Pompano En Papillote
Delicate pompano fillets are baked en papillote with shrimp, oysters, and lemon, creating a flavorful, moist seafood dish perfect for elegant dinners or special occasions.
Ingredients
Instructions
- Fold each parchment paper in half and cut into a heart shape.
- Butter the inside of each parchment heart well.
- Place a fillet on each prepared parchment sheet.
- Top each fillet with 4 shrimp, 2 to 3 oysters, salt and pepper, lemon juice, and 1 teaspoon of butter.
- Fold the paper over the filling and seal all edges by folding.
- Bake at 400°F (200°C) for 15 to 20 minutes until the paper starts to brown and puff.
- Slit the paper and serve topped with sauce.
Tips & Substitutions
For optimal flavor, consider marinating the pompano fillets in lemon juice and herbs for 30 minutes before cooking. If you can't find pompano, any firm white fish will work as a substitute. For a twist, add thinly sliced vegetables like bell peppers or zucchini to the filling. Ensure the parchment is sealed tightly to keep the steam inside for moist fish. You can browse more Mediterranean recipes for inspiration.
Serving Suggestions
Serve the Pompano En Papillote with a side of steamed vegetables or a fresh salad for a balanced meal. It pairs beautifully with Shrimp And Orzo Salad, enhancing the seafood theme. A glass of white wine or a light beer complements the dish nicely, making it perfect for a casual dinner or special occasion.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the papillote in a preheated oven at 350°F (175°C) for about 10 minutes. This will help retain moisture and warmth without overcooking the fish or shrimp.
Nutrition & Diet Analysis (per serving)
Each serving of Pompano En Papillote contains roughly 230 calories, with 22g protein, 5g carbohydrates, and 13g fat. It is an excellent source of vitamin D (65% of the Daily Value) and protein (45% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1857mg per serving (81% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fish or shrimp for this recipe?
Yes, you can use frozen fish and shrimp, but it's best to thaw them completely before cooking. This ensures even cooking and better texture. Just be sure to pat them dry to avoid excess moisture in the papillote.
What sides go well with Pompano En Papillote?
This dish pairs well with light sides like a green salad or roasted asparagus. You could also serve it with couscous or quinoa for a heartier option. These sides will complement the delicate flavors of the fish and seafood without overpowering them.
How do I know when the fish is done cooking?
The fish is done when it is opaque and flakes easily with a fork. If the parchment has puffed and browned, it’s usually a good indicator that it’s ready. Cooking time may vary based on thickness, so check after 15 minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).