Hang 10... or as they now say...hit the lip!

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Topic Title: Fish en Papillote aka parchment paper
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Created On: 12/07/2019 10:41 AM
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 12/07/2019 10:41 AM
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Joined Forum: 09/04/2015

Anyone tried this?

I did it for the first time after watching a utube and it was quick, easy and delicious!

step one, get some parchment paper that is oven safe and cut yourself a pretty big sheet.

smear some evoo on it, and build a little base of veggies(I did carrots, cauliflower, and onion.

put some evoo on fish and season lightly(I just did salt and fresh pepper)

add thin slice or two of lemon, some garlic, little butter slice, and top with fresh dill.

recipe said to add a splash of wine but I only had busch lite so added a spash(to help steam).

wrap/fold it up and try to seal it pretty good, throw in the over at 400* for about 12-15 mins and walla!

you can make these ahead of time and store in the fridge, then cook all at once.

everything came out super lite but flavorfull!

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Edited: 12/07/2019 at 10:46 AM by stokedpanda
 12/08/2019 04:38 AM
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Way-back-when, when the Pomps were running, we would do a "poor man's" version:

Scale the Pomp by holding its tail down while you use your garden hose to spray, at full pressure, from tail to head. No need for a "scaling tool".

Gut the Pomp, Do Not Filet, , , ,

Get a brown paper grocery bag and oil it up good, put the Pomp in head first, with the tail sticking out, tie the bag up at the tail.

Put it on a pan and into the oven.

When the tail curls up and is somewhat crisp, It Is Done.

Prepare to fight with your family over the "head meat".
 12/08/2019 04:22 PM
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It does work well with pompano and sheepies.
 12/18/2019 07:25 AM
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Plan B

Posts: 2908
Joined Forum: 03/08/2004

I do something similar using banana leaves
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