With a cooking method as simple as it is flavorful, this en papillote (“in paper”) gluten-free rockfish recipe from Kirstin Jackson is ideal for flaky whitefish and tender spring vegetables finished with a silky tarragon butter.
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Rockfish en Papillote with Spring Vegetables and Tarragon Butter
Note: thinner fish cooks faster.
Servings 2
Author Kirstin Jackson
Ingredients
-
2-1/2
tablespoons
unsalted butter,
at room temperature -
1
clove
garlic,
minced -
1-1/4
tablespoons
chopped tarragon - Kosher salt
-
1/4
bunch thick asparagus,
halved lengthwise, or thin asparagus -
1-1/2
small carrots,
peeled -
1/2
cup
trimmed sugar snap peas -
2
6-ounce (about 1½-inch-thick) skinless fillets rockfish, mahimahi, or another firm, flaky whitefish
Instructions
-
Preheat the oven to 375°F. In a small bowl, blend the butter, garlic, tarragon, and 1/8 teaspoon kosher salt until the mixture is smooth and slightly fluffy.
-
Trim the asparagus ends. Cut the carrots into matchsticks about three-quarters the thickness of the asparagus for even cooking.
-
Place two 13-by-13-inch sheets of parchment on a work surface and fold each in half to make a crease, then open them. With the crease vertical like an open book, arrange half the asparagus, carrots, and snap peas on the right side of each paper. Set a fillet on top of each vegetable cluster, season with a generous pinch of salt, and dot each fillet with half of the tarragon butter. Fold the left side of the paper over the right to close like a book. Starting at one creased corner, make tight, overlapping folds along the edge to seal each packet; add an extra fold at the end to ensure it’s secure.
-
Place the sealed packets on a sheet pan and bake until the fish is just cooked through, about 15 minutes (thinner fillets will need less time). Let the packets rest for 5 minutes, then carefully open and serve.
Photography Erin Ng