Baking fish en papillote is a method to always keep in your back pocket. A fool-proof (and rather aesthetically pleasing) option for creating a truly wonderful meal, we can’t think of a simpler way to serve up some beautiful, seasonal fish fillets.
INGREDIENTS
3 King George whiting fillets
1 large shallot, finely sliced
1 leek, tops finely sliced length-ways
1 lemon for zesting
1 sprig of lemon thyme, picked
Dill sprigs, picked
50ml white wine
A generous knob of salted butter
Extra virgin olive oil
Sea salt
METHOD
Pre-heat your oven to 180 degrees celsius. Dress the whiting fillets with the dill sprigs and lemon zest, and season with salt.
Roll the fish gently into a coil (this creates a more even cooking surface).
Prepare the base of your parchment paper, then place the leeks and shallots on it with a drizzle of olive oil and a pinch of salt.
Place the KGW fillets on the top, with knob of butter a sprig of thyme.
Fold your parchment paper parcel to 3/4 of the way, leaving a gap to fill with white wine.
Gently tilt your parcel, pour in white wine, and seal tightly.
Bake for 12 minutes, slice open, and enjoy 🐟
King George Whiting en Papillote
