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| @French_Women |
"a lot women, for some reason, are afraid to cook fish." She insists that fish is easy to prepare. On her Blog, French Women Don't Get Fat, Mireille offers tips and tricks to reduce one’s waistline along with this simple recipe for en Papillote, which you can make the night before, and "depending on the fish, your dinner is made in eight to twelve minutes." Listen to her interview with Tonia by clicking on the link below...
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Red Mullet with Spinach en Papillote |
A recipe from "The French Women Don't Get Fat Cookbook" by Mireille Guiliano
INGREDIENTS
2 teaspoons olive oil
1 pound spinach, washed and dried
4 tablespoons crème fraîche
8 red mullet fillets, about 2 ounces each
4 teaspoons sliced shallots
8 slices of lime
Salt and freshly ground pepper
Yield: 4 Servings
1 pound spinach, washed and dried
4 tablespoons crème fraîche
8 red mullet fillets, about 2 ounces each
4 teaspoons sliced shallots
8 slices of lime
Salt and freshly ground pepper
Yield: 4 Servings
RECIPE
Preheat the oven to 300 degrees.
Cut 8 pieces of parchment paper (or aluminum foil) into squares large enough to cover each fish fillet and leave a 2-inch border all around. Lightly brush 4 squares of the paper with oil.
In the center of an oiled square, layer a quarter of the spinach, 1 tablespoon of the crème fraîche, 2 fillets, 1 teaspoon of the shallots and 2 slices of lime. Season with salt and pepper to taste.
Place the remaining parchment squares on top of the fillets and fold up the edges to form packets. Simply double folding each of the four sides is enough to seal each packet. Put the papillotes on a baking sheet, and bake in the preheated oven for 15 to 20 minutes.
Serve at once by setting each papillote on a plate.
Note: You can use sole or snapper instead of red mullet.
Cut 8 pieces of parchment paper (or aluminum foil) into squares large enough to cover each fish fillet and leave a 2-inch border all around. Lightly brush 4 squares of the paper with oil.
In the center of an oiled square, layer a quarter of the spinach, 1 tablespoon of the crème fraîche, 2 fillets, 1 teaspoon of the shallots and 2 slices of lime. Season with salt and pepper to taste.
Place the remaining parchment squares on top of the fillets and fold up the edges to form packets. Simply double folding each of the four sides is enough to seal each packet. Put the papillotes on a baking sheet, and bake in the preheated oven for 15 to 20 minutes.
Serve at once by setting each papillote on a plate.
Note: You can use sole or snapper instead of red mullet.
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