Feast of the Seven Fishes en Papillote

Feast of the Seven Fishes en Papillote

The Feast of the Seven Fishes is an Italian-American Christmas tradition. Abstaining from eating meat on the eve of a feast day meant that fish was more often served. And it’s customary in this celebration to prepare seven unique seafood dishes. This year I’m finally getting to do all seven on Christmas Eve. But it might be daunting for those who have more than enough to do than prepare seven more dishes at this busy and festive time. So I came up with a recipe featuring seven varieties of seafood in a single entrée that would be lovely for Christmas Eve or Christmas Day. The amount can be doubled or tripled easily and since the seafood is cooked in parchment, clean up is a breeze.

If you’ve never made en papillote before, there are easy, online tutorials and videos like this one from Bon Appétit. They are infinitely easier to follow than written instructions. An elegant recipe for a special meal or a weeknight treat!

Yield: 4

Author: Louisiana Supper Club

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Feast of the Seven Fishes en Papillote

Instead of seven different seafood dishes, serve seven kinds in one!

ingredients:

• 2 lbs fish and shellfish. Divide each type of seafood into four portions.
• 4 15x18-inch pieces of parchment paper
• 4 tbsp extra-virgin olive oil
• 1 tsp crushed red pepper flakes
• 2 tbsp fresh-squeezed lemon juice
• 1/2 tsp cornstarch
• 4 tbsp unsalted butter cut into 4 pieces
• 1/4 cup parsley, minced
• salt, pepper, Cajun/Creole seasoning to taste

instructions:

How to cook Feast of the Seven Fishes en Papillote

1. Preheat the oven to 450 degrees F.
2. In a large skillet over medium-low heat, add the olive oil and when a few bubbles begin to form, add the garlic and stir gently until the slices are barely golden. Do not overcook as the garlic will become bitter. Add the crushed red pepper flakes.
3. In a small bowl add the cornstarch and lemon juice and stir until thoroughly combined. Add to the skillet and stir for approximately 30 seconds. Off heat, but leaving the burner on, add the butter and swirl until melted. If necessary, swirl the pan over the burner, but don’t place on the heat directly. Turn off the burner. The cornstarch mixture and not overheating will prevent the sauce from breaking and becoming greasy.
4. Taste for seasoning and add more lemon juice or olive oil as desired. Add the parsley and stir. Set the skillet aside.
5. Place one portion of each type of seafood onto one half of the parchment paper in a single layer leaving a 3-inch border around the edge. Drizzle one-fourth of the garlic butter mixture over the seafood, distributing evenly. Following the tutorial, fold and crease the edge in increments until the packet is sealed. Place on rimmed baking sheet.
6. Repeat with remaining packets. Place in oven and cook for 8 minutes. Remove from oven, place on plates and serve immediately, allowing each guest to pierce the paper with the tip of a fork, carefully tearing it open as steam will be released. Serve with lemon wedges, if desired.

Calories

521

Fat (grams)

31

Carbs (grams)

2

Protein (grams)

60

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Created using The Recipes Generator

“Choose 4 oz. each of 7 varieties, for example: shrimp, scallops, calamari, salmon, snapper, catfish and halibut. ”