Equipment
Ingredients
Proteins and Vegetables
- 600 g white fish fillets, boneless and skinless
- 400 g canned artichoke hearts, drained and quartered
Aromatics and Seasonings
- 15 g fresh ginger, peeled and finely julienned
- 30 g scallions, thinly sliced
- 10 g fresh dill, chopped
- 4 g salt
- 2 g black pepper, freshly ground
Liquids
- 30 ml olive oil, extra virgin
- 30 ml lemon juice, freshly squeezed
- 60 ml dry white wine
Nutrition (per serving)
Method
Preheat your oven to 200°C (400°F). Cut four large squares of aluminum foil, each approximately 30 centimeters long.
Divide the quartered artichoke hearts evenly among the four foil squares, arranging them in the center of each piece to form a bed for the fish.
Place one fish fillet directly on top of the artichokes in each packet.
Season the fillets evenly with salt, freshly ground black pepper, julienned ginger, sliced scallions, and chopped dill.
Drizzle the olive oil, lemon juice, and white wine evenly over the fish and aromatics in each packet.
Fold the foil over the fish. Crimp the edges together tightly to create a completely sealed pouch. This ensures the steam cannot escape during cooking.
Place the sealed foil packets on a baking sheet. Bake in the preheated oven for 12 to 15 minutes. The fish should be opaque, flake easily with a fork, and reach a minimum internal temperature of 63°C (145°F).
Remove the baking sheet from the oven. Carefully open the packets, standing back to avoid the hot steam that will release. Serve immediately directly from the foil or slide the contents onto plates.
Chef's Notes
- Cooking en papillote requires exact timing. Trust the 12 to 15 minute window for standard fillets, but adjust slightly for very thick cuts like premium halibut or thin cuts like sole.
- Placing the artichokes underneath the fish acts as a trivet, preventing the bottom of the fish from overcooking while allowing the aromatics and juices to flavor the vegetables.
- When cutting the ginger, aim for the finest julienne possible. Large chunks of ginger will be overpowering and unpleasant to chew in an otherwise delicate dish.
Storage
Refrigerator: 2 days — Store in an airtight container, discarding the foil. Fish will lose some delicate texture upon reheating.
Reheating: Gently reheat in a covered pan over medium-low heat with a splash of water until warmed through.
