Fish and Vegetables en Papillote

Cook time:
Serves 2 Ingredients: 2 - 5-6 oz barramundi fillets, 1/3 cup - carrots, shredded, 1/3 cup - onions, thinly shaved, 2 - garlic cloves, chopped, 2 tablespoons - butter, 1 ounce - dry vermouth, 1 - bunch asparagus (about 18 spears), trimmed to 6 inches, 1 teaspoon - green onions, sliced, Salt and black pepper, freshly ground, 2 - lemon wedges, 2 - pieces of parchment paper, 1 - egg white to brush on the edge of parchment paper, 1 tablespoon - oil to brush onto parchment paper,
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Chef Inspired

Fish and Vegetables
en Papillote

  • 20m prep
  • 10m cook
  • Serves 2
  • RECIPE CREATED BY
    Florian Wehrli

  • Pairs with White Wine

  • Perfect for Snow Days

  • Perfect for Couples

Ingredients

2 5-6 The Better Fish® Barramundi Skinless Fillets
cup carrot
shredded
cup onion
thinly shaved
2 garlic clove
chopped
2 tablespoons butter
1 ounce dry vermouth
1 bunch asparagus
trimmed to 6 inches
1 teaspoon spring onion
sliced
salt
2 lemon wedge
2 pieces parchment paper
1 egg white
to brush on the edge of parchment paper
1 tablespoon oil
to brush onto parchment paper
Servings

Nutrition per serving

Calories 404.66kcal 20%
Fat 20.16 29%
Carbs 15.14 6%
Sugars 7.31 8%
Protein 38.64 77%
Sodium 484.28mg 24%
Fiber 5.13 18%

* Percent Daily Values based on a 2,000 calorie diet. View all nutrients

Nutrition per serving

Amount per serving

Calories 404.66kcal 20%
Fat 20.16 29%
Saturated Fat 8.81 44%
Monounsaturated Fat 6.14 614%
Polyunsaturated Fat 3.43 343%
Carbs 15.14 6%
Fiber 5.13 18%
Sugars 7.31 8%
Protein 38.64 77%
Cholesterol 114.43mg 38%
Sodium 484.28mg 24%
Calcium 84.24mg 11%
Magnesium 34.61mg 9%
Potassium 1084.97mg 31%

% Daily Value*

Iron 4.07mg 29%
Zinc 1.08mg 11%
Phosphorus 117.16mg 17%
Vitamin A 1518.71mkg 190%
Thiamin B1 0.28mg 25%
Riboflavin B2 0.33mg 24%
Niacin B3 1.97mg 12%
Vitamin B6 0.26mg 19%
Folic Acid B9 100.11mkg 50%
Vitamin B12 0.04mkg 2%
Vitamin C 20.53mg 26%
Vitamin D 15.31mkg 306%
Vitamin E 3.23mg 27%
Vitamin K 85.75mkg 114%

* Percent Daily Values based on a 2,000 calorie diet.

Health score

High
Medium
Low
8.7 /10

Health score

Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients, here are the main ones:

Nutrients with positive impact

Fiber 5.13   18% DV
Protein 38.64   77% DV
Calcium 84.24mg   11% DV
Magnesium 34.61mg   9% DV
Potassium 1084.97mg   31% DV
Iron 4.07mg   29% DV
Vitamin A 1518.71mkg   190% DV
Vitamin C 20.53mg   26% DV

Nutrients with negative impact

Saturated Fat 8.81   44% DV
Carbs 15.14   6% DV
Sugars 7.31   8% DV
Cholesterol 114.43mg   38% DV
Sodium 484.28mg   24% DV

Continental flavors combined with ease of preparation make this a true “dinner in gift form.” Ideal for a cozy weekend dinner, this Barramundi Fish and Vegetable en Papillote (French for “in parchment”) makes a guest feel special and leaves you with little clean-up.
This recipe was courtesy of Chef Florian Wehrli of TRIOMPHE. Food styling & photography by Kristen Phillips.

Instructions

Step 1
Preheat oven to 350 degrees F.
Step 2
Cut two 18 inch long by 15 inch wide pieces of parchment paper. Fold the long side in half and cut into a heart-shape. The parchment paper should be large enough to contain one portion of fish and vegetables folded in half. Brush one inch edge of each piece of parchment paper with egg white.
Step 3
Toss the sliced onions and shredded carrots together in a small bowl. Evenly portion the asparagus spears on half of each piece of oiled parchment paper. Place the onion and carrot mixture on top of the asparagus.
Step 4
Place one portion of barramundi atop each portion of vegetables, and season generously with salt and pepper.
Step 5
Top each portion of fish with sliced garlic, and 1 teaspoon sliced green onions, 1 tablespoon of butter, and ½ oz Vermouth. Fold the other half of the parchment paper over the fish and vegetables. Starting at one corner, tightly crimp the edges of the paper to seal it.
Step 6
Place the pouches (papillote) on a sheet pan and bake for 8 to 10 minutes. When baked, the parchment paper should puff up and brown slightly. Remove from the oven and serve immediately.
Step 7
Transfer the envelope to a plate; then cut envelope open to release the aroma. Be careful, as hot steam may escape.
Step 8
Garnish with a lemon wedge and a side of steamed new potatoes or rice.
Suggested sides
  • Steamed
    New Potatoes
  • Leafy Green
    Salad
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Ingredients

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