Catfish en Papillote

Catfish en Papillote with Sherry, Green Onions, and Bell Pepper

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Catfish en Papillote is a delicious and healthy dish that is cooked in parchment paper or aluminum foil, sealing in all the flavors and juices of the fish and vegetables. This cooking method creates a moist and tender fish that is bursting with flavor.

History

The technique of cooking en papillote, or in parchment paper, originated in France and has been used for centuries to cook fish, vegetables, and even meats. The method involves sealing the ingredients in a pouch and baking them, allowing the flavors to meld together and creating a delicious and healthy meal.

Ingredients

1 tbsp soy sauce
2 tbsp dry sherry
2 tbsp chopped green onions
1 clove garlic, minced
0.25 tsp ground ginger
4 U.S. Farm-Raised catfish fillets, cut into 2-inch cubes
1 red bell pepper, cut into julienne strips
2 oz (57 g) thinly sliced ham, cut into julienne strips
8 lemon slices

How to prepare

1. Preheat the oven to 400°F (204°C). Cut parchment paper or aluminum foil into four 12-inch squares. Fold in half to make a crease down the center and then open up.
2. In a shallow dish, mix soy sauce, sherry, green onions, garlic, and ginger. Add Catfish fillet cubes to the dish and toss to coat with the marinade mixture. Set aside.
3. Divide the Catfish mixture among the squares of parchment or foil, placing it on one half of each square. Arrange strips of bell pepper and Ham over the Catfish and top with 2 lemon slices. Spoon some of the remaining marinade mixture over each packet. Fold parchment or foil in half to cover the Catfish, then tightly fold in the edges, crimping around each of the sides to seal the packets completely.
4. Place the packets on a baking sheet and bake for 8 to 10 minutes or until flakes easily when tested with a fork. Carefully unfold one side of one of the packets to check for doneness. To serve, tear or cut open packets carefully at the table, taking care not to get burned by the steam.

Variations

Use different types of fish such as salmon or tilapia.
Add in your favorite vegetables like asparagus, zucchini, or cherry tomatoes.
Experiment with different herbs and spices to change up the flavor profile.

Cooking Tips & Tricks

Make sure to seal the packets tightly to trap in all the flavors and juices.

- Be careful when opening the packets as steam will escape and can burn you.

- Customize the ingredients to suit your taste preferences, adding in your favorite vegetables or herbs.

Serving Suggestions

Serve Catfish en Papillote with a side of rice or quinoa and a fresh green salad for a complete and balanced meal.

Cooking Techniques

Baking in parchment paper or aluminum foil seals in the flavors and juices of the fish and vegetables, creating a moist and tender dish.

Ingredient Substitutions

Use chicken or tofu instead of catfish for a different protein option.

- Substitute the soy sauce with tamari for a gluten-free version.

Make Ahead Tips

You can prepare the packets ahead of time and refrigerate them until ready to bake. This is a great option for meal prep or entertaining.

Presentation Ideas

Serve the Catfish en Papillote in the parchment paper or foil packets at the table for a fun and interactive dining experience.

Pairing Recommendations

Pair Catfish en Papillote with a crisp white wine like Sauvignon Blanc or a light and refreshing beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the packets in a preheated oven at 350°F (177°C) for 10-15 minutes or until heated through.

Nutrition Information

Calories per serving

Calories: 180 per serving

Carbohydrates

Carbohydrates: 8g per serving

Fats

Total Fat: 6g per serving

Saturated Fat: 1g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

Catfish is a good source of vitamins B12 and D, as well as minerals like selenium and phosphorus.

Alergens

Contains soy and gluten from the soy sauce.

Summary

Catfish en Papillote is a nutritious and delicious dish that is low in calories and high in protein. It is a great option for a healthy and satisfying meal.

Summary

Catfish en Papillote is a flavorful and healthy dish that is easy to make and perfect for a weeknight dinner or entertaining. The fish is tender and moist, and the vegetables are cooked to perfection. Enjoy this delicious meal with your family and friends!

How did I get this recipe?

I have a clear memory of the first time I discovered this recipe for Catfish en Papillote. It was many years ago, when I was just a young girl living in a small village in France. My grandmother, who was a wonderful cook, had invited me into her kitchen to help her prepare a special dinner for our family.

As we worked side by side, she began to explain the recipe to me. She told me that Catfish en Papillote was a traditional French dish that was made by wrapping seasoned catfish fillets in parchment paper and baking them in the oven. She said that the parchment paper created a steamy environment that kept the fish moist and flavorful, while also allowing the flavors of the herbs and vegetables to infuse into the fish.

I watched intently as she expertly seasoned the catfish fillets with salt, pepper, and a squeeze of fresh lemon juice. She then placed each fillet on a piece of parchment paper, topped it with thinly sliced onions, tomatoes, and fresh herbs, and drizzled it with a bit of olive oil. Finally, she carefully folded the parchment paper over the fish, creating a tight seal, and placed the packets on a baking sheet.

As the fish baked in the oven, the delicious aroma filled the kitchen, making my mouth water in anticipation. When the timer went off, my grandmother carefully removed the packets from the oven and placed them on serving plates. She instructed me to open the packets at the table, so that everyone could enjoy the spectacle of the steam escaping and the wonderful smells wafting out.

I remember the first bite of that tender, flavorful catfish. It was like nothing I had ever tasted before. The fish was perfectly cooked, with a delicate texture and a rich, savory flavor that was enhanced by the herbs and vegetables. I knew then that this recipe would become one of my favorites, a dish that I would make again and again for my own family.

Over the years, I have made Catfish en Papillote many times, always thinking back to that first time in my grandmother's kitchen. I have experimented with different seasonings and vegetables, adding my own twist to the recipe while still staying true to its traditional roots. Each time I make it, I am reminded of the love and care that my grandmother put into teaching me this recipe, passing down a piece of her culinary knowledge and heritage to me.

Now, as I share this recipe with my own family and friends, I feel a deep sense of connection to my past and to the generations of cooks who came before me. I am grateful for the memories and traditions that have shaped me into the cook that I am today, and I hope that one day my own grandchildren will carry on the legacy of Catfish en Papillote, creating new memories and passing on the recipe to future generations.