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

Featured Ingredient Partners:

Triggerfish:

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.

Sheet tray with rimmed edges

Small sauté pan

Small pot

Step 1: MISE EN PLACE

Read through entire recipe before getting started. Preheat oven to 400ºF. Rinse and dry all produce. Mince garlic. Peel shallot and julienne. Cut lemon in half and then slice half. Chop olives. Remove oregano leaves from stem and chop. Remove trout from the package and pat dry. Remove the triggerfish from the package, rinse and pat dry.

Step 2: COOK THE RICE

In a small pot add jasmine rice and 2 cups of water. Bring to a boil, reduce heat to low and cover. Cook for about 15 minutes until all the water has been absorbed and rice is soft and fluff.

Step 3: SAUTE THE GARLIC AND SHALLOT

Heat a small sauté pan on medium heat with 1tsp. of oil. Add shallot and garlic to pan and sauté until fragrant and starting to soften, about 2 minutes. Remove from heat.

Step 4: MAKE THE PAPILLOTE

Place triggerfish on one side of each piece of the parchment paper. Ingredients will be divided evenly between the two packages. Top the triggergish with: shallot and garlic mix, green olives, tomatoes, lemon slices, 1 butter pat per filet and sprinkle with chopped oregano. Fold the parchment paper over and start folding the edges until the entire packet it sealed (See Chef’s Tip). Place the packets on a lined baking sheet and bake for 8-10 minutes.

Step 5: PLATE YOUR DISH

Divide the jasmine rice between two bowls. Remove triggerfish from oven, carefully open one side of the parchment package and be vary careful of steam. Slide the triggerfish out on top of the rice and top with any juices from package.

Step 6: CHEF’s TIP: En Papillote

When using the technique of en papillote (in paper) you want to make small folds all around the edges like pictured above. This will help ensure a good seal for your pouch.