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Baked Catfish in Papillotes
- Yield: 2 Servings 1x
Ingredients
Scale
- 2 U.S. Farm-Raised Catfish Fillets
- 2 celery ribs, cut into 3-inch pieces, then cut into long strips
- 1 large carrot, peeled and cut into 3-inch pieces, then cut into long strips
- 1 medium red onion, halved then sliced
- 1/4 cup olive oil
- 2 large sheets parchment paper
- 3 tablespoons dry white wine
- 1 lemon, juiced
- 2 tablespoons clam juice
- 1 large tomato, seeded and chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh dill, chopped
- 1 teaspoon fresh tarragon, chopped
- 2 tablespoons fresh parsley, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 400° F. Bring small pot of water to boil. Add celery and carrots; cook 1 minute. Remove and place under running cold water; dry on paper towel.
- Cut 2 sheets of parchment paper into a 20 x 20 in. square; fold in half and lightly crease. Unfold paper; lightly brush one side of each paper with olive oil. Divide celery, carrots and onion evenly into a small pile on one half of each paper. Place one fillet on top of each. Lightly fold up edges to create a small, bowl-like vessel.
- In bowl, combine wine, lemon juice and clam juice. Drizzle each fillet with 3 tablespoons of mixture. Place half the chopped tomato over each fillet and sprinkle half of each fresh herb over tomatoes. Season with salt and pepper.
- Fold parchment paper over fillet and vegetables. Beginning at the creased corner, start folding the edges over one-half inch. Continue until paper is a series of tight, overlapping folds.
- Place papillotes on large baking sheet. Bake 11 minutes or until bags are nicely puffed and slightly browned.
