Fish en Papillote: Easy & Fast
Fish en Papillote is a classic, elegant cooking method that seals fish and vegetables in parchment paper, allowing them to steam in their own juices for a moist, flavorful, and incredibly easy meal. It's a healthy, quick-cooking technique that promises tender results every time, with minimal cleanup.
Ingredients
- 1 filet white fish (cod haddock)
- 0.5 teaspoon olive oil
- 1 pinch salt
- 1 pinch black pepper
- 2 slices lemon
- 1 sprig fresh dill or parsley
- 0.25 cup cherry tomatoes halved
- 0.25 cup asparagus spears trimmed
Instructions
- Preheat oven to 400°F (200°C). Cut two large pieces of parchment paper (about 15x12 inches).
- Place one fish filet on one half of each parchment paper piece, slightly off-center.
- Drizzle fish with olive oil, then season with salt and pepper.
- Arrange lemon slices, fresh dill, cherry tomatoes, and asparagus around and on top of the fish.
- Fold the other half of the parchment paper over the fish and vegetables. Starting from one end, make small, tight folds along the edges to create a sealed packet, working your way around until completely sealed.
- Carefully transfer the parchment packets to a baking sheet.
- Bake for 16-18 minutes, or until the parchment paper puffs up and the fish is cooked through and flaky.
- Carefully open the packets (steam will escape) and serve immediately, directly from the paper or transferred to a plate.
Notes
Experiment with different fish (salmon, cod, snapper), vegetables (asparagus, cherry tomatoes, bell peppers), and aromatics (lemon slices, fresh dill, thyme, white wine). Ensure packets are sealed tightly to trap steam. Serve immediately after baking.