This is the fish dish we made last week that was so delicious! Matt and Brody caught a huge flounder one morning and it was my job to find a great recipe to cook it! Well we made this recipe and we were all drooling over it. It was honestly, mouth-watering good. I cooked it just as the instructions say. I made angel hair pasta to go with it which I highly, highly recommend because we stole a little of the butter sauce that you make for the fish to go on the pasta and it was soo good.

I used sheets of parchment paper to make the “bags” and you can fold over the edges around the fish to cook it. And then I used some kitchen scissors after I baked the fish and just cut the top of the parchment paper off to get to the fish. You can see that we served the fish on our plate still inside the parchment paper.

I hope you get to try this and love it as much as we did. I think you could do this with lots of different fish.

Pompano En Papillote

via Emeril

Yield: 2 servings

Ingredients

2 pompano fillets (8 ounces each)
2 teaspoons olive oil
Salt and freshly ground black pepper to taste
1/2 pound lump crabmeat, picked over for shells and cartilage
1 tablespoon chopped garlic
Parchment paper
1/2 cup fresh lemon juice
1/4 cup chopped shallots
1/2 pound (2 sticks) cold unsalted butter, cubed
2 tablespoons chopped fresh parsley leaves
5 sprigs of fresh parsley

Directions

Preheat the oven to 400ºF. Lightly oil a baking sheet.
Rub the fillets with the olive oil and season with salt and pepper.
In a small mixing bowl, toss the crabmeat and garlic together. Season with salt and pepper.
Cut a piece of parchment paper about 2 inches longer than the fish. Fold the paper in half lengthwise, then open it flat. Place the fish on one half of the paper. Spread the crabmeat mixture evenly over the fish. Fold the other parchment half over the fish and roll the edges to seal the fish tightly in the bag. The bag should be formed in the shape of the fish. Place the bag on the baking sheet and bake for 10 to 12 minutes.
In a small nonreactive saucepan, combine the lemon juice and shallots. Bring to a gentle boil and cook until the liquid reduces by half, about 3 minutes. Add the cold butter cubes, 2 to 3 at a time, and whisk until completely melted. Season with salt and pepper. Stir in the chopped parsley.
To serve, cut off the top of the bag and roll it back with a fork to expose the fish. Spoon the sauce over the fish and garnish with parsley sprigs.