Filete Empapelado
Fish in Parchment
Firm white fish fillets steam inside sealed parchment packets with peppers, olives, and capers, puffing up with fragrant steam straight from the oven.
Filete Empapelado
✦ Antes de Empezar
Before you cook
What fish works best for filete empapelado, and can I assemble the packets ahead?
Any firm white fish holds up well here — tilapia, snapper, or halibut are all good choices. You can assemble the sealed packets a few hours ahead and refrigerate them, then bake straight from the fridge at 400°F (205°C), adding a couple of extra minutes to the 12-to-15-minute bake time.
Ingredientes· 12View
- 4 (5 to 6 ounces / 140 to 170 g each)Firm white fish fillets
- 1 teaspoonSalt
- 1/2 teaspoonPepper
- 2 tablespoonsSoftened butter or olive oil
- 1/2White onion, thinly sliced
- 1Bell pepper, thinly sliced
- 2Roma tomatoes, thinly sliced
- 1/3 cupSliced green olives
- 2 tablespoonsCapers
- 4 sprigs (or 2 leaves)Epazote or hoja santa leaves, optional
- 1Lime
- 4Large sheets parchment or foil
Instrucciones
6 pasosSazona el pescado
Season the fish
Heat the oven to 400°F (205°C). Season the fish with salt, pepper, and lime.
Prepara los paquetes
Prepare the packets
Butter the center of each parchment or foil sheet and place a fillet on each.
Agrega las verduras
Add the vegetables
Top with onion, bell pepper, tomato, olives, capers, the epazote or hoja santa, and the remaining butter.
Sella los paquetes
Seal the packets
Fold into tightly sealed packets, leaving a little air space for steam.
Hornea
Bake
Bake on a sheet pan 12 to 15 minutes, until the packets puff and the fish flakes easily.
Sirve
Serve
Open the packets carefully, keeping your face away since hot steam escapes, and serve right in the packet.