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Fish en Papillotte (in parchment paper)

Featured in the Honolulu Star-Advertiser on May 23, 2018.
Recipe compliments of Chef Salvo Coppola, instructor at Kapiolani Community College.



Fish en Papillotte (in parchment paper)

  • Parchment paper
  • Butter, melted as needed to seal edges of paper
  • 2 tablespoons julienne leeks
  • 2 tablespoons julienne carrot
  • 2 tablespoons julienne celery
  • 2 tablespoons julienne red bell pepper
  • 2 (6-ounce) pieces white fish, with or without skin
  • Salt and white pepper to taste
  • 4 tablespoons basil butter


Cut two heart-shaped pieces of parchment paper large enough to contain one portion of fish and vegetables when folded in half. Brush the edges of each piece with butter.

In a small bowl, toss vegetables together. Place half the amount of vegetables on one half of the paper. Season fish with salt and pepper and place on top of vegetables. Place 2 tablespoons basil butter on top of fish. Repeat for the second piece of fish.

Fold each piece of paper in half and crimp or fold edges in 1 1/2 to 2-inch sections to seal. Place "papillottes" on sheet pan and bake at 450°F for 8-10 minutes.

When baked, the parchment paper should puff up and brown. Remove from oven and serve immediately. Let each person open papillottes themselves. Serves 2.

Note: Julienne = sliced into matchsticks

Approximate Nutrient Analysis per serving (with 2 Tbsp basil butter and not including salt to taste):
400 calories, 28 g fat, 13 g saturated fat, 150 mg cholesterol, 250 mg sodium, 3 g carbohydrate, 1 g fiber, 1 g sugar, 33 g protein


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