Greek Fish en Papillote is healthy and delicious recipe cooked in either parchment paper or aluminum foil. The recipe is using the popular En papillote method of cooking in which the food is put into a folded pouch or parcel and then baked. This method is most often used to cook fish or vegetables.
Greek Fish en Papillote
- 6 oz 2 firm white fish fillets (tilapia, snapper, cod)
- 1 lemon, sliced
- 2 tsp Greek seasoning spice mix
- 1 small red onion, sliced
- 1/2 cup halved cherry or grape tomatoes
- 1/2 cup halved, pitted kalamata olives
- 4 sprigs fresh oregano
- 2 tbsp extra virgin olive oil
- Preheat the oven to 375° F.
- Make 7.5×12 inch rectangle from folding the parchment paper in half.
- Slice the red onion in slices and place them on the right half of each square leaving space between the onions and the edge of the paper.
- On top of the onion place each fish fillet and season with one teaspoon of Greek seasoning spice mix and a few drops of olive oil.
- Over each piece of fish, place half of the lemon slices. Outside of the fillets, place the tomatoes and olives with two fresh oregano over the top.
- Fold the paper over and fold/crimp the edges to close and seal the packets well.
- Transfer them to a baking dish with a baking sheet at the bottom and bake for about 8 to 12 minutes.
- Let it cool then serve with the sealed packets on individual plates, without opening them.
Inspiration and adaptation: thewanderlustkitchen.com, pandespani.com, wikipedia.org
Explore other recipes from the traditional Greek cuisine.