2016 Master Chef Israel winner, Tom Aviv shows us how to make a Fish en Papillote. Tom heads up the kitchen at multiple Tel Aviv dining institutions including Coco Bambino, Jango in the Sarona Market and Fat Cow. Fish en Papillote, which is French for “in paper” and is pronounced ahn-pa-pee-yawt. The fish here is baked inside of a pouch made of folded parchment paper. As the fish bakes, it steams in its own juices and the flavorings you’ve added, resulting in incredibly tender, moist, and positively scrumptious fish.
IN THIS BOX YOU’LL FIND:
4 fillets of white fish
Kalamata & Arak dressing (includes dried oregano)
Salt and pepper
Allergens: Fish, sulphites
Video Included when you place an order
We deliver every Friday (Orders need to placed by Thursday 9am).
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