Kampachi en Papillote
Kampachi sealed in parchment with potatoes, asparagus, dill, and lemon — a quick, aromatic preparation that lets the fish shine.
- Prep
- 5 min
- Cook
- 10 min
Sealing kampachi in parchment paper creates an aromatic pocket of steam, letting the delicate fish absorb the juices of the surrounding ingredients. Quick, simple, and an impressive presentation at the table.
Method
Directions
-
1
Preheat oven to 400°F.
-
2
Fold the parchment paper in half. On the right side of the paper place 2 rows of the thin sliced potatoes. To the left of the potatoes place the asparagus. Lightly salt the veggies.
-
3
Salt and pepper both sides of the fish and place on top of the potatoes.
-
4
Place 1 tbsp of dill followed by two slices of lemon and 1 tbsp of butter on top of the fish.
-
5
Fold over the parchment paper. Fold the parchment around the edges tightly in 1/4 inch folds to create a half-moon shape. Press as you crimp and fold to seal the packets well, otherwise the steam will escape.
-
6
Place in the oven for 10-12 minutes depending on the thickness of the fillets.
-
7
Remove from the oven. Use scissors to cut the top of the package open. Be very careful not to burn your hands with the escaping steam.
-
8
Place 3 to 4 fresh tomatoes and a pinch of fresh dill on top and serve.
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