This beautiful French fish is flavorful and fantastique!
I’m back in the lab preparing another Mad Science recipe for you, and this one is not just fancy-looking — it’s delicious! Having company? This scrumptious French fish will wow your guests too.
What’s so fancy about this French fish recipe? It’s baked en papillote — that is, in parchment paper. This method keeps the fish tender and full of flavor and nutrients. You get to prepare your fish (salmon, mahi-mahi, whatever you like) with your side dish, and it’s all ready at once. It’s a French culinary treat, but don’t worry — it’s simple and almost foolproof. Just give yourself enough time!
Use your favorite protein, vegetables and herbs to make this recipe your own.
Let’s get started, shall we?
Fancy French Fish Recipe
You’re so fancy!
2 precut sheets or one long sheet of parchment paper
1 or 2 6-oz. fish fillets, such as salmon or mahi-mahi
1/4 to 1/2 cup finely julienned vegetables, such as celery, zucchini, fennel — you name it
1 teaspoon lemon zest and thinly sliced lemon
Fresh dill or tarragon
Salt and pepper
1/4 cup liquid, such as water, stock or white wine
Oh, boy, here we go!
Preheat oven to 425°. Lay down parchment paper. Make a nest of the vegetables and season with salt and pepper. Put a fish fillet in the nest and season it, too. Sprinkle the contents with lemon zest and cover everything with fresh dill or tarragon. Top with lemon slices. Make a packet of the parchment paper. Don’t close it up completely before adding liquid. Put your packet on a cookie sheet and bake for 10 minutes. Keep the oven door closed for the full 10 minutes. As soon as you pull the French fish out of the oven, the packet will deflate. Let sit five minutes.
Be careful: Hot spa steam treatment when you open the packet!