Description
Fish en Papillote, meaning “fish in parchment,” is a classic French cooking method where fish and vegetables are baked in a parchment paper pouch. This technique locks in flavors and moisture, resulting in a delicate, flaky fish with tender, perfectly steamed vegetables. It’s a healthy, flavorful, and visually impressive dish perfect for weeknights or special occasions.
Ingredients
Units
Scale
- 4 (6-ounce) white fish fillets (such as cod, halibut, or tilapia)
- 1 cup cherry tomatoes, halved
- 1 cup zucchini, julienned
- 1 small red bell pepper, thinly sliced
- 1 lemon, thinly sliced
- 4 sprigs of fresh thyme or parsley
- 4 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 4 large sheets of parchment paper (about 12x16 inches each)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Ingredients: In a small bowl, mix the olive oil, minced garlic, salt, and pepper.
- Assemble Packets:
- Lay one sheet of parchment paper flat. Fold it in half, then reopen it.
- Place a fish fillet slightly off-center on one half of the paper.
- Top with zucchini, cherry tomatoes, and bell pepper slices.
- Add a lemon slice and a sprig of thyme or parsley on top.
- Drizzle the garlic olive oil mixture evenly over the fish and vegetables.
- Seal the Packet: Fold the parchment over the fish and vegetables. Starting at one corner, fold the edges over tightly in small overlapping folds to create a sealed pouch. Repeat with the remaining fillets.
- Bake: Place the parchment packets on a baking sheet. Bake for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
- Serve: Carefully open each packet (steam will escape!) and serve directly on a plate.
Notes
- Feel free to substitute white fish with salmon or trout for variety.
- You can add herbs like dill or tarragon for extra flavor.
- Serve with a side of rice, couscous, or crusty bread to soak up the juices.