Basic Lemon & Herb Fish en Papillote

Foods cooked "en papillote" - in a paper bag - emerge succulent and saturated with flavor. As they bake, the steam causes them to puff up and when you cut into them, you are rewarded with a cloud of aromatic steam - the perfect way to bring a little drama to the dinner table. Gremolata, a simple but delicious mixture of parsley, lemon zest, and garlic minced together, will work with anything from trout or sole fillets to mackerel or bluefish.

Ingredients

3 Tbs. chopped parsley

2 cloves garlic, minced

1 Tbs. minced lemon zest

4 shallots (both white and green parts)

450 to 700g fish fillet, in four equal portions

Salt and freshly ground black pepper to taste

1 Tbs. lemon juice

SERVES: 4

Method

Heat the oven to 230°C.

To make the gremolata, mince the parsley, garlic, and lemon zest together. Set aside.

Cut the shallots into 5cm lengths and slice them lengthwise. Season the fish with salt, pepper, and lemon juice, and spread the top with butter, if desired.

Divide the shallots among four sheets of parchment, top each with a portion of fish, and top the fish with a portion of gremolata. Seal the packages and bake on a sheet pan until puffy and browned, about 8-12 min.