Poached Perch in Parchment

Category: 
Main Courses

This flexible recipe is good for any type of fish and a variety of green herbs. Cooking in parchment makes cleanup a breeze.

Super easy

Poached Perch in Parchment

Ingredients

For 1 Batch(es)

Recipe

  • 1 bunch green onions, thinly sliced
  • 1/2 cups chopped flat-leaf parsley
  • 2 tablespoons chopped fresh dill
  • 1 tablespoons chopped fresh mint
  • 3 teaspoons mild paprika
  • 2 teaspoons mild or medium hot red pepper flakes
  • 4 tablespoons butter
  • 3 pounds perch fillets, roughly 8 oz. per serving (pick larger fillets if available; if not, use two smaller pieces per bundle)
  • 2 medium tomatoes, sliced
  • 2 mild peppers, such as Anaheim, seeded and cut into 4 strips lengthwise
  • 6 bay leaves
  • 1 lemon, sliced into 6 slices
  • 1/3 cups olive oil
  • 1/4 cups white wine or anise-flavored liqueur, such as Pernod, ouzo or rakı (optional)
  • salt and pepper, to taste

Poached Perch in Parchment Directions

  1. Heat the oven to 400°.
  2. Cut 6 pieces of parchment paper large enough to hold the fish fillets and to be folded securely to keep moisture in.
  3. In a bowl, mix the onions, fresh herbs and spices (except for the bay leaves).
  4. Melt the butter and brush the inside of each piece of parchment paper before adding the fish.
  5. Distribute the onion, herb and spice mixture between the fish packages and place the tomatoes, peppers, bay leaves and lemon slices on top of the fillets.
  6. Mix the lemon juice, olive oil and wine or liqueur and pour over the fillets, distributing evenly between the packages.
  7. Season lightly with salt and pepper.
  8. Close the packages by first bringing together the edges along the long side of the fillet and folding over each other to create a tight seal.
  9. Follow by folding in the loose edges downward 2 to 3 times so that the seal faces down.
  10. Moisten the tops of the packages with a little water to seal better.
  11. Place the packages on an ovenproof dish or tray and bake for about 20 to 25 minutes.
  12. Place the individual packages on plates, open slightly to allow the steam to escape and serve immediately.

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