1bunch asparagus (about 18 spears), trimmed to 6 inches
Salt and black pepper, freshly ground
2pieces of parchment paper
1egg white to brush on the edge of parchment paper
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.
Step 1Preheat oven to 350 degrees F.
Step 2Cut 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 3Toss 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 1 cup of the onion and carrot mixture on top of the asparagus.
Step 4Place one portion of barramundi atop each portion of vegetables, and season generously with salt and pepper.
Step 5Top 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 6Place 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 7Transfer the envelope to a plate; then cut envelope open to release the aroma. Be careful, as hot steam may escape.
Step 8Garnish with a lemon wedge and a side of steamed new potatoes or rice.
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