📝 About This Recipe
Pescado Empapelado is a beloved coastal Mexican classic that uses the 'en papillote' technique to steam fish in its own juices, resulting in an incredibly moist and flavorful meal. This recipe marries delicate white fish with vibrant aromatics like epazote, serrano peppers, and lime, creating a fragrant parcel that captures the essence of the Mexican Pacific. It is a healthy, elegant, and foolproof way to bring the taste of a seaside palapa right into your home kitchen.
🥗 Ingredients
Main Ingredients
- 4 pieces White fish fillets (such as Red Snapper, Tilapia, or Sea Bass; 6oz each)
- 3 pieces Roma tomatoes (thinly sliced into rounds)
- 1/2 White onion (sliced into thin half-moons)
- 1 large Zucchini (Calabacita) (sliced into thin rounds)
- 2 pieces Serrano peppers (thinly sliced; remove seeds for less heat)
- 8 sprigs Fresh Epazote or Cilantro (Epazote provides the most authentic flavor)
The Marinade & Seasoning
- 4 tablespoons Unsalted butter (softened at room temperature)
- 3 cloves Garlic (minced into a paste)
- 2 tablespoons Lime juice (freshly squeezed)
- 1 teaspoon Dried Oregano (preferably Mexican oregano)
- 1 teaspoon Sea salt (to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 2 tablespoons Olive oil (extra virgin)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Prepare four large sheets of parchment paper or heavy-duty aluminum foil, approximately 12x16 inches each.
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2
In a small bowl, combine the softened butter, minced garlic, lime juice, dried oregano, salt, and pepper. Mix until it forms a smooth, aromatic compound butter.
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3
Pat the fish fillets completely dry with paper towels. Rub each side of the fillets generously with the prepared garlic-herb butter.
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4
Lay a sheet of parchment or foil flat on your workspace. Drizzle a tiny bit of olive oil in the center to prevent sticking.
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5
Create a bed of vegetables by placing a few slices of onion and zucchini in the center of the sheet.
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6
Place one buttered fish fillet directly on top of the vegetable bed.
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7
Top the fish with 3-4 slices of tomato, a few slices of serrano pepper, and two sprigs of epazote (or cilantro).
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8
Drizzle a teaspoon of olive oil over the top of the vegetables and add an extra pinch of salt.
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9
To fold: Bring the two long sides of the paper together over the fish and fold them down tightly several times. Twist or fold the ends inward to create a completely sealed, airtight pouch.
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10
Repeat the process for the remaining three fillets.
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11
Place the pouches on a large rimmed baking sheet. Ensure they are not overlapping so the heat circulates evenly.
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12
Bake for 15 to 18 minutes. The pouches should puff up significantly as steam builds inside.
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13
Remove from the oven and let the pouches rest for 2 minutes before opening. This allows the juices to redistribute.
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14
Carefully cut open the pouches with scissors or a knife, being mindful of the hot steam that will escape.
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15
Serve immediately, either directly in the parchment paper for a rustic look or carefully transferred to a plate with all the accumulated juices.
💡 Chef's Tips
Use parchment paper for a better presentation and a more even steam, but use foil if you plan to cook these on an outdoor grill. Do not overstuff the pouches; the fish needs space for the steam to circulate to cook the vegetables through. If you cannot find epazote, a mix of cilantro and a pinch of lemon zest is a great substitute to mimic that earthy, citrusy profile. Ensure your vegetable slices are very thin (especially the onions and zucchini) so they cook in the same timeframe as the delicate fish. Check for doneness by pressing the outside of the pouch; it should feel firm rather than squishy.
🍽️ Serving Suggestions
Serve alongside Mexican red rice (Arroz Rojo) to soak up the delicious herb-butter juices. A side of warm corn tortillas is essential for making mini-tacos with the fish and steamed vegetables. Pair with a crisp, cold Mexican lager or a chilled glass of Sauvignon Blanc. Add a side of sliced avocado or a dollop of salsa verde for an extra layer of creaminess and acidity. Finish the meal with a refreshing hibiscus iced tea (Agua de Jamaica).