I truly truly LOVE grilling season I mean what’s not to love? Meat, flame, warm temperatures and cold beer there really is only one thing better but this is a G rated blog so…… well never mind. Oh and I should point out that En Papillote is nothing more than a fancy cooking term for “In Paper”.
Like everyone else I struggle with what to put on the “barbie” as the Ausies would say. How many times can you do burgers and ribs and chicken and steak before you get tired of the same old same old—– Okay that was a silly question but you get the idea and if you’re like me BBQ’d veggies just don’t really do the trick —- well not always. So I made this particular dish the other day because I was in a mood for something different and I should kick myself for not remembering this technique earlier than now—— IT TURNED OUT AWESOME and the real bonus is that it is so easy to do. Here’s how.
– Fish fillets… whatever type you like. I use Tilapia
– Three lemon slices per filet
– Old Bay seasoning or whatever type of fish seasoning you like
– Spring onion
– Chopped garlic to taste
– One sprig of Rosemary and Dill per filet (or more if you like)
– Parchment paper
– On a piece of parchment paper that is at least an inch and a half longer than the filet on BOTH ends lay down the lemon slices.
– Place the fish filet on the lemon.
– Sprinkle on whatever fish seasoning you happen to be using
– Lay the asparagus on top of the filet
– Sprinkle on the garlic
– Add the spring onion
– Top with the Rosemary and Dill
– Fold up the parchment like it was an envelope, place it on a cookie sheet and place it on a 350 degree BBQ for approx 20-25 minutes.
Serve with baby potatoes or rice or if you want to go whole hog (sorry couldn’t resist) with the healthy eating thing then why not try it with herbed Quinoa.
The other really great thing about this dish is the clean up since to eat the fish you merely open the parchment paper and dig in and when you are finished your parchment paper plate simply goes in the garbage.
So there you have it a “simple but tasty recipe for the grilling season and beyond.”
Until next time—— BON APETITE