Cookwith

Name: Lemongrass-Basil Fish En Papillote with Summer Squash Wrap and Herbed New Potatoes
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 skinless white fish fillets (such as walleye, cod, or tilapia), 5-6 oz each; 2 small summer squash (yellow or zucchini), sliced lengthwise into thin ribbons; 1 stalk lemongrass, tough outer layer removed, finely minced; 2 tbsp fresh basil leaves, torn; 1 tbsp fresh mint, chopped; 1 tbsp fresh chives, chopped; 1 small shallot, thinly sliced; 1 lime, zested and juiced; 2 tbsp extra-virgin olive oil, plus more for drizzling; 1/2 tsp kosher salt, plus more to taste; 1/4 tsp black pepper; 1 lb new potatoes, peeled and halved; 1 tbsp unsalted butter (or more olive oil for dairy-free); 1 tbsp flat-leaf parsley, chopped

Lemongrass-Basil Fish En Papillote with Summer Squash Wrap and Herbed New Potatoes

TenderMelon9734

This dish captures the essence of summer with bright, aromatic flavors and a stunning presentation. Moist, flaky white fish is infused with lemongrass, basil, and a touch of mint, then wrapped in tender ribbons of summer squash. Cooking "en papillote" (in parchment) locks in moisture and aroma, creating a show-stopping reveal at the table. Paired with buttery, herbed new potatoes and a squeeze of lime, this meal is light, fresh, and perfect for a hot Minnesota evening. It's a modern spin on Mediterranean technique with a nod to local summer produce—elegant enough for guests, easy enough for a weeknight.

Ingredients

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment or foil.
Toss new potatoes in a pot of salted water and bring to a boil. Simmer 10-12 minutes or until just fork-tender. Drain and set aside.
Prepare a quick marinade: in a bowl, combine lime zest, half the lime juice, minced lemongrass, 1 tbsp olive oil, 1 tbsp basil, mint, salt, and pepper. Spoon over fish fillets and let sit 10 minutes.
Meanwhile, lay squash ribbons on a clean towel and sprinkle lightly with salt. Let stand 5 minutes to soften, then pat dry.
Lay out 4 large rectangles of parchment. Arrange overlapping squash ribbons (like shingles) in the center of each to form a sheet.
Place a marinated fish fillet on each squash sheet. Top with shallot and remaining basil. Gently fold squash over fish (secure with toothpicks if needed), then fold paper over to make a papillote packet (burrito fold, ends tucked underneath).
Place packets on baking sheet. Bake 12-15 minutes, until fish is just cooked through and squash is tender but bright.
While fish bakes, heat butter (or olive oil) in a skillet over medium. Add cooked potatoes and sauté 2-3 minutes until golden. Toss with parsley, chives, remaining lime juice, salt, and pepper.
To serve: Open packets tableside for drama. Plate each fish papillote with herbed new potatoes. Drizzle with a little olive oil and fresh herbs. Serve immediately.