It's time to eat more fish after having consumed so much of arteries clogging food during the festive season :p and now back to eating fish and be happy ! I love cooking fish in papilotte . Wrap them in papilotte and chuck them into the oven for 15-20 minutes and tada dinner is ready ! It's such an easy task and yet it gives me the full satisfaction in taste and the right amount of calories intake ..... and not much of cleaning up to do and it's healthy too !
This is how easy it is to prepare the Baked Fish In Papilotte . The panko mixture is versatile. You can use any kind of spices or dried herbs or even fresh parsley will be fine . But garlic is a must for me :) In this instance my panko mixture consists of Japanese panko , chilli flakes, chopped garlic, a dash of black pepper ( you can omit this ) and dried mixed herbs. I have baked fish in papilotte many times and each time I used different spices and herbs and different type of fish.
Get a chunk of fresh garoupa fillet and cut them into 1/2 thick slices. Season them with seasalt and white pepper for 10 minutes. Use baking paper of a size enough to wrap the pieces of fillets , Brush butter on the baking paper and sprinkle the panko mixture on to the buttered area. Lay the fillets on the panko mixture and cover top it with another layer of panko mixture. Wrap up into a packet and sealed with bamboo picks . Bake in a preheated oven @ 180C for 15 to 20 minutes depending on how cooked you want it to be . The 'Wild Boar ' wants it more cooked and I have to make sure the panko are browned and crispy and yet retained the moistness of the fish......if not I will be sacked from my kitchen post :P just kidding :)
The chilli flakes are from Domino's Pizza :P ( this is darn pungent ) I used two packets of the chilli flakes and gosh .. Jo's tongue couldn't take it....so if you can't the heat, please do not use Domino's chilli flakes. I have lots of them in the fridge...each time they ordered home delivery from Domino's , I will keep the extras in the fridge for future use like in this case :)
see how easy it is to get ready the
fish fillet for baking, the butter is to crisp
the panko and give it an extra buttery taste
love this simple to make panko mixture
you can use bamboo picks to seal the edges
of the papilotte
this is Jo's portion with the NZ Mussels..she love
the baked fish and mussels and some blanched
siew pak choy with oysters sauce
Have a great weekend !
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