tsp. ground black pepper, salt
Method of preparation: The fish fillet is dried and cut into 4 parts. Onions, peppers and dill are finely chopped. Cut 8 circles out of the baking paper. The fillets are distributed on 4 of them. Place 1 circle of lemon, 1/4 of the peppers, onion and dill on each fish fillet.
Season with salt and pepper and sprinkle with wine on top. Cover the top with the remaining circles of paper, closing the edges tightly. The resulting bags are carefully transferred to a fireproof tray. Bake in a preheated oven at 190 degrees for about 12-15 minutes.
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