Steamed Fish & Vegetables in Stove-Top Papillotte
Submitted by trinabugg
Steamed fish and vegetables in stove-top papillotte: halibut and sugar snap peas steamed in plastic over diced tomatoes and basil. A clean, light, restaurant-style dinner in 20 minutes.
YIELD
2 servingsPREP
10 minCOOK
5 minREADY
20 minA French technique adapted for the stovetop. Traditional papillotte bakes fish in parchment paper pouches in the oven; this version steams the packets over simmering water on the burner. Faster, gentler, and the vegetables stay bright green instead of wilting.
The hero ingredient is halibut, a firm white fish that holds its shape through steaming without falling apart. Any firm white fish (cod, pollock, sole, or tilapia) works as a swap. Lemon juice rubbed on both sides seasons the flesh and brightens the natural sweetness.
Plastic wrap (yes, plastic) is the unusual vessel. Microwave-safe plastic handles the low steaming temperature just fine and seals more tightly than parchment. Purists can use parchment with butcher’s twine, but plastic creates a better steam chamber.
Flipping the packet so the snow peas end up on top during steaming is a deliberate step. Peas need less direct heat than fish, and the flip lets the halibut cook against the hot rack while the peas warm above through steam alone. Overcooked peas turn gray; this technique keeps them vivid.
The diced tomato base is unconventional and brilliant. Raw diced tomato tossed with olive oil sits on the plate as a naturally sweet, acidic foundation. The fish gets plated over top, and the steaming juices drizzle down to warm and slightly wilt the tomatoes.
Chef Tips
- Blanch sugar snap peas for 10 seconds before packaging. This knocks back their raw chew but keeps the bright color.
- Use cold-water halibut. Pacific halibut has the firmest, cleanest flavor; farmed tilapia falls apart.
- Open packets carefully with scissors. Steam release can burn hands; point the opening away from your face.
Variations
- Add thin ribbons of zucchini or julienned carrots to the packet for more vegetable variety.
- Finish with a drizzle of pesto or salsa verde instead of basil for a different herbal top note.
- Serve over cauliflower rice for a low-carb complete meal.
Ingredients
Directions
Tear off 2 large pieces of plastic wrap (the type which is designed to use in the microwave oven); each one should be large enough to enclose the fish and vegetables in a single layer.
Rub lemon juice on both sides of halibut.
Layer half cup of snow peas on bottom of plastic wrap and drizzle with a teaspoon of olive oil.
Place fish over that and bring up pla stic wrap to totally enclose the fish.
Set a cake rack over simmering water in a deep skillet.
Turn fish packages upsi de down so snow peas are on top.
Layer them on the cake rack and cover with a round bowl or cover to entrap steam.
Cook for 5 minutes or until fish and vegetables are cooked through.
While fish is steaming, remove tomato seeds with a spoon and cut them into a fine dice; toss with dice with a bit of olive oil, salt and pepper and spoon the tomatoes on dinner plates.
When fish is done, with scissors, carefully open package (watch out for your hands).
Pose fish and vegetables over tomatoes and drizzle juices over the top; season with salt and pepper and garnish top with basil.
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