Barramundi en Papillote
Cooking fish en papillote (baked in a parchment paper pouch) is one of the best ways to keep it moist and tender while infusing it with flavor.
We create individual, customizable pouches of barramundi with bell peppers, lemon, and red onions for a bright and light dinner that can go straight from the oven to the table.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
4 Barramundi fillets, thawed and skin removed
4 Lemons, 2 thinly sliced, 2 cut in half
1 large shallot, thinly sliced
2 inch piece of ginger, cut into fine matchsticks
1 orange bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 jalapeño pepper , thinly sliced (optional)
salt and pepper
1 tablespoon unsalted butter
1/4 cup coriander leaves
4 pieces of parchment paper large enough to fold over barramundi fillets, with a little extra room.
more Meyer lemons for garnish
Preheat oven to 220 degrees©. (210 degrees© for fan forced ovens) Season both sides of the Barramundi portion with salt and pepper.
On your work surface, lay one piece of parchment paper. Fold parchment in half and draw a half heart shape starting on the folded edge. Cut out heart shape and unfold paper.
Build your packets
On one side of the parchment paper, layer 3-4 lemon slices, 1 piece of Barramundi, 1/4 of the shallots, ginger, bell peppers and jalapeños. Squeeze one half of a lemon over the top of the vegetables, dot with 1/4 tablespoon of the butter and season with salt and pepper. Repeat with the remaining 3 packets.
Fold other flap over the Barramundi and vegetables and using tight, small folds, seal the two pieces of parchment together, twisting the tale end shut at the bottom.
Place parchment packets on a baking sheet and bake for 15 minutes. Remove from oven. Cut a cross in the top piece of parchment with kitchen scissors to open, garnish with lemon wedges and coriander leaves and serve immediately.