Orange and mango fillet of fish en papillote
En papillote (or ‘wrapped in paper’) is a classic form of French cookery. It is a very gentle way of steaming fish in an enclosed pocket, while the butter and other juices help infuse it with bursts of flavour and plenty of moisture. The result is an incredibly tender piece of protein.
Ingredients
- 4 x 130g white fish fillets skinned and deboned
Orange butter:
- 100 g unsalted butter softened
- 1 teaspoon ginger grated
- ½ chilli
- zest of 1 orange
- 5 leaves mint
- ½ teaspoon salt
Green mango salsa:
- ½ small onion
- 1 green mango firm
- ½ red capsicum
- ½ chilli
- 10 leaves mint
- 2 tablespoons orange juice
- 1 tablespoon lemon juice
- ½ teaspoon salt
Instructions
- Preheat the oven to 200°C (180°C fan forced).
- For the orange butter, grate ginger, finely chop chilli and mint, zest the orange and combine all with softened butter. Season with salt. Refrigerate.
- To make the salsa, dice onion, mango and capsicum. Thinly slice chilli and mint and combine all ingredients in a small bowl. Drizzle with orange and lemon juice and mix well. Season with salt.
- Prepare four pieces of parchment paper by cutting them into large ovals, approximately 40x30cm.
- Spread salsa onto one side of the paper. Place fish fillet on the salsa and top with pieces of orange butter. Close the pouch, then starting at one point, tightly fold the edges to form a seal, continuing along the perimeter. Twist the end to prevent it from unfolding. Repeat with the other three portions.
- Bake for 10-15 minutes, depending on the thickness of the fish.
- Serve unopened in the paper.
Notes
No steam should escape while baking. Brushing the edges of the paper with egg helps to create a tight seal.