Fish en Papillote (Fish in a Bag)

Name: Fish en Papillote (Fish in a Bag)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: 160g / 5.6oz x 2 snapper fillets (, skin off, pin boned (or other fish fillets, see Note 1)); 3 tbsp extra virgin olive oil (, separated); 200g / 7oz kipfler potatoes (fingerling potatoes) (, peeled and sliced 0.5cm / 0.2" thick - 2 medium (or baby potatoes)); 1 zucchini (, sliced 0.5cm / 0.2" thick); 1 red capsicum (bell pepper) (, cut in half, cored then sliced 0.5cm / 0.2" thick); 1/2 red onion (, cut into wedges 0.3cm / 0.1" thick); 1 garlic clove (, finely minced); 3/4 tsp cooking salt / kosher salt (, separated (half for table salt, 50% extra for flakes)); 1/4 tsp black pepper (, separated); 6 dill sprigs ((Note 2)); 2 tbsp chardonnay or other dry white wine (, (sub low-sodium vegetable stock/broth) (Note 3)); Lemon wedges

Prep 20 min Cook 20 min Serves 2 Source

Ingredients

160g / 5.6oz x 2 snapper fillets (, skin off, pin boned (or other fish fillets, see Note 1))
3 tbsp extra virgin olive oil (, separated)
200g / 7oz kipfler potatoes (fingerling potatoes) (, peeled and sliced 0.5cm / 0.2" thick - 2 medium (or baby potatoes))
1 zucchini (, sliced 0.5cm / 0.2" thick)
1 red capsicum (bell pepper) (, cut in half, cored then sliced 0.5cm / 0.2" thick)
1/2 red onion (, cut into wedges 0.3cm / 0.1" thick)
1 garlic clove (, finely minced)
3/4 tsp cooking salt / kosher salt (, separated (half for table salt, 50% extra for flakes))
1/4 tsp black pepper (, separated)
6 dill sprigs ((Note 2))
2 tbsp chardonnay or other dry white wine (, (sub low-sodium vegetable stock/broth) (Note 3))
Lemon wedges

Steps

1
Pre-heat oven to 190°C / 375°F (170°C fan). Sauté potatoes for 4 min, then add remaining vegetables, salt, pepper and toss briefly. Divide vegetables between parcels, top with seasoned fish, dill, oil and wine. Seal the parcels and bake 18 min, then rest 3 min before opening.
2
Preheat oven to 190°C / 375°F (170°C fan-forced).
3
Cook potato - Heat 2 tablespoons of the oil in a non-stick skillet over medium-high heat. Add the potatoes and cook for 4 minutes, stirring regularly (use 2 wooden spoons if needed). They should pick up a little colour but not too much.
4
Cook the rest of vegetables - Add the zucchini, capsicum, red onion, garlic and half of the salt and pepper. Toss everything together for about 1 minute, then set aside.
5
Place two pieces of foil on your work surface (50cm / 20" long x 30cm / 12" wide), then top with a sheet of baking paper/parchment paper (40cm / 16" x 30cm / 12"). Divide the vegetables between the two, placing them in the middle. (Note 4)
6
Fish - Pat the snapper fillets dry, season both side with the remaining salt and pepper, then place on top of the vegetables.
7
Place 3 dill sprigs on top of each fish. Drizzle with the remaining olive oil and pour 1 tbsp of white wine over each.
8
Build the parcels (video is helpful here) - Bring the short edges of the foil and baking paper together and fold over twice to seal that side. Press down gently along the fold to flatten it. Then, working on one end, fold each corner in to form a triangle, then fold that triangle over twice more to lock in the seal. Repeat on the other end so both ends are sealed the same way. Redo the same with the other parcel.
9
Bake & rest - Place the parcels on a baking tray and cook for 18 minutes. Remove and let rest for 3 minutes. (Once cooked, the core fish temperature should read at least 55°C / 130°F.)
10
Serving - Grand opening time! Open the parcels, watch the steam escape, squeeze some lemon juice over and eat while hot with some crusty bread on the side.