Blue eye en papillote with herbs & citrus
en papillote is a popular French cooking method that involves cooking and serving food in paper. It’s a great way to cook fish as it ensures the fish remains moist and develops a delicious flavour from the accompanying ingredients. And if you need another reason to try this method of cooking, there is virtually no mess as everything is cooked within the paper.
How long will it take?
What’s the serving size?
What do I need?
- 4 blue eye fillets (approx. 250g each)
- ½ bunch chives, chopped
- ½ bunch coriander, chopped
- 4 sprigs dill, chopped
- 1 large fennel bulb, cored and chopped
- 1 grapefruit, segmented
- 1 blood orange, segmented
How do I make it?
- Preheat oven to 180C. Cut out 8 pieces of baking paper measuring 30cm x 40 cm each. Place two sheets of paper together to create a double layer. Place a fillet of fish in the middle of each double layer of baking paper.
- Scatter remaining ingredients over top of fish. Bring sides of baking paper up to join in the middle and fold together. Fold ends over several times and then staple or tie with cooking twine to secure. Place parcels on oven tray and cook for 20 minutes, or until fish is cooked through.
- Serve parcels on plates with a salad or steamed rice.