Fish en papillote with lemon and pine nuts

Name: Fish en papillote with lemon and pine nuts
Ingredients: 1 piece of carp (1.5 kg cleaned; gutted; and headless) juice from one lemon (50 ml) 30 ml cold-pressed olive oil 1/4 tsp coarse salt 1 handful of pine needles (80 g; washed very well and drained) baking paper plus 2 tsp coarse salt

Over - Fish en papillote with lemon and pine nuts by Daciana L. - Recipia

Carp en papillote is a simple baked fish variant, cooked in parchment paper along with lemon juice, olive oil, and pine needles. The paper retains moisture, keeping the fish tender. I only started eating fish after being convinced by a few persistent people, and this recipe was one of the options that made me appreciate it. Quick Info Total time: approximately 35-45 minutes, depending on preparation time Preparation time: not specified separately; preparation takes a few minutes Baking time: 20-30 minutes Servings: not specified; a 1.5 kg carp is suitable for several servings Difficulty: easy Recipe type: baked fish, cooked en papillote Ingredients 1 carp of approximately 1.5 kg, cleaned, gutted, and head removed Juice of one lemon, approximately 50 ml 30 ml cold-pressed olive oil 1/4 teaspoon coarse salt 2 teaspoons coarse salt, for rubbing the fish 1 handful of pine needles, approximately 80 g, well washed and drained Parchment paper For this recipe, it is important that the pine needles are well washed and drained before use. If you cannot find pine needles, the source of the recipe mentions that they can be replaced with spruce needles. Preparation method 1. Preheat the oven to 200 degrees Celsius. 2. Wash the carp and dry it well with paper towels. It is helpful to remove as much moisture from the fish's surface before seasoning it. 3. Score the skin in several places, without cutting too deep. If the fish is small, you can skip this step. Then rub the carp with the 2 teaspoons of coarse salt, both on the outside and inside. 4. Place a piece of parchment paper in a baking tray. The paper should be larger than the tray, so it can cover the fish and seal the edges. 5. In a bowl, mix the lemon juice with the olive oil and 1/4 teaspoon of coarse salt. 6. Place the carp in the tray and brush it with the lemon and oil mixture. Cover the inside of the fish as well. Divide the pine needles into three parts: one part goes under the fish, one inside, and the last on top. 7. Fold the edges of the parchment paper over the fish and seal the package as tightly as possible. Seal the edges of the paper, then put the tray in the oven. 8. Bake the fish for 20-30 minutes. The exact time depends on the size of the carp and the oven. For a specimen of approximately 1.5 kg, check towards the end of the indicated interval, without opening the package too early. 9. Remove the tray from the oven and carefully open the parchment paper, as steam accumulates inside. The carp is served after being taken out of the package. Why I make this recipe often I love this method because the preparation is quick, and the fish cooks almost unattended. The lemon juice and oil spread over the entire surface of the carp, and the parchment paper helps retain moisture. There is no need for many ingredients or a complicated frying step. It is also an easy recipe to adapt if you don’t want to use carp. The original source mentions that you can choose another type of fish. Tips and variations Tips Dry the fish well before seasoning. If it remains wet, the lemon and oil mixture will slide off the skin more easily. The parchment paper should be large enough to completely cover the carp. If it is too small, the edges cannot be sealed well, and steam will escape during baking. Do not skip the step of brushing the inside of the fish. The lemon, oil, and salt mixture should reach both the outside and the interior cavity. Scoring the skin is especially useful for a larger carp. For a small fish, this step can be omitted, as indicated in the basic recipe. Open the package carefully at the end. The steam is hot and escapes immediately when the paper is unfolded. Substitutions Pine needles can be replaced with spruce needles if you cannot find pine. In both cases, the needles must be well washed and drained before use. The carp can be replaced with another type of fish if you don’t prefer it. The amount and baking time may vary depending on the size of the fish, so for a different specimen, it is good to monitor the cooking more closely. Variations The basic recipe uses only lemon, oil, salt, and pine needles. Keeping these ingredients in the same proportions is the closest variant to the original dish. For a smaller carp, you can skip scoring the skin. No other modifications mentioned in the original recipe are necessary. Serving ideas The carp is removed from the parchment paper and served immediately after baking. The paper can be carefully removed directly from the tray, taking care with the accumulated steam. The recipe does not include a side dish, so the fish can be served plain, exactly in the form it was cooked. Frequently asked questions 1. Can I use a carp that is not headless? The recipe is given for a carp of approximately 1.5 kg, cleaned, gutted, and head removed. If you use a differently prepared fish, the space occupied in the tray and the baking time may change. 2. Is it mandatory to score the skin? No. For a small specimen, this step can be omitted. For a larger carp, the scores help the mixture of salt, lemon, and oil to better reach the fish's surface. 3. Can I replace the pine needles? Yes. The original recipe mentions replacing them with spruce needles. Wash the needles very well and let them drain before using. 4. How long does the carp bake? The carp bakes at 200 degrees Celsius for 20-30 minutes. The interval depends on the size of the fish and the oven. 5. Why does the parchment paper need to be larger than the tray? So that the paper can completely cover the fish and the edges can be sealed. This way, the fish cooks in its own steam inside the package. Nutritional values The values below are estimates and may vary depending on the exact weight of the carp, the edible part remaining after cleaning, and the number of servings. If the dish is divided into four servings, one serving may have approximately: 370-430 kcal 40-48 g protein 12-16 g fat 2-4 g carbohydrates The fish mainly contributes protein and fat, while the olive oil increases the fat and calorie intake. The amount of carbohydrates is very small, mainly coming from the lemon juice and the plant ingredients used in cooking. These figures do not represent an exact nutritional analysis. Storage and reheating The carp is best served immediately after baking. If leftovers remain, store them in the refrigerator in a closed container, and it is recommended to consume them as soon as possible. For reheating, the fish can be placed back in the oven, covered, at a moderate temperature until heated through. Do not leave it too long, as the fish meat can dry out. The pine needles and parchment paper are removed before serving. Tags: baked carp, baked fish, carp en papillote, carp with lemon, fish with pine needles

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