Lifestyle
Recipes » 2012 Wine & Food Calendar Recipes » Whole Fish en Papillote - February 2012
RECOMMENDED WINE PAIRING
- Traditional Vintage Riesling
INGREDIENTS
- 4 (12 oz / 340 g) each whole white fish, cleaned, head and tail intact
- Sea salt, black pepper
- 4 cloves garlic, thinly sliced
- 1 tsp (5 mL) crushed red pepper flakes
- 4 red pearl onions, quartered
- 8 sprigs each fresh oregano, parsley
- 4 bay leaves
- 1 cup (250 mL) Traditional Vintage Riesling
- 1/2 cup (125 mL) olive oil
- 4 small lemons, sliced
- 1 egg white, beaten
METHOD
- Heat oven to 450º F.
- Cut four pieces of parchment paper large enough to hold fish with a few inches margin when folded in half. Fold in half, and then unfold. Place on baking sheet.
- Make 3 diagonal slits on each side of fish.
- Season fish with salt and pepper.
- Lay fish on paper. Sprinkle each fish evenly with garlic, red pepper flakes, onion, and herbs. Stuff cavity with lemon slices and herbs.
- Drizzle with wine and olive oil.
- Brush edges of parchment with egg white. Fold over edges. Bake 15 to 20 minutes.
- Carefully open and serve. Be careful of bones.
SERVES 4