Whiting fillet en papillote with carrots, lemon and leeks

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 1 leek
• 2 1 carrot
• 3 1 shallot
• 4 ½ lemon
• 5 3 tablespoons olive oil
• 6 4 fillets fish
• 7 olive oil
• 8 40 g butter
• 9 thyme
• 10 salt
• 11 pepper
• Total weight: 1,175 grams

Times:

Preparation	Cooking	Start to finish
40 min.	15 min.	55 min.

Step by step recipe

1	The vegetable bed Prepare 1 leek (small), then chop finely and pour into a bowl.
2	Prepare and grate 1 carrot, and pour into the bowl.
3	Prepare and finely chop 1 shallot, and pour into the bowl.
4	Add the juice and zest of ½ lemon, 3 tablespoons olive oil, salt and pepper, then mix well. Set aside.
5	Whiting Carefully remove all the bones from the fillets, dry with absorbing paper and season each side with salt and pepper. Set aside.
6	The papillotes Preheat your oven to 180°C (360°F). Lay a sheet of baking paper in front of you, and brush a little olive oil over the bottom half of the sheet.
7	Top with vegetable mixture, in a layer roughly the size of a fillet.
8	Place a fillet on top, followed by small pieces of butter and a sprig of thyme.
9	Close the papillote by folding the paper over, folding the edges tightly. Staple the edges if possible, to hold the papillote in place better.
10	Do this for all nets.
11	Bake at 180°C (360°F) for 10-15 minutes.
12	Serve the papillotes on your guest's plates, allowing them to open them and enjoy the delicious flavors of the cooking process.

Remarks

You can use this recipe with other seasonal fish fillets than whiting: sea bass, pollack, sole, etc.
Using a lime instead of a lemon will give your papillote an interesting exotic flavour.
If you don't have a sprig of thyme, replace it with a large pinch of herbes de Provence.

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