Rouget en Papillote
Rouget en Papillote is a classic French dish where the fish is baked in a parchment paper pouch. This method allows the fish to steam in its own juices and the flavors of the added ingredients, resulting in a moist and flavorful dish.
Ingredients - Serves 2
- Parchment paper - 2 sheets
- Salt and pepper - To taste
- Olive oil - 2 tablespoons
- Garlic - 2 cloves, minced
- Fresh herbs (such as thyme, rosemary, parsley) - A handful
- Lemon - 1, sliced
- Rouget (red mullet) - 2 whole fish, cleaned and gutted
Let's Get Started
- Preheat your oven to 400°F (200°C).
- Lay out the parchment paper and place each fish in the center.
- Season the inside and outside of the fish with salt and pepper.
- Stuff the cavity of each fish with the sliced lemon, fresh herbs, and minced garlic.
- Drizzle the olive oil over the fish.
- Fold the parchment paper over the fish, crimping the edges to seal the pouch.
- Place the pouches on a baking sheet and bake for 15 minutes, or until the fish is cooked through.
- Carefully open the pouch (watch out for the steam) and serve the fish with its juices.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Calories: 250
- Fat: 10g
- Carbs: 5g
- Protein: 30g
- Sodium: 500mg
- Sugar: 2g
