Poisson en Papillote (Steamed Fish Parcels) with Garlic Bread

By Linda Gassenheimer, Tribune News Service

Here’s a simple way to make fish that is always juicy and flavorful. I cook the fish in a parcel, allowing it to steam with herbs and vegetables which flavor the fish. The parcels can be served directly at the table or opened in the kitchen and served onto individual plates.

I like to have everyone open their own parcel at the table, so they can savor the aroma as it’s opened. Some garlic bread goes well with this meal.

HELPFUL HINTS:

–Any type of white fish can be used such as snapper, sole.

–Two teaspoons minced garlic can be used instead of crushed garlic for the garlic bread.

COUNTDOWN:

–Preheat oven to 450 degrees.

–Prepare ingredients.

–Microwave the asparagus.

–Prepare the garlic bread.

–Assemble the parcel and bake in the oven.

SHOPPING LIST:

To buy: 2 6-ounce tilapia fillets, 1 bunch asparagus (12 spears needed), 1 bunch fresh tarragon, 1 container reduced-sodium chicken broth, 1 small baguette, 1 roll aluminum foil.

Staples: olive oil, butter, garlic, onion, salt and black peppercorns

Recipe by Linda Gassenheimer

12 asparagus spears,

2 circles aluminum foil about 12-inches in diameter

2 6-ounce tilapia fillets

3 teaspoons olive oil

Salt and freshly ground black pepper

2 tablespoons tarragon leaves

1/2 cup sliced onion

3 tablespoons reduced-sodium chicken broth

1/2 whole wheat baguette

1 tablespoon butter

4 crushed garlic cloves

Preheat oven to 450 degrees. Trim woody end of asparagus about 1 inch and place on a plate. Microwave for 2 minutes. Place the foil on a counter and add one fish fillet to each foil. Drizzle oil over the fish and sprinkle with salt and pepper to taste. Place tarragon leaves, onion and divide the broth on top of fish. Place 6 asparagus spears beside each fish. Close the parcels and seal the edges together. Place the parcels on a baking tray. Slice the bread in half horizontally. Lay the bread, cut side up next to the foil packets on the baking sheet. Mix the butter and garlic together in a small bowl and spread the mixture on the cut side of the bread. Sprinkle salt to taste on top. Place the baking sheet in the oven for 10 minutes. Watch to make sure the bread turns golden but not burned. A meat thermometer for the fish should read 125 degrees. The fish is done when it is no longer translucent. Serve the parcels on individual plates along with the garlic bread.

Yield 2 servings.

Per serving: 478 calories (32 percent from fat), 17.2 g fat (6.3 g saturated, 6.6 g monounsaturated), 100 mg cholesterol, 43.9 g protein, 40.7 g carbohydrates, 6.3 g fiber, 429 mg sodium.

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