Recipe for hake en papillote
I got hold of some beautiful hake fillets at the fishmonger today, so they will of course be enjoyed tonight. ?
Hake is a truly delicious eating fish. Beautiful white flesh and a good mild flavor. ?
I prepare it en papillote, meaning baked in parchment paper in the oven. It’s a really fine cooking method that retains both juices and flavors.
And the most wonderful aroma greets you when you open the fully cooked package. ?
Let’s get started. The recipe is coming here…
Servings: people
Hake en papillote
Ingredients
- 2 pcs. Hake Fillet
- Salt
- Scallion - Spring Onions finely sliced
- fennel the top
- Dill
- Lemon Zest grated
- White Wine a little
- Olive Oil a little - good quality
- Butter
Instructions
- Cut your fish into appropriate pieces and place a piece on baking paper.
- Season with salt, add sliced spring onions, fennel (I used the top), dill, grated lemon zest, a little white wine, a little good olive oil, and a few pats of butter on top.
- Now fold one side of the baking paper over the fish and fold around the fish.
- Keep folding until you have gone all the way around.
- Twist the last bit and tuck it under the package.
- Bake in the oven for 12-15 minutes at 200 degrees Celsius (392 degrees Fahrenheit), depending on the size of the pieces.
- Serve the fish with, for example, fennel salad, potatoes, or whatever you prefer.
- Look forward to the aroma when you open the package. ?
- Bon appétit...
