Seafood in a Bag En-papillote
Foil-packet meals are a lazy cook's best friend. En-papillote (French for "in parchment") may sound fancy but this method of cooking is actually a fuss-free and mess-free way to incorporate (lots of) vegetables with protein in a single dish. Though you can't physically see the ingredients being cooked (unlike "eyeballing" stove-top cooking), the secret sealed chamber traps moisture and flavors to ensure steamy deliciousness - guaranteed almost every time!
There is a "parchment cooking" label created in my website just because this cooking method has a special place in my heart. Look at these easy foil-packet recipes such as En-Papillote Herb-Roasted Trout, En-Papillote Chicken and Asparagus, En-Papillote Salmon, Zucchini and Carrots and these vegetarian-friendly Vegetables and Mushrooms Packets and Zucchini, Bell Peppers Angel Hair Aglio e Olio. Some are easy side-dishes while others make perfect one-dish meals.
Today, this Seafood in a Bag shows the versatility of parchment-cooking yet again. By combining a mixture of fresh seafood - clams, wild local shrimps and sustainable-farmed tilapia fillets with garlic, tomatoes, dried herbs in a foil packet, this irresistibly delicious seafood dish is created in less than 30 minutes.
Seafood in a Bag/ Seafood En-papillote
Ingredients:
4-5 fresh clams
3-4 wild-caught local shrimps, cleaned and deveined
1 small-size tilapia fillet, marinated with turmeric and ground black pepper
5-6 cherry or grape tomatoes, sliced to halves
1 clove garlic, minced
1 tbsp extra-virgin olive oil
Dried herbs
Directions: Pre-heat oven 400F. Place the seafood on the parchment paper, and top with garlic and tomatoes. Drizzle olive oil over and sprinkle dried herbs. Seal the parchment paper and roast in the oven for 20-25minutes.
Sharing with Hearth and Soul
Tag: parchment cooking, seafood En-papillote
Post a Comment