Whitefish paper “pasty”

Posted on by msgpubs

Featured image: stu_spivack on Flickr

This recipe comes courtesy of Teach to Taste, generously provided for the July 12, 2024, Mi Fresh Fish Fry in Houghton, MI. It includes tips for cooking fish “en papillote,” which is a fancy way to say “wrapped in paper.” You simply create a little parchment paper packet for the fish and some easy flavorings, then bake it until the flesh is flaky and succulent. This version calls for the paper to be crimped and tucked into a half-moon shape to honor the Upper Peninsula’s iconic pasty. The recipe works with Great Lakes whitefish or any other light-colored, mild fish. Give it a try!

Pasties are pastry pockets sealed around fillings like beef, potatoes, and vegetables. This recipe uses parchment paper to mimic the shape of a pasty around the fish.

Whitefish paper “pasty”

Ingredients:

  • 4 oz. portion of white fish
  • Lemon
  • Fresh herbs (dill, basil, or parsley)
  • 1 Tablespoon of butter
  • Salt and pepper to taste

Equipment:

  • Parchment paper
  • Sheet pan
  • Knife
  • Cutting board

Preparation:

1. Preheat oven to 400 degrees F.

2. Rip off a piece of parchment paper roughly 12 inches x 12 inches and place it on your sheet pan. 

3. Lay a skinned piece of fresh fish on your prepared parchment paper. Set the fish off to one side of the paper, so you can fold the other side of the paper over it later.

4. Use a sharp knife to slice a lemon into 1/4-inch thick slices. Keep your fingers curled into a claw shape while holding the lemon to protect your fingertips from the blade. Place one slice on top of the fish.

5. Take the fresh herbs and roughly chop them using a rocking motion on your cutting board. Sprinkle about a tablespoon of these herbs onto the lemon and fish.

6. Season your fish with salt and pepper to your taste, and then add a pat of butter (about 1 tablespoon) onto the herbs.

7. To create the “paper pasty,” fold over the parchment paper to enclose your ingredients. Crimp and press the sides of the paper into a half-moon pasty shape and tuck any loose edges under the “pasty.” Use a fork, toothpick, or skewer to poke a couple of holes into the top of the paper to allow steam to escape. 

8. Place your sheet pan into the preheated oven and bake for 15-17 minutes. You will know when the fish is done by checking for the fish to “flake.” Layers of the fish muscle will separate easily when touched with the tines of a fork. Serve immediately.

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