Truffle Fish en Papillote

This Aggie original is one of my favorite quick dinners. It’s not only quick and easy but also lean and health. And super tasty to boot!You can use any white fish for this including tilapia, basa, mahi mahi, swai etc. I tend to serve the fish with steamed broccoli and maybe a little wild rice.

INGREDIENTS makes 4 servings

4 fillets of white fish (any kind will do)

4 slices prosciutto 

4 Tbs truffle butter (can substitute regular salted butter)

8 sprigs fresh thyme

salt and pepper to taste

4 large squares of parchment paper

INSTRUCTIONS

• 4 fillets of white fish (any kind will do)
• 4 slices prosciutto 
• 4 Tbs truffle butter (can substitute regular salted butter)
• 8 sprigs fresh thyme
• salt and pepper to taste
• 4 large squares of parchment paper 

1. Preheat the oven to 350. Place a piece of prosciutto in the middle of a square of parchment paper. Place a fillet of fish on top of the prosciutto and salt and pepper to taste. Place 1 Tbs of truffle butter on top of the fish, and 2 sprigs of fresh thyme on the side of the fish. Fold the parchment paper diagonally so that the long side of the fish fillet is more or less even with the fold. Fold over and crimp the edges all around the fish, creating a water tight envelope around the fish. Repeat for the other 3 fillets.  

2. Place all 4 of the fish envelopes on a cookie sheet and into the oven. Bake for 12 minutes. Serve immediately. It’s best to serve the fish in the parchment paper so that all of the juices don’t run out.