Fish en Papillote: Easy Baked Fish
A simple yet elegant French cooking method, fish en papillote involves baking fish and vegetables in a sealed parchment paper packet. This technique steams the ingredients in their own juices, resulting in incredibly tender, flavorful fish with minimal cleanup.
Ingredients
- 4 fillet white fish (e.g.
- 1 tbsp olive oil
- 1 lemon sliced
- 1/2 cup cherry tomatoes halved
- 1 cup asparagus spears trimmed
- 1 small zucchini thinly sliced
- 4 sprigs fresh dill or other fresh herbs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 sheet parchment paper (about 12x16 inches each)
Instructions
- Preheat oven to 400°F (200°C).
- Tear four large sheets of parchment paper. Fold each sheet in half, then unfold.
- Place one fish fillet slightly off-center on one side of the crease of each parchment paper sheet.
- Drizzle each fillet with olive oil and season with salt and pepper.
- Arrange a few lemon slices, cherry tomatoes, asparagus spears, zucchini slices, and a sprig of dill on top of and around each fish fillet.
- Fold the other half of the parchment paper over the fish and vegetables. Starting from one end, make small, tight folds along the edges, sealing the packet securely all the way around, creating a crescent shape. Ensure no steam can escape.
- Carefully place the sealed parchment packets on a baking sheet.
- Bake for 12-18 minutes, depending on the thickness of the fish. The packets should puff up.
- Remove from oven and serve immediately. Carefully cut open each packet at the table to release the aromatic steam.
Notes
Use any firm white fish like cod, halibut, or tilapia. Experiment with different herbs (dill, thyme, parsley) and vegetables (asparagus, bell peppers, zucchini, cherry tomatoes). A splash of white wine or vegetable broth can add more moisture and flavor. Serve directly in the parchment packet for a beautiful presentation.