The New Year Challenge: Catfish en Papillote

You can't win them all. This recipe was ok. When it was finally finished. The directions said to cook for 10 to 12 minutes. I thought, 'great, we'll have dinner around 7:30, I'll start the catfish at 7:15. Should be plenty of time.' I was wrong. The fish took almost 30 minutes to complete cooking.
I'm not sure what went wrong. They were not particularly thick cuts of fish. The oven was the correct temperature. I had wrapped the fish en papillote as directed. It just took forever.

Aside from that little snafu, the fish itself wasn't bad. It wasn't great either. I'm not sure I'd put this on the make again list. The papillote is impressive looking, it's a technique I have used before, though that time it came out much better. This looked a lot better on TV than in real life.

Catfish en Papillote - from Guy's Big Bite
Marinade:
1/2 cup balsamic vinegar
2 tablespoons lemon juice
1 teaspoon finely chopped fresh thyme
1/4 teaspoon finely minced garlic
Kosher salt and freshly cracked black pepper
Peppers:
2 tablespoons extra-virgin olive oil
1 small red onion, julienned
1 medium yellow pepper, cleaned, membrane removed and julienned
1 medium red pepper, cleaned, membrane removed and julienned
Kosher salt and freshly cracked black pepper
Catfish:
Four 6-to 8-ounce catfish fillets, cleaned and skin removed
1/2 teaspoon sweet paprika
2 tablespoons finely chopped fresh parsley
2 tablespoons very finely sliced scallions
1 lemon, cut into wheels

Preheat the oven to 350 degrees F.
For the marinade: Combine the balsamic vinegar, lemon juice, thyme and garlic in a small mixing bowl. Season with salt and pepper. Set aside until ready for use.

For the peppers: Heat the oil in a medium saute pan over medium-high heat. Once hot, add the onions and saute until translucent, about 3 minutes. Add the peppers and continue to cook to just get a little color on the vegetables, about 2 minutes. Season with salt and pepper and saute until just fragrant, about 30 seconds. Remove from the heat and reserve.
For the catfish: Take four 12- by 12-inch sheets of parchment paper and place on a clean work surface. Working with one packet at a time, begin by folding a piece of parchment paper in half to make a crease down the middle. Open it back up and spoon about 1/4 of the sauteed peppers and onions onto the middle of the parchment paper. Place a fillet of fish on top. Drizzle 2 tablespoons of the marinade over the top and sprinkle with salt, pepper and a pinch of paprika for color. Fold the parchment back over the fish to enclose. Working from one corner and around the fish to the other corner, make small folds that overlap one another so the packet gets tightly sealed. Continue to fold crease over crease until the packet is sealed. Tuck the last fold under the packet to hold in place.
Repeat with all four packets, and then place on a sheet tray and into the oven. Bake until the packets puff up completely, 10 to 12 minutes. (Or 30 if it is anything like mine. I'd check it after 12, but be prepared to need longer)