En Papillote Fish

 

“En Papillote” Fish is cooked in parchment paper parcel, using The Jam Jar Spicy Kara Chutney – Cilantro, Ginger, Garlic, Chili and other yummy spices as a marinade.

 

White fish is suited to En Papillote - Halibut, Flounder, Cod, Red Snapper, Sea Bass even Salmon or Shrimp.The Spicy Kara Chutney works because it’s Vinegar based and includes Jaggery, an Indian brown sugar unrefined, natural sweetener made from sugarcane offering trace minerals (iron, potassium) and a complex, caramel-like flavor, while white refined sugar is 99.7% sucrose with zero nutrients.

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Ingredients

1 large sheet parchment paper per person approx. 12” x 18” fold in half

1 Tablespoon Olive Oil

1 Piece of cleaned fish per its own parchment paper parcel

2 Tablespoons of Spicy Kara Chutney

Optional par cooked vegetables (meaning half cooked) such as-asparagus, broccoli, thinly sliced carrots or potatoes

 

InstructionsT

urn on oven to 400F

Oil the parchment paper fish and vegetables side

Place the par cooked vegetables then the fish on the fold in the center of the parchment paper

Spread evenly the Spicy Kara Chutney on top of the fish

Fold over the parchment paper to cover the fish and vegetables and fold into a “Calzone” shape with no air pockets

Cook for 15 mins at 400F – White Fish temp to 145F / Cook for 10 mins at 400F - Shrimp temp to 125F

Take out of oven, let set for 5 mins

Carefully cut open top of parchment paper with scissor, lots of steam will rise. Repeat for number of guests. Good eating!!!