Fish in Parchment

This French way of preparing paper-wrapped food is essentially akin to steaming. When cute packages resembling gifts (separately for each of the guests) are enrolled at the table, the wonderful aromas are impressive and urge you to quickly taste the delicious dish. The shape of the bags does not matter (the classic is a crescent moon made from a rectangular sheet).

Summary

Ingredients

• Fillet of sea fish (perch, halibut, or salmon) – 4 pcs.
• Coarse salt
• Ground black pepper
• Spinach leaves – 2 cups
• Lemons – 2 pcs.

  For caper and lemon butter:

• Butter – 2 tbsp
• Chopped parsley – 2 tbsp
• Salted capers (rinsed) – 2 tbsp
• Grated lemon zest – 1 tbsp
• Chopped garlic – 1 teaspoon.

Instructions

1. Preheat oven to 200 degrees. Season the fish with lightly salt and pepper on both sides.
2. Cut 4 rectangles of 30×40 cm from sheets of parchment paper. Fold them in half (across) and unfold.
3. Divide the spinach leaves onto four pieces of paper (one side of the fold line).
4. Toss all the ingredients for the butter with the capers and lemon. Divide the prepared mixture in two.
5. Divide one half of the caper oil into four more parts and spread over the spinach.
6. Place two lemon circles on the butter (chop one lemon).
7. Spread the fish fillets on the lemon slices, and the remaining oil on top.
8. Wrap the paper and make a crescent-shaped bag – start at one corner, carefully folding the edges with slight folds. Place on a baking sheet.
9. The fish is cooked on parchment in the oven for about 15-20 minutes. (Time can be calculated from the thickness of the fish fillet: approximately 8 minutes for every 2.5 cm of fillet thickness.)
10. Serve cooked fish in parchment, one bag on each plate (open the bags at the table carefully, using kitchen scissors). Serve the fish with lemon wedges.

Enjoy your meal!