(^42) • MARCH 2020
HEALTHY DISH (^) * recipe makeovers full of modern flavor
Perfect, Flaky Fish
Love fish but hate the kitchen odor? This recipe is for you
BY JONNY BOWDEN, PHD, CNS, AND JEANNETTE BESSINGER, CHHC
The term “en papillote” literally means “in parchment.” It is a French
culinary technique for cooking individual servings of food inside of
packets of tightly folded parchment paper. Cooking en papillote allows
food to gently steam inside of a sealed environment, thus concentrating
the flavors and containing the odors—which is perfect for fish.
You can easily combine lighter, quick-cooking veggies and fresh
herbs or pungents with the fish to create tasty little “one-packet”
meals. As the servings are individual, the technique works equally
well for just one or several servings. This fish dish is an absolutely
wonderful way to lighten up your evening fare!
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Mix it Up
You can use any kind of skinned
and deboned fish—try different
varieties to find one you love.
Mix-and-match different veggies,
spices, and sauces to create your
own flavor combinations.
FOR VEGETABLES, TRY: thinly
sliced fennel, sweet or green
onion, bell peppers, greens of
all kinds, haricots verts, sundried
tomatoes, or cooked artichoke
hearts. You can also use thin
slices of lemon, lime, orange,
or grapefruit.
FOR FRESH HERBS, TRY: chives,
thyme, parsley, dill, and⁄or cilantro.
FOR SIMPLE SAUCES, TRY: lemon
or lime and olive oil, sweet teriyaki,
peanut sauce, miso paste, mustard
mixed with dried dill, olive oil mixed
with Cajun spices, hot sauce or
harissa, Greek dressing, or Italian
vinaigrette.
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