Quick «Lebanese» fish tagine en papillote. A super quick and delicious recipe perfect for summer days.
Fish Tagine en Papillote
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Cook time:
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- Description
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- Ingredients
- Method
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- Nutrition
BY YASMINE IDRISS
Quick «Lebanese» fish tagine en papillote. A super quick and delicious recipe perfect for summer days.
Ingredients
- 4 white fish fillet, deboned and filleted (one skin on or none)- I like sea bass or hammour.
For the topping:
- 3 tbsp green olive and artichoke paste (or any green olive tapenade or pesto)
- 1/2 cup chopped walnuts
- 1-2 garlic cloves
- crushed Olive oil
- Salt
- Chili flakes
- 2-3 tbsp tahini Zest of 1 lemon Juice of 1 lemon
- Zest of 1 lemon
- 1 Juice of lemon
Method
- 1)
Mix the toppings ingredients together in a small bowl.
- 2)
Place each 2 fish fillets in the center of a baking paper piece placed on top of an aluminum foil piece.
- 3)
Tap dry with a tissue then top with the 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 at 180C for 20min.
- 6)
Carefully open and serve with some brown rice and sautéed veggies with garlic, lemon and olive oil.