This classic and simple method of steaming fish in parchment paper is also called Fish en Papillote. It works great with all white fish and your favorite veggies.
What is White Fish?
White fish refers to several types of mild-flavored fish with white flesh. These fish are generally lean and have a delicate taste and texture. Examples of white fish include cod, haddock, hake, pollock, and sole.
Their versatility in cooking makes them popular, as their neutral flavor works well with various seasonings and cooking methods. They are commonly used in dishes like fish and chips, baked fish, and fish tacos.
What's the difference between Red and White Fish?
The primary distinction between red and white fish lies in the color of their flesh and the types of fish they represent. Red fish, such as salmon and trout, have pink to reddish flesh due to their diet, which is rich in pigments like astaxanthin. These fish typically have a more robust flavor and higher fat content, contributing to their unique taste and flakiness.
Conversely, white fish, including cod, haddock, and sole, possess white or pale flesh. They are leaner and have a milder flavor, making them versatile for various cooking methods and seasoning options.
Lemon-AID Paper Fish
Sometimes we just want something light and quick on the go. This is one of my favorite concepts and it can be easily modified to produce leftovers or make for a bigger crowd.
Ingredients
- 4 Filets of your favorite White Fish
- 1 tbsp Flavor Seed’s Lemon-AID
- 1 tbsp Olive Oil, divided
Fillings
- Fresh Herbs (optional - thyme or parsely)
- Thinly cut Vegetables of choice
Dressed Cous Cous Salad
- 2 cups of Israeli Cous Cous
- 2 ½ cups of Vegetable Broth (or Seafood Broth)
- 2 tbsp of Lemon Juice
- ¼ cup of Minced Herbs (optional)
- 1 tbsp of Olive Oil
- ½ tbsp of Salt
Instructions
- Preheat oven to 375. Gather 4 equal pieces of parchment paper folding each in half. Unfold and lay down herbs, vegetables and capers then fish. Drizzle with olive oil and season with Lemon-AID seasoning.
- Wrap in parchment paper starting with folding one side completely over (closing the heart shape with ingredients inside) and sealing the edges by making overlapping folds (starting at the V of the half heart) until closed.
- Steam in the oven for 10 to 15 minutes (possibly longer if you have a thick filet)
- While fish is steaming prepare cous cous by bringing the vegetable broth to a boil.
- Ounce boiling, stir in cous cous and remove from heat. Cover with sit fitting lid.
- After 15 minutes, remove lid and fluff with fork before stirring in olive oil, lemon juice and minced herbs.