Best 5 Steamed Fish And Vegetables In Stove Top Papillotte Recipes

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Steamed fish and vegetables in stove top papillotte is a delightful and healthy dish that can be prepared quickly and easily. This cooking method involves wrapping fish and vegetables in parchment paper and steaming them on the stove top, resulting in a tender, flavorful dish that retains its nutrients. The papillote technique creates a moist environment that allows the fish and vegetables to steam gently, preserving their delicate flavors and textures. Whether you prefer flaky white fish, such as cod or tilapia, or more robust options like salmon or halibut, this versatile recipe can be tailored to your preferences. With its simple ingredients and minimal cleanup, steamed fish and vegetables in stove top papillotte is an ideal choice for busy weeknight meals or special occasions alike.

Let's cook with our recipes!

VEGGIE TOP PESTO



Veggie Top Pesto image

Provided by Food Network

Categories     condiment

Time 5m

Yield about 1 1/2 cups

Number Of Ingredients 9

1/4 cup chopped walnuts
1 clove garlic
1 cup carrot fronds
1/2 cup beet greens
1/2 cup celery leaves
1/3 cup grated Parmesan
2/3 cup olive oil
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper

Steps:

  • In a food processor, combine the nuts and garlic and pulse until coarsely chopped. Add the carrot fronds, beet greens, celery leaves and Parmesan and pulse until finely ground. With the food processor running, add the oil and red pepper flakes. Taste, then season with salt and pepper.
  • Transfer to a resealable container and store in the refrigerator for up to 2 weeks (or freeze for up to 3 months).

TROUT EN PAPILLOTE



Trout en papillote image

En papillote simple means cooking in parchment. This simple super-healthy dish both looks, and tastes great

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 8

2 large carrots , cut into batons
3 celery sticks, cut into batons
1 tbsp olive oil
½ tsp sugar
6 tbsp white wine vinegar
4 x 175g trout fillets
basil leaves
juice 1 lemon

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Put the carrots and celery in a pan with the oil, sugar, wine, salt and pepper. Bring to the boil, tightly cover, then cook for 10 mins until the vegetables are tender. Cool.
  • Cut four large sheets of baking parchment, about 35cm square. Divide the vegetables between them and top each with a trout fillet. Scatter a few basil leaves and a little lemon juice over each, then season the fish with a little salt and pepper. Fold the paper in half and double fold all round to seal in the fish, a bit like a pasty.
  • Put the parcels on two baking sheets and bake for 15-20 mins (depending on the thickness of the fish). Serve in their paper with some steamed new potatoes.

Nutrition Facts : Calories 262 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 0.37 milligram of sodium

STEAMED FISH AND VEGETABLES



Steamed Fish and Vegetables image

Everyone who tries this dish is amazed at how simple it is to prepare. Plus, it's tasty and low in fat.-Marilyn Newcomer, Menifee, California

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 1 serving.

Number Of Ingredients 7

1 whitefish fillet (4 ounces)
1/2 cup thinly sliced carrot
1/2 cup thinly sliced zucchini
2 teaspoons lemon juice
1/2 teaspoon dried parsley flakes
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon dill weed

Steps:

  • Place fish on a 15x12-in. piece of heavy-duty foil. Add the vegetables and sprinkle with the lemon juice, parsley, lemon-pepper and dill. Fold foil over and fold in edges twice, forming a pouch. , Place on a baking sheet. Bake at 450° for 15-20 minutes or until vegetables are tender and fish flakes easily with a fork. Carefully open pouch and allow steam to escape.

Nutrition Facts :

FISH EN PAPILLOTE



Fish en Papillote image

Cooking en papillote (in parchment) seals in the moisture of fish fillets, yielding a silken entree and perfectly crisp-tender vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 11

Zest from 2 limes, finely shredded
3 limes, juiced
4 garlic cloves, thinly sliced
1 piece (2 inches) ginger, peeled and julienned
1 medium red onion, halved and thinly sliced
2 mild to spicy red chiles, halved
4 fillets (6 ounces each) black bass, halibut, or striped bass
4 heads baby bok choy (or 1 large head, quartered)
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
8 sprigs fresh cilantro

Steps:

  • Preheat oven to 450 degrees. Mix lime zest and juice, garlic, ginger, onion, and chiles in a medium bowl. Fold four 20-inch pieces of parchment in half lengthwise. Unfold, and place 1 fillet and 1 head bok choy along each crease. Rub both with 2 tablespoons oil, and season with salt and pepper. Top each fillet with some onion mixture and 2 sprigs cilantro.
  • Fold parchment over fish, making small overlapping folds along edges and sealing with a paper clip. Place on rimmed baking sheets. Roast until parchment puffs, 10 to 12 minutes. Carefully cut packets, avoiding escaping steam, and serve.

STEAMED FISH EN PAPILLOTE



Steamed Fish en Papillote image

Provided by Martha Stewart

Number Of Ingredients 5

4 skinless firm-fleshed fish fillets, such as bass, halibut, or salmon
Coarse salt and freshly ground pepper
2 cups trimmed spinach leaves (from 1 bunch)
Caper-Lemon Butter
2 lemons, one sliced into 1/8-inch rounds, the other cut into wedges

Steps:

  • Heat oven to 400 degrees. Lightly season fish on both sides with salt and pepper.
  • Cut four pieces of parchment paper, each measuring 12 by 17 inches, and lay them on a clean work surface. Fold each in half crosswise, then open and lay flat.
  • Divide spinach leaves among parchment, mounding on one side of the fold. Divide butter in half, then divide one of the halves among the four papers, spooning it on top of spinach; top each with 2 lemon slices. Lay a fillet on top of the lemons and spoon remaining butter on fish. Fold over parchment and form a half-moon packet, beginning at one corner; make small overlapping pleats all the way around to seal the edges completely.
  • Transfer packets to a rimmed baking sheet and cook until parchment puffs up, about 12 minutes (8 minutes per inch of thickness for firm-fleshed fish).
  • Immediately place a packet on each of four plates and use kitchen shears to cut open the packets at the table. Serve with lemon wedges.

Tips:

  • Choose the freshest fish and vegetables possible. This will ensure that your dish is flavorful and nutritious.
  • Use a variety of vegetables. This will add color, flavor, and texture to your dish.
  • Season the fish and vegetables lightly. You don't want to overpower the delicate flavors of the fish and vegetables.
  • Fold the parchment paper packets tightly. This will prevent the steam from escaping and ensure that the fish and vegetables are cooked evenly.
  • Cook the fish and vegetables until they are just cooked through. Overcooked fish and vegetables will be tough and dry.
  • Serve the fish and vegetables immediately. This will ensure that they are at their best flavor.

Conclusion:

Steamed fish and vegetables in stove-top papillote is a healthy and delicious way to cook fish and vegetables. This cooking method is simple and easy to do, and it results in a dish that is flavorful, nutritious, and low in calories. If you are looking for a healthy and delicious way to cook fish and vegetables, then this recipe is for you.

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