Pompano en Papillote
Fish baked in parchment paper.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Preheat your oven to 400°F (200°C). Cut the parchment paper sheets into large heart shapes.
- 2
In a skillet, melt butter over medium heat. Sauté the shallots until translucent. Add the shrimp and cook for 2 minutes.
- 3
Deglaze the pan with white wine, then stir in the heavy cream and lump crab meat. Simmer until slightly thickened, then remove from heat.
- 4
Place one pompano fillet on one side of each parchment heart. Season with salt and pepper.
- 5
Spoon the rich seafood sauce over each fillet. Fold the other half of the parchment over the fish and tightly crimp the edges to seal in the steam.
- 6
Place the parchment pouches on a baking sheet and bake for 15 minutes until the paper puffs up and browns slightly. Serve the pouches unopened.
Plan it in Listahan
Add Pompano en Papillote to your week, check it against your household's allergens, and build the shopping list automatically.