Fish en pappiote

As good Friday just left us feeling healthy and gathered our spirits, this was a brilliant way to cook the fish. During my training as a professional chef this little method was shown to me, but is not widely used in today’s culinary world. Well from what I’ve seen. The term “en pappiote” means in paper. So a basic steaming method. It is one of the healthiest, if not the healthiest way to cook your food. Not to forget what a way to pack in and trap all the flavour. The unique feature of this cooking method is that as well as steaming you get a baked effect as well.

I like to steam my fish on top of a bed of vegetables with a little olive oil drizzled over. 15-20min and you have your meal ready. This is very convenient for those who do not have a steamer. Personally I prefer this way a lot more than the new aged steamers we have today. It saves you monies and space. You can use any type of fish or veg, that are more suitable to your taste buds or just what you prefer.

You’ll need

2 pieces, Fillet of fish

Handful of Shaved veg

4, Cherry tomatoes

Pinch, Salt n Pepper

2 tsp, Olive oil

1, Rosemary stem (or any type of fresh herbs)

2, Baking sheet paper

  1. Pre heat oven at 200degrees, get two sheets of baking paper (same size as oven tray).
  2. Place vegetables and cherry tomatoes (I prefer them cut, but if you prefer whole it is ok) in the middle of the baking sheet paper (one of the sheets). Place fish on top, with the herbs to fellow. Season (salt and pepper) and drizzle the olive oil on top.
  3. Cover with the second sheet. Start to fold one corner of the sheet and continue to fold clockwise (anti clockwise is also ok), until you have folded everything. Make sure it is securely folded.
  4. Place in the oven for 15min, once done, take out and cut open. (be careful as the steam does escape and could potentially burn you).
  5. Enjoy.

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