A delicious fish recipe for gurnard en papillote! Watch the Youtube video to make you’re gurnard en papillote as quickly as possible!
I am preparing a fish fillet ‘en papillote’. En papillote is a method where the fish is wrapped in a paper package and placed in the oven. This way all the delicate flavours of the fish are preserved. If you want to prepare fish in a healthy, quick, easy, affordable and incredibly tasteful way, this is the recipe you are looking for.
You can use almost any other type of fish for this preparation. I advise you to open the package on the table so your guests can enjoy all the beautiful fragrances that are coming out.
Pre-heat the oven at 175° Celsius/350° Fahrenheit.
Place the garlic, shallot, basil, olives and tomato on baking paper. Place the fish fillet on top with skin facing up. Splash with some olive oil and the fish stock, and season with salt and pepper (a bit of white wine is also a great tastemaker).
Carefully fold the fish in baking paper so all the sides are closed. Place this ‘package’ on an oven plate.
Place the plate in the oven for 5-8 minutes, depending on the thickness of the fillet. Get it out of the oven and open carefully.
Serve the fish still inside of the package and open it on the table.
- 1 gurnard fillet, skin on, 150-170 g (I’m using gurnard but you could use any fish fillet you like)
- 1 clove of garlic, sliced
- ½ shallot, sliced
- 2 sprigs of basil, leaves plucked
- 3 seedless black olives, sliced
- 3 cherry tomatoes, sliced
- 1 tbsp olive oil
- 1 tbsp fish stock
- salt and pepper