Quick fish tagine en papillote- a juicy, super tasty fish, with delicious flavors of tahini and citrus fruits. With @diamondbrandsme baking paper I made parcels (or paillote). This cooking technique perfectly seals in the flavors while steaming and baking the fish! Also, the cleanup is a breeze! Inspired by Lebanese arnabiyeh, but simplified.
Fish Tagine en Papillote
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BY YASMINE IDRISS
Quick fish tagine en papillote- a juicy, super tasty fish, with delicious flavors of tahini and citrus fruits. With @diamondbrandsme baking paper I made parcels (or paillote). This cooking technique perfectly seals in the flavors while steaming and baking the fish! Also, the cleanup is a breeze! Inspired by Lebanese arnabiyeh, but simplified.
Ingredients
4 white fish fillet, deboned and filleted (skin on or none)- I like sea bass or hammour
- For the topping:
- 1 tangerine, juiced
- 1 lemon, juiced and zested
- 2 shallots, thinly sliced
- Herbs
- 1-2 garlic cloves, crushed
- 1/4 cup tahini
- salt and pepper
- coriander leaves, for garnishing
Method
- 1)
Tap dry the fish fillets with a kitchen towel.
- 2)
Mix the toppings ingredients together in a small bowl except the shallot.
- 3)
Cut a piece of baking paper. Place some onion sliced in the center of the baking paper, place a fish piece in on top of the onions then top with the citrus tahini mixture.
- 4)
Fold the papers to create a “papillote” or a parcel. Seal it properly so it creates steam that’s going to help cool the fish while keeping it super juicy.
- 5)
Bake in an air frier or oven for 20min.
- 6)
Carefully open and serve the fish with the onions with some brown rice and sautéed veggies.
- 7)
If you have extra sauce, add more water to it and drizzle it over the fish.
- 8)
Garnish with fresh coriander leaves.