Pompano En Papillote by Emeril

GneFshn

Cooked fresh Pomps (caught Sunday) last night with the wife using Emeril's recipe (done it a few times before but never posted)

parchment paper bag with crabmeat and a sautéed lemon, shallot, parsley, butter sauce over top at the end b4 eating.

I did use my blackened seafood seasoning in lieu of his "Essence" though.

jcanracer

nice, how long did you cook it? I tried baking a whole pompano one time and underestimated how dense the fish was so I had to put it back in the oven a few times.

GneFshn

Had oven set at 400. Because I didn't sear the fish first in the fry pan I set the cook time for 30 minutes. Meat was set but not overcooked and firm but not dry. I scored both sides at 1" gaps first so after cooking taking the meat off the bone in bite size chunks was easier .

jcanracer

great, thanks for the tips!