Let’s Get FANCY with the FISHES!

A very easy way to impress that special someone, yourself, friends and family – basically whoever you may be cooking for, this branzino en papillote is one of my favorite ‘easy-fancy’ recipes. En papillotte is French word that translates to, “in a package”. The steam generated by the tin foil, creates such a lovely texture for the fish and whatever vegetables you choose to add.

I understand that for some, buying a whole fish can be pretty intimidating – especially if you are similar to my mother, who has an aversion to her meat watching her eat it (LOL) It really is not that scary because we have to come to an understanding about the meat we consume; obviously it was alive at some point. So, when your fish is looking back up at you before you eat it, my suggestion would be to thank it for the nutrition it is about to provide. Before I went to culinary school, I was uncomfortable with the idea of butchering animals.  Not to say that I was a vegan – because I very much am not – but my idea of where my meat came from was that it comes from a grocery store out of the package. This was until I had taken a trip to Romania with my family many years ago, where I had visited a farm that butchers and sells meat all across Europe. My stepdad was friends with the owner, so we got a pretty personal, in depth tour of the entire process of meat manufacturing. We started at the barn where the cows and other animals were held. I remember feeding the cows and feeling so enamored by them that I couldn’t imagine eating them. Then we took a tour inside of the factory, where we got to experience the process of euthanizing and butchering the animal. We were shown where their bodies were held before processing, and by the end of the tour, we were eating the smoked meat of a cow that had been alive months prior. It was incredibly eye opening for me. Throughout the process, I kept thanking every cow I saw that I knew was going to be eaten. These cows were incredibly well taken care of. I could definitely tell by the taste of the meat we had at the end of the tour. During culinary school, when we got to the butchering section of the course, I had remembered my time in Romania and made sure to give thanks for the meat I was about to butcher and consume. I know this whole story sounds a bit morbid, but it’s important to consider what these animals provide for us and be appreciative of where they come from. Now, back to the meat and potatoes (haha).

What You’ll Need:

Serves: 1

• Whole Branzino (Guts Cleaned Out)
• 1 Parsnip
• 2 Carrots (I used two different colored carrots)
• 1/2 Summer Squash
• 1/2 Lemon
• Salt and Pepper
• Mint
• Parchment Paper OR Aluminum Foil

How to Prepare:

This recipe is easy because you essentially just arrange everything into your tinfoil package, wrap it up to ensure nothing spills out, and throw it into the oven. Set your oven to 350°. Cut your fish in half, belly side. Avoid the bones and clean out any guts that may be in there. For the cleaning, try using just water because vinegar or lemon will cook your fish prematurely. I used an oblique cut for my carrots and parsnip, which I can best describe as 1/2 inch long pyramids. The lemon and summer squash were cut into 1/4 inch slices. The mint I just picked off the stem. Make sure you use a healthy amount of salt and pepper on top of and inside of your fish as well as a bit on the eyeballs. If you need measurements for salt and pepper, a good rule of thumb would be to add about 3/4 teaspoon to a whole teaspoon, depending on the size of your fish. This is a 12-inch-long fish, and I used about a teaspoon. In some cultures, such as the Chinese and Sri Lankans, the eyeballs of the fish are a delicacy. They also happen to be very good for high blood pressure, inflammation and reducing your risk of cardiovascular disease. Once your vegetables and fish are prepared, you’re ready to assemble! I dressed my vegetables with a bit of olive oil and a dash of salt to bring out their flavors. Add a bit of olive oil to the bottom of your papillote and then add your fish. Once your fish is on the tin foil, arrange your veggies in and around the fish, adding lemon both inside and on top. I would even add a few pats of butter to soften the texture of the fish even more. Wrap your papillote tightly into a pyramid shape, making sure that none of the juices spill out. Once your oven is preheated, add your papillote into the oven and allow it to cook for about 45 minutes,\ or until your fish reaches an internal temperature of 145. Happy Eating!