Fish / shellfish

Papillotes of fish and pepper butter


Colorful and fragrant, this recipe for fish papillotes and pepper butter is a treat.

Ingredients for 4 persons :

  • 4 white fish fillets (130 g each)
  • 1 courgette
  • 2 tomatoes
  • 1/2 pepper red
  • 1/2 yellow pepper
  • 1/2 green pepper
  • 80 g butter
  • 3 tbsp. tablespoons of olive oil
  • Salt, freshly ground pepper

Papillotes of fish and pepper butter

- Take the butter out of the refrigerator 30 minutes before using it.

- Wash and cut the zucchini and diced tomatoes.

- Peel the peppers and cut them into small cubes.

- In a pan, pour the olive oil, add the diced peppers. Cook for 5 minutes over low heat, let cool completely.

- In a salad bowl, arrange the butter, work it with a fork, incorporate the cooked peppers and pepper. Mix well.

- Arrange the pepper butter in cling film, close as for a papillote and let stand for 1 hour in the fridge.

Preheat the oven to 200 ° C (th.6-7).

- Cut 4 sheets of baking paper, place them in an ovenproof dish then place in each foil a few diced zucchini and tomatoes, the fish fillet, two slices of mixed butter, pepper.

- Hermetically close the papillotes.

- Bake and cook for about 20 minutes.

- Remove from the oven and serve the papillotes on a plate.

Chef's BBA

If you are short on time, place the mixed butter in the freezer for 10 minutes. Buy frozen diced vegetables, place them in the foil packets without thawing them.

Recipe: A. Beauvais, Photo: A. Roche

Video: Fish-en-Papillote. Or simply, Fish-in-a-bag ; (October 2020).