1 cup carrots, shredded 1 cup celery, sliced on the bias 2 cups oyster and shiitake mushrooms, roughly chopped 10 green onions, sliced on the bias 20 haricots verbs, cut into 1-inch pieces 4 cups Asian greens: cut baby BOK chop, that SOI or vicuna 1 1-inch piece ginger, minced 1 ½-inch piece lemongrass, minced 1 jalapeño, minced 1 cup each Thai basil and mint, chopped Cut four pieces of parchment paper into heart shapes, about 12-15 at its widest part.
Add a photo Send Print • BASIL BUTTER: 4 • 4 grouper fillets, about 6 ounces each One • One-half cup Basil Butter (recipe follows) 8 • 8 tomato slices 4 • 4 lemon slices 4 • 4 bay leaves • Salt and pepper One-four • One-fourth cup fresh basil leaves, finely chopped 1/2 • 1/2 cup butter, softened 2 • 2 garlic cloves, peeled and minced 3 to 4 • 3 to 4 drops hot sauce Place a spoon of basil butter on each fillet and top with 2 slices of tomato.
Add lemon slice bay leaf, salt and pepper. Place each packet on a dinner plate and slice open the top with knife or scissors.
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Parchment paper4 skinless Grouper filletsAsparagus either whole or chopped depending on of thickness combination of fresh rosemary, sage and chives1 large sweet onion, thinly sliced juice of ½ lemon and lemon slices freshly ground black pepper and garlic salt4 teaspoons butter or olive oil Repeat with the other three pieces of parchment and ingredients. Season each with garlic salt and pepper and a pat of butter or olive oil on top.
1 medium red onion, sliced 1 green bell pepper, sliced 1/4 cup extra-virgin olive oil 2 pints cherry tomatoes 2 cloves of garlic, minced 1/4 cup dry white wine (I used a Avignon Blanc) 2 smallish (very precise I know) zucchini, sliced 4 grouper fillets (7-8 ounces each) 1/4 cup fresh basil leaves 1 tsp dry oregano sea salt freshly ground black pepper parchment paper butcher’s twine (I just asked my butcher, and he cut me off a nice long piece gratis!) Rinse and pat dry the grouper fillets and then season all sides lightly with salt and pepper; set aside.
Spoon some sauce mixture over each fillet and top with a few basil leaves and some dried oregano. Carefully transfer the cooked packages to individual plates and cut open at the table.
Don’t miss this opportunity to add a simple yet delicious seafood dish to your recipe collection! Enpapillote is a French term and is a favorite way of preparing fish in New Orleans; so feel free to spice it up a notch by adding your favorite Creole or Cajun seasoning.
Aromatics, such as thyme, pearl onions and capers, are also enclosed in the package to flavor the fish. Remove from oven, place packet on dinner plate and cut open just before serving.
In a small saucepan, heat remaining vegetable stock with butter. Layer a portion of the seasoned vegetable mixture on one side of parchment paper.
Grouper with Fennel enPapillote is a wonderfully elegant fish dish. I made this dish when I was doing a lot of cooking from Le Cordon Blue at Home.
I may not get to Paris to study at the Cordon Blue, but I can have my own romantic adventure, cook the food, put on my little black dress, (yes I have one) sweep up my hair and invite you to a dinner party. I generally do not cook enpapillote, which means in paper, because I tend to grill my fish.
The recipe stretched me personally because I had forgotten how good a little of butter can be on fish, and I had never braised fennel, which I eat a lot of, typically raw in salads, or in soups. Some people don’t enjoy fennel, thinking it’s too strong in licorice flavor.
The fish was able to absorb all the flavoring of the fennel and the herbs (in this case basil and the fennel tops) and, although it was such a simple recipe, it had a layer of flavors that gave this dish a quiet elegance, (very Audrey). The original recipe calls for snapper, but I was able to purchase wild grouper which served as a good substitute.
Wrapped up in parchment paper, the grouper cooked for about 20 minutes, but later in the week I used a thinner flounder and it was ready in ten. The result: A beautiful, healthy, french dinner made in under 30 minutes.
For a really nice presentation, pair it with these light and easy cucumber noodles with fresh pesto. Cut aluminum foil OR parchment paper into 4 large squares (approximately 12” x 12”).
On a flat surface, place a cod fillet on one square, positioning it toward the bottom center. Sprinkle the cod with salt and black pepper, as desired.
Top the fillet with sliced tomatoes and a drizzle of pesto. Set the sealed pack on a large rimmed baking sheet and repeat process with the remaining 3 cod fillets.
Cut aluminum foil (or parchment paper) into 4 large squares (approximately 12” x 12”). On a flat surface, place a cod fillet on one square, positioning it toward the bottom center.
Sprinkle the cod with salt and black pepper, as desired. Set the sealed pack on a large rimmed baking sheet and repeat process with the remaining 3 cod fillets.
Place oil on parchment, just above the fold line then, put cod (or other white fish, such as halibut, haddock, grouper, hake, turbot, Pollock, tilapia) in the center and drizzle with Champagne/white wine. Add 2 sprigs of thyme, 2 lemon slices, 2 parsley sprigs and ½ tsp fennel seeds on each piece of fish.
Leave some room in your packet for it to puff up in the oven, don’t wrap it tightly. Let your guests open the packet (like a bag of potato chips) and spoon juices over the fish.