For months I tried to get my husband to like fish. He’s
an incredibly a bit of a picky eater, but I was determined to find a way to incorporate fish into our weekly menu in order to get some of the great health benefits of eating seafood. I ttied lots of different recipes, from teriyaki salmon to tuna steaks and even homemade fish sticks. He’d dutifully eat as much as he could, but he never really enjoyed any of the recipes.
Finally, I saw a recipe online for “fish en papillote”. The preparation was so simple, and it involved lemon pepper seasoning, which my husband loves on chicken. I picked up a simple white fish, (cod, maybe?) and prepared myself for another unsuccessful attempt. To my surprise, he actually loved it. He ate the whole thing, and even recommended the recipe to a friend, telling him “my wife has the best recipe for fish I’ve ever tried.” Success!
So, for all you moms, wives, or even husbands out there that are trying to expand your loved one’s palates, there is hope. Don’t be afraid to experiment with lots of different recipes before you settle on the one that works for you. I think all those unsuccessful attempts probably got his taste buds slowly adjusted, and when the right recipe came along, he was ready.
Without further ado, here’s my recipe for fish en papillote (in paper).
Fish en Papillote
Two servings of white fish
White wine (optional)
Salt and Pepper, or lemon pepper seasoning mix
Fresh herbs if desired (parsley, thyme, oregano)
Preheat oven to 400. Cut two pieces of parchment paper that are large enough to make into a pocket around the fish. Fold the sides of each piece into the middle, with some overlap, and roll up the ends to seal. Rinse the fish and dry gently with a towel. Rub the surface of the fish with olive oil and sprinkle with salt and pepper. Squeeze 1 lemon into each pocket, and pour in some white wine (1-2 Tablespoons per pocket). You could also use water, but it won’t be quite as flavorful. Place the fish into the pocket and top with herbs. Roll the sides up together to seal, and place on a baking sheet. Bake until fish is opaque, usually about 10-15 minutes depending on thickness. Garnish with more fresh herbs and serve with lemon wedges.