Yellowtail Kingfish en Papillote with Fennel,
White Wine and Lemon
Papillote is a classic French cooking method where fish, vegetables and aromatics are cooked together in a parcel. The steam that develops during cooking keeps the Yellowtail Kingfish exceptionally juicy, while the flavours of fennel, lemon and white wine subtly infuse the fish. An elegant dish that requires little technique but delivers maximum flavour.

Yellowtail Kingfish en Papillote with Fennel,
White Wine and Lemon

Serves 4

 

Ingrédients

  • 500 g Yellowtail Kingfish fillet
  • 2 fennel bulbs
  • 2 carrots
  • 1 celery stalk
  • 1 lemon
  • 50 g unsalted butter
  • 2 dl dry white wine
  • 2 dl fish stock
  • Gros sel de mer
  • Poivre noir fraîchement moulu
  • 4 large sheets of greaseproof paper
  • 1 oven dish

Préparation

  1. Preheat the oven to 190°C.
  2. Cut the fennel, carrot and celery into fine julienne.
  3. Slice the lemon thinly.
  4. Check the Yellowtail Kingfish for any bones and divide into four equal portions.
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  • Assembling the papillote

    1. Place a bed of fennel, carrot and celery on each sheet of greaseproof paper.
    2. Season the vegetables lightly with sea salt and black pepper.
    3. Place one portion of Yellowtail Kingfish on top of the vegetables.
    4. Divide the lemon slices over the fish.
    5. Add a generous knob of butter to each parcel.
    6. Divide the white wine and fish stock evenly over the four parcels.

    Folding

    1. Fold the paper carefully so that each parcel is completely sealed.
    2. Place the parcels in an oven dish.

    Cooking

    1. Bake the papillotes for 12 to 15 minutes in the preheated oven.
    2. The exact cooking time depends on the thickness of the fish. The Yellowtail Kingfish should be just cooked and still glossy in the centre.
    3. Remove from the oven and leave to rest for 1 minute.

    Serving

    Serve the papillote closed at the table, so guests can open the parcel themselves and release the aromatic steam.

    Spoon some of the cooking juices over the fish if desired and finish with fresh fennel fronds or a little extra lemon zest.

    Chef’s Notes

    The aniseed-like freshness of fennel is a natural partner for Yellowtail Kingfish. During cooking, the butter, wine and fish stock melt together into a light, elegant sauce that remains fully balanced with the rich structure of the fish.

    For a more Mediterranean variation, add a few capers, olives or a small sprig of thyme. For a subtle Asian accent, a thin slice of ginger works surprisingly well without overpowering the character of the fish.

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