Fish En Papillote

Fish En Papillote, or “fish in parchment,” is a classic French cooking technique that wraps fresh fish and vegetables in parchment paper before baking. The result? A perfectly cooked, flavorful, and moist dish that’s as impressive as it is easy to make. This method not only locks in moisture but also infuses the fish with the flavors of herbs, spices, and vegetables.

Why You’ll Love This Recipe

• Healthy and Nutritious: Packed with lean protein, omega-3 fatty acids, and a medley of vegetables.
• No Mess: The parchment paper eliminates the need for heavy cleanup.
• Customizable: Adjust the vegetables, herbs, and seasonings to suit your preferences.
• Quick and Easy: Ready in under 30 minutes, perfect for a weeknight meal or an elegant dinner.

Ingredients

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

• Fresh fish fillets (e.g., salmon, cod, or halibut)
• Assorted vegetables (e.g., zucchini, cherry tomatoes, asparagus, or bell peppers)
• Fresh herbs (e.g., dill, parsley, or thyme)
• Olive oil or butter
• Lemon slices
• Garlic, minced
• Salt and pepper
• Parchment paper

Directions

1. Preheat the Oven: Set your oven to 400°F (200°C).
2. Prepare the Parchment Paper: Cut parchment paper into large heart shapes or squares.
3. Assemble the Packets: Place a fish fillet in the center of the parchment. Top with vegetables, fresh herbs, a drizzle of olive oil or a pat of butter, lemon slices, garlic, salt, and pepper.
4. Seal the Packets: Fold the parchment paper over the fish and crimp the edges tightly to form a sealed packet.
5. Bake: Place the packets on a baking sheet and bake for 12-15 minutes, depending on the thickness of the fish.
6. Serve: Carefully open the packets (watch out for hot steam!) and transfer the contents to a plate.

Servings and Timing

• Servings: This recipe serves 2-4 people, depending on the size of the fillets.
• Prep Time: 10 minutes
• Cook Time: 12-15 minutes

Variations

• Asian-Inspired: Add soy sauce, ginger, and sesame oil for a flavorful twist.
• Mediterranean Style: Use olives, sun-dried tomatoes, and a sprinkle of feta cheese.
• Spicy Kick: Incorporate red pepper flakes or a dash of sriracha.
• Different Proteins: Substitute fish with chicken breast or tofu for alternative options.

Storage/Reheating

• Storage: Store leftover fish in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat gently in the oven at 300°F (150°C) for 8-10 minutes to avoid drying out. Alternatively, microwave on low power for 1-2 minutes.

FAQs

1. Can I use frozen fish fillets?

Yes, but thaw them completely before cooking to ensure even cooking.

2. What other vegetables work well in this recipe?

Carrots, snap peas, mushrooms, and spinach are great additions.

3. Can I make this recipe in advance?

You can assemble the packets a few hours ahead and refrigerate them until ready to bake.

4. How do I know when the fish is cooked?

The fish should be opaque and flake easily with a fork.

5. Can I use aluminum foil instead of parchment paper?

Yes, but parchment paper gives a better presentation and avoids any metallic taste.

6. What type of fish is best for this recipe?

Mild, flaky fish like cod, haddock, or salmon work beautifully.

7. Can I skip the olive oil or butter?

Yes, but the oil or butter enhances the flavor and keeps the fish moist.

8. Can I add white wine to the packets?

Absolutely! A splash of white wine adds a subtle depth of flavor.

9. How do I ensure the packets stay sealed?

Use tight folds and crimp the edges well to lock in the steam.

10. What can I serve with Fish En Papillote?

Pair it with rice, quinoa, or crusty bread to soak up the juices.

Conclusion

Fish En Papillote is a simple yet elegant dish that’s sure to impress your family and guests. It’s healthy, customizable, and ideal for any occasion, from weeknight dinners to dinner parties. Try this recipe for a delightful meal that combines taste and nutrition effortlessly.

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