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At culinary school, I learned to love fish baked "en papillote". However, I don't always have parchment paper available. This recipe works well, especially with the newer "release" aluminum foil.


  • 8 small or 4 large fillets of flounder, sole, cod, haddock or tilapia
  • 1/2 lb. uncooked, peeled and cleaned shrimp
  • 1/4 lb. fresh sliced mushrooms or 2 cans (3 oz.) broiled in butter mushrooms
  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • 1 cup milk or heavy cream
  • 2 Tbsp. sherry
  • salt and paprika
  • tabasco (optional)


  • Cream sauce:
  • Melt butter, blend in the flour and then add the milk (or cream), sherry and paprika. Cook until sauce thickens, stirring frequently. Add shrimp and drained mushrooms. Salt to taste.
  • Baking fish:
  • Put each of the fish fillets on a square of foil. Spoon a portion of the sauce over each piece of fish, fold up the foil and pinch tightly together. Place wrapped fish on a cookie sheet and bake in a 425 degree oven for 30 minutes.

Categories: Main Dish 
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