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Baked Catfish In Papillotes

Baked Catfish In Papillotes





35 m

20 m

15 m



Simmons 5-7 oz. Fillets.

2 celery ribs, cut into 3-inch pieces, then cut into long strips.
1 large carrot, peeled and cut into 3-inch pieces, then cut into long strips.
1 medium red onion, halved then sliced.
1/4 cup olive oil.
2 large sheets parchment paper.
3 tablespoons dry white wine.
1 lemon, juiced.
2 tablespoons clam juice.
1 large tomato, seeded and chopped.
1 teaspoon fresh thyme leaves.
1 teaspoon fresh dill, chopped.
1 teaspoon fresh tarragon, chopped.
2 tablespoons fresh parsley, finely chopped.
1/2 teaspoon salt.
1/2 teaspoon freshly ground black pepper.


Step 1

Preheat oven to 400° F. Bring small pot of water to boil. Add celery and carrots; cook 1 minute. Remove and place under running cold water; dry on paper towel.

Step 2

Cut 2 sheets of parchment paper into a 20 x 20 in. square; fold in half and lightly crease. Unfold paper; lightly brush one side of each paper with olive oil. Divide celery, carrots and onion evenly into a small pile on one half of each paper. Place one fillet on top of each. Lightly fold up edges to create a small, bowl-like vessel.

Step 3

In bowl, combine wine, lemon juice and clam juice. Drizzle each fillet with 3 tablespoons of mixture. Place half the chopped tomato over each fillet and sprinkle half of each fresh herb over tomatoes. Season with salt and pepper.

Step 4

Fold parchment paper over fillet and vegetables. Beginning at the creased corner, start folding the edges over one-half inch. Continue until paper is a series of tight, overlapping folds.

Step 5

Place papillotes on large baking sheet. Bake 11 minutes or until bags are nicely puffed and slightly browned.

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