12 responses to “Mediterranean Fish en Papillote”

  1. annette venditti

    we love making fish this way, beautifully done! i am now experimenting with an asian bamboo steamer and am seeking out recipes for fish and vegetable combos.
    healthy but tasty is what we like.

    thank your for sharing and we look forward to more wonderful food ideas to come.

  2. Liz

    Debbie – this is fantastic, thanks so much. I sense a lot of this in my future. I think my equivalent go-to method is simply sticking protein on top of vegetables and shoving it in the oven (which I might write about on my new blog… hem-hem… just a casual little plug, there) BUT your method definitely wins out in the clean-up stakes! Cheers, Liz

  3. debbie koenig

    Ooo, Annette, I love bamboo steamers! I just use a crappy little collapsible metal one–the bamboo is so much more elegant/versatile.

    Liz, excellently subtle plug there! I'm off to check it out…

  4. Melanie @ Frugal Kiwi

    This is my fave way of cooking fish, so easy to prepare and clean up and it always turns out beautifully. I usually go for a bit of local (to New Zealand) tarakihi, gurnard or the occasional flounder.

  5. debbie koenig

    Melanie, I've never heard of those two fish! I ate a lot of barramundi when I was in Australia. YUM.

  6. sarah henry

    can i call it by its fancy schmancy french name so i feel like i'm making something, well fancy schmancy?

  7. Kelly

    Holy cow!! I found this recipe on the WW site a few months ago and it's now one of my very favorite meals. Between the WW recipe and yours, I'm not sure which came first, the chicken or the fish! 😉 But it's so. darn. good.

  8. Allison

    Trying this method of cooking for the first time with your recipe. Once made, can I freeze it? Bought way too much fish. 🙂

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