Fish en Papillote is a classic French cooking method where fish and vegetables are baked together in a parchment paper packet, trapping steam and flavors for a tender, aromatic meal. It’s elegant, healthy, and incredibly easy to clean up.
Fish en Papillote: Easy Elegant Dish
Fish en Papillote is a classic French cooking method where fish and vegetables are baked together in a parchment paper packet, trapping steam and flavors for a tender, aromatic meal. It's elegant, healthy, and incredibly easy to clean up.
Ingredients
- 1.5 lb white fish fillets such as cod or halibut
- 1 tsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 cup thinly sliced mixed vegetables such as zucchini
- 0.25 cup fresh herbs chopped (dill
- 2 cloves garlic minced
- 0.5 lemon thinly sliced
Instructions
- Preheat oven to 400°F (200°C). Cut four 12x17-inch pieces of parchment paper.
- Place a fish fillet on one half of each parchment paper sheet.
- Drizzle fish with olive oil and season with salt and pepper.
- Arrange sliced vegetables, fresh herbs, minced garlic, and lemon slices over and around the fish.
- Fold the parchment paper over the fish and vegetables. Starting from one end, crimp the edges tightly to seal the packet, creating a half-moon shape. Ensure no steam can escape.
- Place the sealed packets on a baking sheet.
- Bake for 15-20 minutes, or until the fish is cooked through and flaky. The cooking time will vary depending on the thickness of your fish.
- Carefully open each packet (watch out for hot steam!) and serve immediately.
Notes
Use any white fish like cod, halibut, or tilapia. Experiment with different herbs such as dill, thyme, or parsley, vegetables like asparagus, bell peppers, or cherry tomatoes, and aromatics like lemon slices, garlic, or shallots. Serve directly in the packet for a beautiful presentation.
