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I just returned from a visit to my brother and his family in California. This past Sunday we had a family dinner for about 20 of us. This Fish Vera Cruz en Pappilote was one of the entrees that I served. Fresh, tender fish filets placed on top of a tomato/onion/olive mixture and wrapped in parchment for a short baking period. They were a huge hit.
I only made eight packets as I was also serving Chicken Cacciatore with pasta and my brother was grilling up some hamburgers. Other family members were bringing salads, sides and dessert so I thought I would have plenty. This fish was such a hit that I could have easily used another 8 packets.
This huge platter of fish was gone in a flash. It was easy enough that I was able to throw it together after a morning of sight seeing and a lunch date with my friend Cam of Culinary Adventures with Camilla. Our guests arrived about 5 pm and we were all enjoying dinner by 6.
Please stop by the links below this recipe for many more great En Pappilote fish and seafood recipes. I can't wait to try more recipes using this easy peasy method.
I am sharing a recipe for 8 servings with this as the sole entrée. Feel free to adapt the quantities to meet your needs.
Fish Veracruz en Pappilote
adapted from Cuisine at Home
8 (4-6 oz) fish filets (I used Snapper)
6 Roma tomatoes, seeded and diced
1 Vidalia onion, sliced
3 T. capers, drained
1/2 cup pimiento stuffed olives, drained and chopped
1 large jalapeno, seeded and sliced
Juice of 1 lemon
Olive oil, if desired
Combine the tomatoes, onion, capers, olives, jalapeno and lemon juice in a bowl.
Lay 8 sheets of parchment, approximately 24" wide onto a counter. Divide the tomato mixture and place onto the center of each parchment piece. Lay a fish filet onto the tomato mixture and top with lemon slices. Drizzle with olive oil, if desired.
Fold the wide ends of the parchment together and fold shut. Fold the ends to seal and tuck underneath. Place onto a baking sheet and bake in a preheated 400* oven for 20 minutes, until the fish flakes easily with a fork. Print Recipe