Tomato, celery and capers haddock baked en papillote
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Tomato, celery and capers haddock baked en papillote
Photo credit: Cindy Boyce

Tomato, celery and capers haddock baked en papillote

Tomato, celery and capers haddock baked en papillote
Photo credit: Cindy Boyce
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Here’s a light and delicious meal idea for week nights, that will most certainly be welcomed after overindulging during the holidays. While haddock is great with this recipe, any white fish will do.

  • Serves4
  • Prep time10 min
  • Cook time20 min
  • Timeout5 min
  • FreezingNe se congèle pas.

Ingredients

  • 4 haddock filets (120g each) (or your choice of white fish)
  • Celery salt & pepper, as preferred
  • 1/2 teaspoon of paprika
  • 2 shallots, minced
  • 1 cup of fresh tomato, diced
  • 1/2 cup of celery, minced
  • 1/4 cup of capers, strained
  • 1/4 cup of white wine
  • 2 tablespoons of butter

Steps

  1. Preheat the oven at 400°F and place the rack at the center of it. Cut a 15’’ rectangle piece of aluminum foil, then set aside onto a baking sheet.
  2. Season the haddock filet with celery salt, pepper and paprika.
  3. Lay the filets in the middle of the foil, then garnish with the remaining ingredients. Close the foil in an air tight papillote (cooking packet).
  4. Bake in the over for 20 to 25 minutes. Remove from the oven and wait a few minutes before opening the papillote to serve.

Tips & tricks

To close the papillote (cooking packet), pull two pieces of the aluminum foil upwards and join them over the piece of fish. Fold over 2 to 3 times, thus sealing the papillote properly, then roll down the fold to the fish. Twist each end of the papillote to seal it shut. Keeps for 3 days in the refrigerator.  Cannot be frozen.

Recipe published on August 19, 2018