Home Options Food & Beverage

Delicate, fresh fish en papillote

Pauline Wong
Pauline Wong7/3/2020 06:00 AM GMT+08  • 2 min read
Delicate, fresh fish en papillote
Enjoy a beautiful dish of fish en papillote, which is easy and simple to cook
Font Resizer
Share to WhatsappShare to FacebookShare to LinkedInMore Share
Scroll to top
Follow us on Facebook and join our Telegram channel for the latest updates.

SINGAPORE (July 3): Even as restaurants and eateries reopen for dine-in in Phase 2, there is still something special about a simple home-cooked meal. This week, we bring to you a delicious fish en papillote dish from Mag’s Wine Kitchen, which pairs perfectly with a glass of Cesari Pinot Grigio. This classic dish, whose name simply means ‘to cook a whole fish in paper’, is sure to be a crowd-pleaser

Instructions

1. First, prepare the filling:

• Slice the capsicums, fennel and onions very thinly.

• In a frying pan, put some olive oil and start sautéing all the sliced ingredients together with the olives and tomatoes.

• Season lightly with salt and pepper. If you want a little bit more of a Mediterranean flavour, you can add some cured anchovies, or use olives that are already stuffed with anchovies.

• After sautéing the ingredients for six minutes, set aside and let them cool.

2. Start preparing the fish:

• On a whole fish that’s already gutted, make a few score lines on the thickest part of the fish. Sprinkle salt and some olive oil on the fish.

• Gently grill the fish on both sides, just to colour the fish. The fish should still be uncooked in the middle. 3. When that’s done, place the fish on a large sheet of baking paper. Put the filling all over the fish (straining all the liquid), and wrap it up like a parcel.

4. Put the wrapped fish and filling on a tray and bake it in the oven at 175– 180°C for about 18 minutes, or until the fish is done and flakes easily.

About Mag’s Wine Kitchen

With 23 years under their belt, this casual, modern restaurant serving French cuisine is the brainchild of former banker Magdalene Tang, who is chef-owner of Mag’s Wine Kitchen. It opened 23 years ago on Circular Road, before moving to the bustling, hip neighbourhood of Keong Saik in early 2019. Regular patrons of Mag’s Wine Kitchen love it for its good food, good wine and casual ambience, and its enduring popularity is a testament to its staying power in Singapore’s fickle and unpredictable F&B industry.

"We’ve always believed in homestyle hospitality, unpretentious dining experiences and quality seasonal ingredients. This dish is easy to prepare and an easy-pleaser." Magdalene Tang

×
Loading next article...
The Edge Singapore
Download The Edge Singapore App
Google playApple store play
Keep updated
Follow our social media
Subscribe to The Edge Singapore
Get credible investing ideas from our in-depth stock analysis, interviews with key executives, corporate movements coverage and their impact on the market.
© 2022 The Edge Publishing Pte Ltd. All rights reserved.