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Ocean Perch Fillets Baked en Pappilote (in parchment paper)

  • Category: Fish
  • Submitted By: Isaac Owsley
  • Town/State: Sonora, CA
  • Serves: 4
  • Preparation Time: 15 minutes
  • Total Cooking time: 15 minutes

This is a very simple and quick to prepare dish with a wonderful presentation method, each person being served a puffed pouch than when opened, puffs out a cloud of aromatic steam that delights the nose and tempts the palate. Ocean Perch is a very mild, firm textured fish that most of the time is virtually completely boneless when filleted, but just about any firm textured white fish such as alaskan cod, ling cod or halibut will work just as nicely. When prepared in this method the fish almost has a lobster like flavor from cooking in the butter and being locked in its own steam and will please just about any palate. Parchment paper is called for in this recipe, and can be found at just about any supermarket or grocer. If you cant find parchment paper, ordinary tin foil can be substituted with no effect on flavor. Try this dish served alongside rice pilaf, or roasted red potatoes with rosemary and olive oil and you have turned a simple easy to make dish into a five star masterpiece.

Amount Measure Ingredients
2 lbs fresh ocean perch fillets skin on (approximately 4-5 fillets)
4 tablespoon butter or margarine
1 small yellow onion or leeks sliced very thinly
1/2 teaspoon garlic salt
1/2 teaspoon black pepper
1/4 teaspoon salt
4-5 sheets parchment paper or tin foil approximately 10″ x 10″ square

To prepare:

Preheat the oven to 350°. On each sheet of parchment thinly spread margarine or butter on one side. Next, lay a thin layer of the onions or leeks on the sheet and then top with the fish. Lay a small pat of butter on the top of the fillet and season with garlic salt, pepper and regular salt. Fold each sheet over on the fillet and fold the edges several times to ensure an airtight seal. place in an ovenproof baking dish on the middle rack of the oven. Cook approximately 15 minutes. Remove from oven and place on individual plates (pouches will be puffed up like little balloons). To serve, place in front of guest and make a slit on top of the pouch with a sharp knife (careful, as steam will be hot) and enjoy.