GOLDED IN PAPILLOT WITH VEGETABLES
Today I come with fish, we love fish, and do you like it? . You can make this recipe with the fish you like, sea bass, hake, even monkfish, imagination with power. These golden ones were almost alive and I brought them home thinking what to do with them. The papillot or papillote is a cooking technique that consists of cooking food in its wrapping, resistant to heat such as aluminum foil or sulfurized paper. As I told you when I got home, I lit the light bulb and seeing what I had in the fridge I made them in papillote and they were great.
- 3 golden rations
- 1 green pepper
- 1 red pepper
- 1 yellow pepper
- 2 carrots
- 1 small zucchini
- 1 onion
- Virgin olive oil
- 1 splash of white wine
Wash the sea breams well with scales, intestines and fins. As I always tell you if you do not like to clean the fish in the fish market you will be delighted. Take the heads to the golden ones and the central spine, without separating the fillets, they have to remain like an open book. Sprinkle the sea breams and reserve in the fridge for 30 minutes.
Wash the vegetables. Chop the peppers into thin strips, scrape the carrots and make thin slices and do the same with the zucchini. Clean the onion and cut into thin slices.
Put a pan on the fire with about 3 tablespoons of oil. Sauté the onion and carrot for about 5 minutes, add the peppers and sauté a little, add the zucchini and continue sautéing. Sprinkle the vegetables with a splash of white and salty wine, sauté a little more, remove from heat and let cool a little.
Preheat the oven to 180º.
Take the gilt out of the fridge. Spread a sheet of baking paper on the work table, distribute two tablespoons of vegetables in the center of the sheet as a bed, on top of the open gilt. Divide in the sea bream another 2 tablespoons of vegetables and close with the other half of the bream. Spread a little vegetable over it and close it well with the sheet of paper as a package. Do the same with the rest of the gilthead breams. The packages, have to be very well closed so they do not lose the juices.
Put the packages in a baking tray. Put them in the oven for about 35 minutes. When the time has passed, take out the tray, open a package and if you see that the golden one is done, remove it from the oven and serve it on plates. I serve the fish with its paper, cutting with a kitchen scissors a window above the package. This is optional, you can serve the fish with your vegetable directly on the plate and without paper.