Papillotes of Hake Bayaldi
“En papillote” has traditionally meant a dish cooked with a sealed packet of buttered parchment paper. Michel Troisgros updates to heavy foil, which seals in the juices for this pretty dish combining fish, eggplant, zucchini, tomatoes, and Nicoise olives. The sauce is easily prepared and would be excellent with simple fried fish as well. The dish is served still in its silvery wrappings, with the top pealed back to reveal the green zucchini, dark eggplant and olives, and bright tomatoes around the fish.
- Hake - 4 fillets (substitute: cod, haddock, pollock, or whiting)
- Salt and freshly ground pepper
- Zucchini - 3
- Eggplants - 3 slender
- Tomatoes - 4, peeled
- Olive Oil - 1/4 cup
- Nicoise olives - 24
- Fish stock - 1/4 cup
- Worcestershire sauce - 1/4 cup
- Dijon mustard - 1-1/2 tablespoons
- Lemon Juice - 2 teaspoons
- Extra Virgin Olive Oil - 1/4 cup
- Lemon Juice - Juice of 1 lemon
- Extra Virgin Olive Oil - 2 tablespoons
- Rosemary - 4 sprigs
Season the fish with salt and pepper. Cut the zucchini and eggplant into 1/4-inch discs. Cut the tomatoes into very thin crosswise slices.
Preheat the oven to 400 F. Place four 18-inch squares of heavy aluminum foil on a work surface. Selecting slices of uniform size, overlap alternating discs of zucchini, eggplant, and tomato in a ring in the center of each piece of foil. Season with salt and pepper. Drizzle each ring with about 1 tablespoon of fish stock. Place a fillet of fish, skin-side up, on each ring and place 6 olives around each fillet.
Mix the sauce together with a whisk and pour over the fish in each packet. Place a second 18-inch square of heavy foil on each, shiny side down. Fold in 1/4-inch along one edge, then fold again twice and crimp. Continue around the each edge of each packet to seal. Place the sealed packets on 2 baking sheets and bake for 8 minutes.
To serve: Place a sealed packet on each warmed larged serving dish. Cut around three sides of the top foil sheet of each packet and roll the top back to reveal the dish. Drizzle with lemon juice and olive oil. Top each with a rosemary sprig.