GMA Recipe: Fish en papillote

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Fish en papillote
From Chef and author Emeril Lagasse
1999

On the show Emeril used tin foil instead of a bag to put the fish in. You can use either one and the fish will still be delicious and healthy.

Ingredients

6 tablespoons plus 2 teaspoons olive oil, in all

4 fillets (about 6 ounces each) flounder, snapper, sole or your favorite flaky fish

4 tablespoons Emeril's creole seasoning, in all

2 carrots, thinly sliced

2 large zucchini, thinly sliced

2 large onions, sliced in rings

8 Italian plum tomatoes, cut into 1/2 inch slices

1 teaspoon salt

32 turns freshly ground black pepper

4 teaspoons minced garlic

3/4 cup chopped fresh basil

Directions

1. Preheat oven to 425 degrees farenheit.

2. Fold 4 sheets of parchment paper (16 and a half by 24 and a half inches) in half, and clip off the 2 open corners, cutting them round to create an ear shape. Spread the parchment sheets (now oblong shaped) open on a flat surface, and brush each with 1 tablespoon of the oil.

3. Sprinkle each fillet all over with the 1 tablespoon Creole seasoning. Pat the seasoning on with your hands and place each fillet on half of a parchment sheet.

4. Fan one-quarter of the onion rings and 2 of the sliced tomatoes over each fillet; sprinkle each with a quarter teaspoon of the salt, 8 turns of the pepper, 1 teaspoon of the garlic, and 3 tablespoons of the basil. Drizzle 1 teaspoon of the olive oil over each.

5. To close each bag, fold the second side of the paper over the layered food, fold the bottom edge over the top, and work your way edge over edge, folding and twisting, until the bag is sealed. Turn each bag over and place it on an ovenproof plate, or place all on a baking sheet. (If you bake them on paltes, you won't have to transfer them later). Brush the top of each bag with the remaining oil (1 teaspoon per bag), and bake until the paper is puffed up and golden brown, for about 20 minutes.

6. To serve, place a bag on each paltes, slit the bag in an "X", and fold back the paper. Serve steaming hot.

NOTE. Parchment paper can be bought at most supermarkets or any culinary equipment store. If you absolutely can't find any, use aluminum foil, but the effect won't be as elegant.

Makes 4 servings

Emeril's Creole Seasoning

Ingredients

2 1/2 tbsp paprika

2 tbsp salt

2 tbsp garlic powder

1 tbsp black pepper

1 tbsp onion powder

1 tbsp cayenne pepper

1 tbsp dried leaf oregano

1 tbsp dried leaf thyme

1. Combine all ingredients thoroughly and store in an airtight jar or container.

Makes about 2/3 cup

Copyright 1999 Emeril Lagasse