Provençale Fish en Papillote

October 23, 2014
by hellofreshau Uncategorized @au

    Classic provençale makes for a delicious sauce which is exquisitely enhanced in this en papillote style seafood dish.  


    Ingredients for two people

    2 tbsolive oil
    2garlic cloves, peeled & crushed
    1/2 punnetcherry tomatoes, halved
    1 tubkalamata olives, halved
    2 sheetsbaking paper
    2 filletssnapper
    1/2lemon, sliced
    4 sprigsthyme
    2 handfulsmixed salad, washed

    Hellofresh recipe

    Preheat the oven 180ºC.

    For the sauce

    Heat the olive oil in a pan over a medium-high heat. Cook the garlic for 1 minute until lightly golden. Add the tomatoes and olives to the pan and cook for a further 4 minutes or until the tomatoes have softened. Remove from the heat.

    For the papilllote

    Set out one piece of baking paper for each fillet. Place the snapper on the baking paper, season  with salt and pepper and spoon on the tomato mixture. Lay some lemon slices and thyme sprigs over the top of each fillet. Enclose your fillets by folding the paper in the method pictured below and place on a baking tray. Bake in the oven for 12-15 minutes.

    To serve

    Remove the papillote from the oven and carefully open the parcel, salt to taste. Serve with a side of mixed salad.

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