Peruvian Fish Papillote
A flavorful and moist fish dish, cooked in a Peruvian-style papillote with zesty flavors.
Ingredients
- ●4 fillets (6 oz each) Fish (Cod or Tilapia)Fresh and sustainable
- ●4 servings Zesty Papillote SauceHomemade or store-bought
- ●4 large sheets Papillote Parchment PaperFresh and non-stick
- ●1 bunch Fresh CilantroChopped and fresh
- ●2 tablespoons Lime JuiceFreshly squeezed
- ●1 tablespoon Olive OilHigh-quality and extra virgin
- ●2 cloves GarlicMinced and fresh
- ●To taste Salt and Pepper
- ●2 lemons Optional: Sliced LemonsFor garnish and serving
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Season the fish fillets with salt, pepper, and a squeeze of lime juice.
- 3
Place a sheet of parchment paper on a flat surface and add a fish fillet in the center.
- 4
Spoon a portion of the zesty papillote sauce over the fish, leaving a small border around the edges.
- 5
Sprinkle chopped cilantro over the sauce and drizzle with olive oil.
- 6
Fold the parchment paper over the fish, creating a tight seal, and fold the edges to create a packet.
- 7
Repeat with the remaining fish fillets and ingredients.
- 8
Place the papillotes on a baking sheet lined with parchment paper and bake for 12-15 minutes or until the fish is cooked through.
- 9
Remove from the oven and garnish with sliced lemons, if desired.
- 10
Serve immediately and enjoy!