Ingredients with Measurements:
- 2 pompano fillets (6-8 oz each)
- 1/4 cup dry white wine
- 2 tbsp unsalted butter
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh thyme
- 1 tbsp chopped fresh chives
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 sheets of parchment paper (12x16 inches)
Special equipment needed:
- Baking sheet
- Kitchen twine
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Season the pompano fillets with salt and pepper on both sides.
3. In a small saucepan, melt the butter over medium heat. Add the white wine, parsley, thyme, and chives. Cook for 2-3 minutes until the herbs are fragrant.
4. Cut two sheets of parchment paper into 12x16 inch rectangles.
5. Fold each sheet in half and cut out a half-heart shape.
6. Open the parchment paper and place a pompano fillet on one side of each heart.
7. Spoon the herb and white wine mixture over each fillet.
8. Fold the other half of the parchment paper over the fillet and crimp the edges together to seal the packet.
9. Tie the ends of the packet with kitchen twine to secure it.
10. Place the packets on a baking sheet and bake for 12-15 minutes, or until the fish is cooked through.
11. Remove the packets from the oven and let them rest for 2-3 minutes.
12. Cut open the packets and serve the pompano fillets with the herb and white wine sauce.
Time:
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Temperature:
400°F
Serving size:
2 servings
Nutritional information:
Calories: 280
Fat: 14g
Carbohydrates: 1g
Protein: 34g
Substitutions for ingredients:
- Pompano fillets can be substituted with any firm white fish, such as cod or halibut.
- Dry white wine can be substituted with chicken or vegetable broth.
- Fresh herbs can be substituted with dried herbs.
Variations:
- Add sliced lemons or oranges to the packets for extra flavor.
- Substitute the white wine with coconut milk for a creamy version.
- Add sliced mushrooms or cherry tomatoes to the packets for extra vegetables.
Tips and tricks:
- Make sure to tightly seal the packets to prevent any steam from escaping.
- Use a meat thermometer to check the internal temperature of the fish. It should reach 145°F.
- Serve the pompano fillets with a side of roasted vegetables or a salad.
Storage instructions:
Leftover pompano en papillote can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the pompano en papillote in the oven at 350°F for 10-12 minutes, or until heated through.
Presentation ideas:
Serve the pompano en papillote on a plate with the parchment paper removed. Garnish with fresh herbs.
Garnishes:
Fresh herbs, sliced lemons or oranges.
Pairings:
Serve the pompano en papillote with a glass of dry white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Roasted vegetables, salad, or steamed rice.
Troubleshooting advice:
If the parchment paper tears while folding or crimping, start over with a new sheet.
Food safety advice:
Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Papillote is a French cooking technique where food is cooked in parchment paper. It originated in the 18th century and was traditionally used to cook fish.
Flavor profiles:
The pompano en papillote has a delicate and light flavor, with hints of white wine and herbs.
Serving suggestions:
Serve the pompano en papillote as a main course for a dinner party or romantic dinner for two.
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Region: French