White fish pappilotes with Camembert and Mushroons


I am always trying to include more fish in our meals. Not so easy with my family though. Salmon and trout are welcome but white fish… they want it fried, preferably deep fried, our favorite way, of course, as most people like too, and we have once in a while, as treat. Way too unhealthy. But for this meal I tried something different and was very pleased with the result.

I found this recipe in a French blog and was happy that my French was good enough to translate it. What a great recipe, simple and easy to prepare! It is only a matter of assembling everything, put it in the oven and it is done. It was a feast! The Camembert and mushrooms added so much flavor, and the whole thing cooked in white wine made a sophisticated meal. We had it with mashed sweet potatoes and Brussel sprouts but I think steamed white rice would do great too.

White fish Papillote with mushrooms and Camembert

4 cod fillets or any other white fish ( I used Halibut)

200 gr Camembert cheese sliced

50 gr butter

1 onion sliced

100 gr mushrooms sliced

1 lemon sliced

1/4 cup dry white wine

pepper, onion powder and salt to season

Pre heat oven at 350F.

For each fish fillet, get a large piece of aluminum foil and start the papillotte arranging a layer of mushrooms and Camembert on the top. Lay the fish on top of the cheese, season with salt, peper and onion powder and cover with the onions, butter and the slices of lemon. Pour some of the wine on top of each fish. Fold the foil over, making sure all sides are secure.

Bake for 10 min to 20 min depending on the thickness of the fish.

Adapted and translated from the French blog: recettepourtous.com


    written by Raquel Boyes

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