Pompano en Papillote

Preparation info
  • Serves


    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

The description en papillote is the French term for baking in paper. Canned crabmeat is good in this recipe, but be sure to pick it over to remove any membrane. Bream can be substituted for pompano.


  • 2 pompano (about 1 lb/500 g each)
  • 2 cu


Parchment Paper

  1. Fillet the pompano and remove the skin. Rinse the fillets and dry them well. Use the bones and heads to make stock.
  2. Melt half the butter and sauté the onion until soft but not brown. Add the fish stock, wine, shallots and garlic and boil until the liquid has reduced to 4 or