Rockfish en Papillote with Julienned Vegetables
PRINT THIS
VIEW LARGER
PRINT THIS
Rockfish en Papillote with Julienned Vegetables
- dinner
- entrée
- 1-2 serving
- 35 minutes
Ingredients
- 4 - 6-8oz fillet of fresh Pacific Red Snapper (also known as Rockfish)
- 1 large square sheet of parchment paper
- 1/3 cup julienned sweet red onion
- 1/3 cup julienned leeks
- 1/3 cup julienned carrots
- 3 cloves of garlic, diced
- 1 lemon (1/2 sliced thin for packet)
- 2 tsp olive oil
- Salt and black pepper
Directions
- Preheat the oven to 400 f.
- Season the rockfish with salt and pepper.
- Fold the parchment paper in half, then open back up. Place ¼ C onion, ¼ C carrot, ¼ C leek, and ½ tsp minced garlic on one side of the crease. Leave about and inch of room from the crease.
- Season with salt and pepper.
- Lay the rockfish on the vegetables and place lemon slices on top of the filets. Fold the parchment back over.
- Seal the packet of parchment by crimping the edge over in a half moon shape. Place packet on a baking sheet and bake in the oven until the parchment puffs up and turns brown, about 15-20 minutes.
- Serve the full packet while still puffed up with remaining 1/2 lemon if desired, let your guest cut it open!
Serves 4
Recipe by Chef Liz McCune, founder of Eat Seattle.