Fish en Papillote

Fish en Papillote is a light, fresh, and elegant dish that combines tender fish fillets with vibrant vegetables and seasonings, all cooked to perfection in a parchment paper parcel. The beauty of this dish is not only in its ease of preparation but also in the dramatic reveal when the parcels are opened, releasing the aromatic steam and juices. It’s the perfect choice for a healthy, yet delightful meal.

Why You’ll Love This Recipe

Fish en Papillote is a simple and versatile dish that delivers big flavor with minimal effort. The parchment paper creates a perfect steam environment, keeping the fish moist and infusing it with the flavors of lemon, capers, herbs, and vegetables. This dish is fun to serve, as each guest gets their own packet to open, making it an interactive experience. With a light and fresh profile, it’s an ideal option for a healthy meal that doesn’t compromise on taste or elegance.

Ingredients

4 16×13-inch (approximately) pieces of parchment paper
4 6-oz white fish fillets such as Cod, Halibut, or Sole
1/4 cup extra virgin olive oil, divided
Kosher salt
2 tablespoons crushed mixed peppercorns, or fresh black pepper to taste
3-4 cups fresh baby Spinach, washed and dried
20 very thin lemon slices, from about 2-3 large lemons (use less if necessary)
1 large red onion, very thinly sliced
1/3 cup caper berries (or 3 tablespoons regular capers)
1 cup cherry tomatoes
1/2 cup chopped herbs, such as basil, thyme, or parsley (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 450ºF (232ºC).

2. Place the fish fillets on a platter and pat them dry. Drizzle with 2 tablespoons of extra virgin olive oil and season with kosher salt on both sides.

3. Lay one piece of parchment paper flat on a work surface. Place a handful of spinach leaves in the center of the paper, leaving some space at the bottom. Top the spinach with 3 slices of lemon, then place the fish fillet on top. Season with crushed peppercorns or a few cracks of black pepper. Add 2 more slices of lemon, followed by the thinly sliced red onions and caper berries. Place the cherry tomatoes around the fish and sprinkle with a pinch of kosher salt. Drizzle with a little more olive oil.

4. Fold the top half of the parchment paper over the bottom half, ensuring that the two ends meet. Crimp and fold the edges tightly to seal the packet, pressing down as you go to ensure the steam doesn’t escape.

5. Repeat with the remaining fish fillets and place the pouches on a baking sheet.

6. Bake for 10 minutes. If the fish fillet is thicker than 1 inch, bake for an additional 2 minutes.

7. Serve the packets straight from the oven on individual plates, so everyone can open their own and enjoy the aromatic steam.

Servings and timing

This recipe serves 4.

• Prep time: 20 minutes

• Cook time: 12 minutes

• Total time: 32 minutes

Variations

• Different Fish: You can swap the cod, halibut, or sole for other firm white fish like flounder, tilapia, or even salmon, depending on your preference.

• Vegetarian Version: Substitute the fish with hearty vegetables like zucchini, mushrooms, and bell peppers for a vegetarian-friendly version of this dish.

• Herb Options: Feel free to mix and match herbs to suit your taste—dill, tarragon, or rosemary can all add an aromatic twist to the dish.

• Add More Vegetables: You can add extra vegetables, such as asparagus, leeks, or carrots, to make the dish even more colorful and nutritious.

Storage/reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish in a small skillet over medium heat and warm until just heated through, being careful not to overcook. Alternatively, you can reheat the fish in the microwave for 1-2 minutes, but be mindful of drying out the delicate fish.

This dish is best enjoyed fresh, but it can be assembled and sealed up to 2 hours ahead of time. However, due to the lemon, the texture of the fish may be slightly altered if stored for longer than that before baking.

FAQs

Can I use frozen fish for Fish en Papillote?

Yes, you can use frozen fish, but make sure it is completely thawed before preparing. The cooking time may need to be adjusted slightly.

What’s the best type of fish for Fish en Papillote?

White fish like cod, halibut, and sole work great because they cook quickly and stay tender. You can also use tilapia or even salmon for a richer flavor.

Can I prepare the fish packets ahead of time?

Yes, you can assemble the fish packets up to 2 hours ahead of time and refrigerate them. However, it’s best to bake them right before serving to preserve the delicate texture of the fish.

Do I need to use parchment paper?

Yes, parchment paper is essential to create a sealed packet that traps the steam, ensuring the fish remains moist and flavorful. Avoid using wax paper, as it won’t hold up to the heat.

How do I know when the fish is cooked?

The fish is cooked when it easily flakes apart with a fork. If the fillet is thicker than 1 inch, it may need an extra 2 minutes of cooking time.

What other vegetables can I add to Fish en Papillote?

You can add vegetables like zucchini, bell peppers, asparagus, or even olives to the packet. Just make sure to slice them thinly for even cooking.

Can I use a different type of oil instead of olive oil?

Yes, you can use any oil you prefer, such as avocado oil or even coconut oil. However, olive oil pairs particularly well with the fish and vegetables in this dish.

Can I make Fish en Papillote without wine?

Yes, the recipe can easily be made without wine. The dish will still be flavorful and aromatic from the lemon, herbs, and capers.

How do I serve Fish en Papillote?

Serve Fish en Papillote directly from the oven on individual plates, allowing everyone to open their own parchment packet to enjoy the aromas and steam.

Can I bake more than one fish packet at a time?

Yes, you can bake multiple packets at once, but ensure that they are not overcrowded on the baking sheet. Leave some space between the packets for proper airflow.

Conclusion

Fish en Papillote is a quick, healthy, and wonderfully flavorful dish that combines the magic of steamed fish with fresh herbs and vegetables. The parchment packets lock in all the moisture and flavors, making it a foolproof way to prepare fish. Whether you’re making it for a casual dinner or serving it to guests, Fish en Papillote offers an elegant touch with minimal effort. Enjoy the simple pleasure of a perfectly cooked, aromatic meal with every bite!