| Level: | Intermediate |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 6 teaspoons unsalted butter, softened
- 1/2 pound Swiss chard, cleaned and roughly chopped
- 2 cups sliced zucchini
- 2 cups sliced asparagus
- 1/2 cup corn kernels
- 12 button mushrooms, cleaned and quartered
- 4 (7-ounce) skinless fillets of wild striped bass
- Kosher salt
- Freshly ground black pepper
- 1/2 cup chopped parsley leaves
- 1/4 cup chopped tarragon leaves
- 2 medium shallots, very finely chopped
- 1 garlic clove, very finely chopped
- 1/4 cup dry white wine
- Lemon wedges, to serve
Instructions
- Preheat the oven to 350 degrees F.
- Fold 4 large square sheets of parchment paper in half. Starting at the fold, cut out a large half heart shape. Open the paper flat on a surface with the point of the heart towards you. Butter the centers of each heart lightly with a teaspoon of the butter.
- Divide the Swiss chard into 4 portions. Place a pile onto each heart, centering it on 1 side of the heart, towards the crease. Top each with 1/4 of the zucchini, asparagus, corn, and mushrooms. Season the fish well with salt and pepper and place a fillet on top of each pile of vegetables. Place 1 teaspoon of butter on each fillet and sprinkle each with some of the parsley, tarragon, shallots, and garlic. Drizzle a little white wine over each.
- Fold the paper over to cover the fish. Starting at the top of the heart, tightly fold over the edges, overlapping each time, all the way to the point, until it is sealed. Tuck under the last fold to keep it closed. Butter the tops of the packets with the remaining butter. Place the packages onto a baking sheet and put them into the oven for 15 minutes.
- To serve, put the papillotes onto plates and unfold them at the table. (Be careful of the hot steam.) Serve with lemon wedges.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 361 |
| Total Fat | 12 g |
| Saturated Fat | 5 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 6 g |
| Sugar | 8 g |
| Protein | 43 g |
| Cholesterol | 174 mg |
| Sodium | 1200 mg |
Reviews
I also found I had to cook it longer than stated in the recipe, but it came out tender and got rave reviews.
I switched a few ingredients and used asparagus tips, diced mushrooms and mahi mahi, but the basic premise was the same.
While chopping the vegetables and putting together the parcels can be a bit time consuming, this is the perfect dish to prepare ahead of time when entertaining at home. Simply create the parcels, place on a baking sheet, and refrigerate until your guests are due to arrive. That way you can enjoy time with your company while they bake!
As for the dish… the fish comes out tender and moist, and the vegetables perfectly cooked. I recommend placing some thinly sliced lemon atop the fish inside the parcel for added flavor, and serving all of it over rice. Also, I’ve found that I need to cook it longer than 15 mins – 20 at least.