Poisson Entier en Papier Parchemin

by Jonathan Doran
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Poisson Entier en Papier Parchemin

 This is a wowing fish recipe for all your dinner guests. The title’s translation from French is Whole Fish in Parchment PaperI used Black Drum, which is a saltwater white fish, but any white fish would do! I promise this will wow your next dinner guest, and blow the other fish recipes literally out of the water!

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Above picture was taken prior to the fish being cooked.

Ingredients:
  • 1/2 bunch Cilantro, leaves picked, stems removed
  • 1/2 bunch parsley, leaves picked, stems removed
  • 1 or 2  3-4lb whole white fish, cleaned and descaled
  • 3 cloves of jumbo Garlic, sliced thin
  • 2 lemons, sliced thin
  • 4 Tbsp butter
  • Salt to taste
Instructions:
  1. Lay a large piece of parchment paper on a large baking sheet, about 2.5ft in length.
  2. Place the fish on top of the parchment paper and slice three to four deep slices on the side of the fish.
  3. Salt both sides of the fish generously.
  4. Place some of the herbs inside of the cavity of the fish and on top of the fish along with a few garlic slices and lemon slices.
  5. Put the butter on top of the fish and pull out another piece of 2.5ft of the parchment paper, and put on top of the fish.
  6. Roll the parchment paper together like in the picture below.
  7. Bake the fish at 425 degrees Fahrenheit for 30 minutes or until the internal temperature reaches 150 degrees Fahrenheit and the meat is white.
  8. Once the fish is done, pull the top layer of the parchment paper off and serve with a large fork. The fish should be super tender and fall right off the bone!
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Roll the sides up tight to prevent and juices from leaking

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