Cooking en papillote (in parchment) has long been a way of cooking fish gently, with moist steam trapped inside the packet. Foil makes a package sturdy enough to stand up to the heat of the grill – add veggies for a complete meal with no clean-up.
12 new potatoes, sliced
1 lb (454 g) sole, cod or snapper filets
2 ears fresh corn, cut into quarters
1/2 cup (125 ml) frozen peas
4 tsp (20 ml) butter
1 lemon, thinly sliced
salt & pepper
1. Tear off squares of heavy-duty foil and divide the sliced potatoes between them, spreading them out in the middle but leaving a few inches uncovered around the edges.
2. Cut the fish filets into four pieces and place one on top of each pile of potatoes; add a couple pieces of corn, sprinkle with peas, top with 1 tsp. butter, a couple lemon slices and a sprinkle of salt and pepper.
3. Lift up the sides of the packet to meet at the middle, then fold them over twice, sealing the top, then the sides.
4. Preheat the grill to medium and place the packets on the grill. Close the lid and cook, rearranging the packets every few minutes if you have hot spots, for 15 minutes.
5. Remove the packets from the grill and set aside for a few minutes, then open them carefully and serve straight from the packet, or empty out onto a plate.
Per packet, made with cod:
289 calories, 5.1 g fat (2.8. g saturated fat, 1.4 g monounsaturated fat, 0.8 g polyunsaturated fat), 25.8 g protein, 35.8 g carbohydrates, 58 mg cholesterol, 4.8 g fibre.
Foil packets are ideal for cooking over open fire. Tuck them in the glowing embers of a campfire.
Originally published in ParentsCanada magazine, July 2012