Catfish and Peppers en Papillote Recipe

Name: Catfish and Peppers en Papillote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup balsamic vinegar; 2 tablespoons lemon juice; 1 teaspoon finely chopped fresh thyme; 1/4 teaspoon finely minced garlic; Kosher salt and freshly cracked black pepper; 2 tablespoons extra-virgin olive oil; 1 small red onion, julienned; 1 medium yellow pepper, cleaned, membrane removed and julienned; 1 medium red pepper, cleaned, membrane removed and julienned; Kosher salt and freshly cracked black pepper; Four 6-to 8-ounce catfish fillets, cleaned and skin removed; 1/2 teaspoon sweet paprika; 2 tablespoons finely chopped fresh parsley; 2 tablespoons very finely sliced scallions; 1 lemon, cut into wheels

Servings: persons

1/2 cup balsamic vinegar
2 tablespoons lemon juice
1 teaspoon finely chopped fresh thyme
1/4 teaspoon finely minced garlic
Kosher salt and freshly cracked black pepper
2 tablespoons extra-virgin olive oil
1 small red onion, julienned
1 medium yellow pepper, cleaned, membrane removed and julienned
1 medium red pepper, cleaned, membrane removed and julienned
Kosher salt and freshly cracked black pepper
Four 6-to 8-ounce catfish fillets, cleaned and skin removed
1/2 teaspoon sweet paprika
2 tablespoons finely chopped fresh parsley
2 tablespoons very finely sliced scallions
1 lemon, cut into wheels

1
Preheat the oven to 350 degrees F.
2
For the marinade: Combine the balsamic vinegar, lemon juice, thyme and garlic in a small mixing bowl.
3
Season with salt and pepper.
4
Set aside until ready for use.
5
For the peppers: Heat the oil in a medium saute pan over medium-high heat.
6
Once hot, add the onions and saute until translucent, about 3 minutes.
7
Add the peppers and continue to cook to just get a little color on the vegetables, about 2 minutes.
8
Season with salt and pepper and saute until just fragrant, about 30 seconds.
9
Remove from the heat and reserve.
10
For the catfish: Take four 12- by 12-inch sheets of parchment paper and place on a clean work surface.
11
Working with one packet at a time, begin by folding a piece of parchment paper in half to make a crease down the middle.
12
Open it back up and spoon about 1/3 cup of sauteed peppers and onions onto the middle of the parchment paper.
13
Place a fillet of fish on top.
14
Drizzle 2 tablespoons of the marinade over the top and sprinkle with salt, pepper and a pinch of paprika for color.
15
Fold the parchment back over the fish to enclose.
16
Working from one corner and around the fish to the other corner, make small folds that overlap one another so the packet gets tightly sealed.
17
Continue to fold crease over crease until the packet is sealed.
18
Tuck the last fold under the packet to hold in place.
19
Repeat with all four packets, and then place on a sheet tray and into the oven.
20
Bake until the packets puff up completely, 10 to 12 minutes.
21
To serve: Open the parchment packet tops with scissors and garnish with parsley, scallions and lemon wheels.

106

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup balsamic vinegar, 2 tablespoons lemon juice, 1 teaspoon finely chopped fresh thyme, 1/4 teaspoon finely minced garlic, and more.

Yes, Catfish and Peppers en Papillote falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Catfish and Peppers en Papillote

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions