Triggerfish En Papillote
Triggerfish, baked en papillote with olives, roasted tomatoes, shallot, oregano, garlic, lemon and butter served over a bed of jasmine rice.
Difficulty:
Easy
Time:
25 Minutes
Calories: 287
ABOUT THE DISH
En papillote, french for “in parchment”, is a method of cooking where food is placed in a folded pouch and baked, keeping moisture inside to help steam the food. This cooking technique works great with fish and vegetables in particular, because of the flavors that can easily be added and the quick cooking time.
Typically, when served in a restaurant, the papillote will be opened at the table to allow the guest to experience the aroma as soon as the pouch opens.
Ingredients
Green olives
Roasted tomatoes
Lemon
Garlic
Shallot
Jasmine rice
Parchment paper
Triggerfish
Cooking terms for this recipe
Chiffonade
To finely slice vegetables or herbs. Best done by stacking the leaves and rolling, then slicing.
Parchment
Strong, thick paper used for cooking.
Steam
To cook a food with water vapor.
What you need
Sheet tray with rimmed edges
Small sauté pan
Small pot