Fish Fillets En Papillote

Fish Fillets En Papillote
Photo by Scott Phillips


  • Leaves from 1 small bunch fresh tarragon or flat-leaf parsley
  • 1-½ to 2 lb. fish fillets (such as salmon, halibut, or cod), skin removed, cut into four pieces of equal thickness, seasoned with salt and pepper
  • ¾ lb. wild or cultivated mushrooms, thickly sliced or quartered
  • Salt and freshly ground black pepper
  • 4 Tbs. unsalted butter
  • ½ cup dry white wine, Madeira, or good dry sherry
  • 1 small clove garlic, finely chopped
  • + 2 more ingredients
    • 1 egg white (if you’re using parchment)
    • 2 Tbs. olive oil

Chop the tarragon with the butter. This way, the leaves are immediately coated and don’t turn black. If you’re using parsley, this isn’t an issue. Just chop the parsley fine and work it into the butter in a bowl with a wooden spoon. Sauté the mushrooms over high heat in the olive oil until they ...

View full recipe at Fine Cooking


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