Description
Fish en papillote is a French technique that involves cooking fish and vegetables in a parchment paper pouch. This method steams the ingredients, locking in moisture and flavor, for a healthy, flavorful, and elegant dish.
Ingredients
Units
Scale
- 4 fillets of white fish (such as cod, halibut, or tilapia), about 6 oz each
- 2 cups (200g) thinly sliced vegetables (such as zucchini, bell peppers, carrots, or asparagus)
- 1 lemon, thinly sliced
- 4 sprigs of fresh herbs (such as dill, thyme, or parsley)
- 4 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 sheets of parchment paper (about 15x15 inches each)
Instructions
1. Preheat the Oven:
- Preheat your oven to 400°F (200°C).
2. Prepare the Parchment Packets:
- Fold each sheet of parchment paper in half, then reopen it.
- Place a portion of vegetables on one side of the parchment. Drizzle with 1 teaspoon olive oil and sprinkle with a pinch of salt and pepper.
- Lay a fish fillet on top of the vegetables. Drizzle the fish with another teaspoon of olive oil, sprinkle with garlic, salt, and pepper, and top with a slice or two of lemon and a sprig of herbs.
3. Seal the Packets:
- Fold the parchment paper over the fish and vegetables. Starting at one end, fold the edges tightly in small overlapping pleats to seal the packet completely. This creates a steamy environment for cooking.
4. Bake:
- Place the sealed packets on a baking sheet.
- Bake in the preheated oven for 12–15 minutes, depending on the thickness of the fish. The packets will puff up as the steam cooks the contents.
5. Serve:
- Carefully cut open each packet (watch out for hot steam) and serve directly on a plate. Pair with rice, quinoa, or crusty bread.
Notes
- Substitute parchment paper with aluminum foil if necessary.
- Use salmon, trout, or any other flaky fish for variety.
- Add a splash of white wine or broth to the packets for extra flavor.
- For a Mediterranean twist, add cherry tomatoes, olives, and a sprinkle of feta cheese.