Fish Steamed in the Manner of en Papillote

Name: Fish Steamed in the Manner of en Papillote
Yield: Makes: 4 servings
Ingredients: 2 tablespoons vegetable oil or butter; Salt and freshly ground black pepper; ¼ cup dry white wine; 4 firm-fleshed fish fillets or steaks, such as turbot, striped bass, perch, or salmon (about 6 ounces each); 4 scallions (green onions); 1 medium-size zucchini; 1 medium-size yellow squash; ½ pound fresh mushrooms; 4 carrots

Preparation info

Makes:
4
servings

Difficulty
Easy

Appears in

Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

About

This is my Monday-to-Friday way of achieving the flavor of a fish cooked en papillote without all the work and bother of the classic dish.

Here the fish and vegetables are hermetically sealed in an airtight casserole so they steam in their own aromatic juices.

Ingredients

4 carrots
½ pound fresh mushrooms
1 medium-size yellow squash

Fish course
Pescatarian
Gluten-free

Method

Preheat the oven to 375°F.
Peel and slice the carrots ¼ inch thick. Trim the ends of the mushrooms, rinse, and thinly slice. Rinse the squash and zucchini and cut into ½-inch dice.
Heat the oil in a large ovenproof skillet over medium heat. A