This customizable cannabis-infused fish en papillote recipe is a healthy, quick, easy weeknight meal that is versatile and delicious. Find step-by-step instructions to cook in either parchment paper or aluminum foil.
Prep Time: 10 minutesmins
Cook Time: 15 minutesmins
Total Time: 25 minutesmins
Servings: 2servings
Equipment
2 parchment paper or aluminum foil you will need two 12x15" pieces
Ingredients
1wholelemon, seeds removed, cut into 1/8" slices, divided
2tablespoonsstock, chicken or vegetable stock or water
2sprigsfresh thyme
Instructions
Preheat oven to 400°F(204°C). Tear a large piece of parchment paper. Fold the parchment paper in half to have a rectangle when folded. Then cut the parchment into a half oval, leaving the seam in place. If you use foil, fold the large piece in half to make a rectangle.
Place the packets on the counter and open them like a book. Working on the right-side half, approximately 2 inches from the fold, center two lemon slices from top to bottom in each packet.
Divide the celery leaves and place them on top of the lemons.
Divide the mushrooms and place them on top of the celery.
Divide the carrots, scallions, and garlic and place them on top of the mushrooms.
Divide the parsley leaves and place them on top of the carrots.
Lay a piece of fish on top of the vegetables and sprinkle each piece with kosher salt.
Drizzle the stock, followed by the olive oil, over each piece of fish.
Divide the thyme sprigs and place them whole directly on top of the fish. Then lay two more lemon slices on the side of each piece of fish, so only half of the lemon is on the fish.
Fold and seal your en papillote package using the directions below specific for parchment paper or aluminum foil.
Place the packets on a baking sheet and place in the oven and cook for 12-15 minutes. If using aluminum foil instead of parchment paper, add 2-3 minutes to the cooking time to ensure the fish is cooked through.
Remove the packets from the oven and allow them to rest for 2-3 minutes before opening. Carefully open, as steam will escape. Make sure the thickest part fish filet has reached an internal temperature of 145°F(63°C).
When ready, the fish should remain firm but flaky. Enjoy inside your packet transfer to a serving dish.
Notes
To Make Parchment Paper PacketsFolding Instructions: fold over the empty half of the packet and ensure all the edges line up together. Starting at the bottom of the packet, next to the center crease, fold approximately a 1-2 inch wide section of the edge towards the inside center of the packet. Making a 1/2 inch deep fold, starting 3/4 of the way to the end of the last fold, take another section 1-2 inches and fold towards the center of the packet, making a half-inch deep fold. Repeat this process around the packet's perimeter, ensuring all folds are creased well and sealed. To Make Aluminum Foil PacketsFold over the empty half of the packet and ensure all the edges line up together. Starting at the bottom of the packet, make one straight horizontal fold about 1/2 inch deep, working upwards. Do this one more time and then repeat this process for the top of the packet to work downwards. When the top and bottom are sealed, fold the left edge in one vertical line 1/2 inch deep towards the main crease; repeat this 2-3 times, ensuring all folds are creased and sealed.
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