FISH FLORENTINE EN PAPILLOTE

“En Papillote” is a fancy term that means “in parchment.” Baking fish in a parchment package allows it to cook gently and retain a lot of moisture. For this recipe, we pair white fish fillets with spinach, herbs and other vegetables.

Yield: Serves 4

FISH FLORENTINE EN PAPILLOTE

Ingredients

  • 1/2 cup salted butter, divided
  • 12 cups fresh spinach
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 2 cups sliced mushrooms
  • 2 cups julienned leeks (white and tender green portions only)
  • 1/2 cup julienned carrot
  • 1 clove garlic, finely chopped
  • 1/2 tsp tarragon, crumbled
  • 4 firm-fleshed white fish fillets, 1 inch thick (about 6 oz/175 g each)
  • Salt and freshly ground pepper*
  • Canola oil*
  • Lemon wedges*
  • Chopped fresh parley*

Directions

  1. Cut four pieces of parchment paper, each measuring 14 x 12 inches. For each piece, fold in half to make a 7 x 12 inch rectangle. Starting at folded edge, cut parchment paper in a half-heart shape, cutting as close to open edges as possible. Unfold parchment paper to reveal a heart shape; set aside.
  2. Melt 2 tbsp butter in a large nonstick frypan over medium heat. Add spinach, 1/4 tsp pepper; cook, stirring, until spinach wilts. Remove from heat; drain. Place spinach in a potato ricer and squeeze firmly until all excess moisture is removed; set aside.
  3. Melt 2 tbsp butter in same frypan over medium heat. Add mushrooms and saute until lightly browned, about 5 minutes. Transfer mushrooms to a plate; set aside.
  4. Melt 2 tbsp butter in same frypan over medium heat. Add leeks, carrot and garlic; saute for 3 minutes. Stir in tarragon. Transfer leek mixture to a plate; set aside.
  5. Preheat oven to 400°F. Place spinach, dividing equally, in a mound the size of one fish fillet on one side of each piece of parchment paper. Top spinach with mushrooms and leek mixture, dividing equally. Sprinkle both sides of fish fillet with additional salt and pepper. Top each mound of vegetables with 1 fish fillet. Dot remaining butter on top of fish fillets, using about 2 tsp butter on each fillet. For each piece, lightly brush edges of parchment paper with oil. Fold parchment peper over filling so that edges of parchment paper meet, forming a packet. Starting with round end of parchment paper, begin closing all edges by making small overlapping double folds. Twist pointed end of parchment paper and fold under to seal packet completely. Carefully place packets, fish side up, on parchment paper-lined rimmed baking sheets.
  6. Bake for 15 - 18 minutes, or until fish flakes easily with a fork. Place packets on dinner plates. Cut open packets and serve immediately with lemon wedges and parsley.
Nutritional analysis per wing:

72 calories, 3.8 g fat, 5.7 g protein, 2.9 g carbohydrate, 0.1 g fibre, 266 mg sodium

Tip: ATCO Blue Flame Kitchen used halibut fillets in this recipe.