En papillote (or ‘wrapped in paper’) is a classic form of French cookery. It is a very gentle way of steaming fish in an enclosed pocket, while the butter and other juices help infuse it with bursts of flavour and plenty of moisture. The result is an incredibly tender piece of protein.
Prep Time25 minutesmins
Cook Time15 minutesmins
Course: Main Course
Cuisine: French
Keyword: buttermilk, en papillote, fish, Mango, orange
Servings: 4serves
Ingredients
4x 130g white fish filletsskinned and deboned
Orange butter
100gunsalted buttersoftened
1teaspoongingergrated
½chilli
zest of 1 orange
5leavesmint
½teaspoonsalt
Green mango salsa
½small onion
1green mangofirm
½red capsicum
½chilli
10leavesmint
2tablespoonsorange juice
1tablespoonlemon juice
½teaspoonsalt
Instructions
Preheat the oven to 200°C (180°C fan forced).
For the orange butter, grate ginger, finely chop chilli and mint, zest the orange and combine all with softened butter. Season with salt. Refrigerate.
To make the salsa, dice onion, mango and capsicum. Thinly slice chilli and mint and combine all ingredients in a small bowl. Drizzle with orange and lemon juice and mix well. Season with salt.
Prepare four pieces of parchment paper by cutting them into large ovals, approximately 40x30cm. Spread salsa onto one side of the paper. Place fish fillet on the salsa and top with pieces of orange butter. Close the pouch, then starting at one point, tightly fold the edges to form a seal, continuing along the perimeter. Twist the end to prevent it from unfolding. Repeat with the other three portions. Bake for 10-15 minutes, depending on the thickness of the fish. Serve unopened in the paper.
Notes
No steam should escape while baking. Brushing the edges of the paper with egg helps to create a tight seal.