En Papillote is a French term for cooking in parchment, I am using tinfoil because it holds better with the same result. There are several advantages of cooking En Papillote, easy to prepare, hold in all the flavours, and it takes the smell of fish from the kitchen. You can use all kinds of fish and chicken fillets with different types of garnishes in this type of cooking. I am simply using lemon, spring onion and butter. I was looking for whole sea bass they were not available, I got whole hake. If you have not tried this method of cooking fish before, you will find very easy. Today I am leaving the head on the fish foe effect, it can be removed before cooking if you wish.
Ingredients,
4 x 750g Whole hake or any fish of your choice
500 Ml Fish stock(using a cube)
12 Washed and trimmed spring onions
Juice of 2 lemons
100g butter
Rock Sea Salt/Pepper
Rind of lemon cut into strips
Chilli oil
Tinfoil
Method,
Wash and trim the hake
Place a square shape of tinfoil on the table
Place 3 spring onions across the centre of the foil
Place the whole fish across the onions
Score the skin of the fish about 4 times
Season with pepper and sea salt
Pour the lemon juice over the fish
Rub the butter onto the fish
Pour a little fish stock on to the fish
Fold the foil over to form a triangle
Where the sides of foil meet fold over to seal
This very important to not let the steam escape
Place on oven tray 2 on each tray
Place in a pre heated oven 200c for 12 mins
Tin foil will expand with the steam
Remove from oven
Carefully place tinfoil on plate
Cut foil with sharp knife ( careful of the steam )
Slide the fish from the tin foil onto plate
Sprinkle with strips of rind of lemon
Drizzle with chilli oil
Serve with boiled potatoes or chins
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