Fish En Papillote: Easy Healthy Dinner
This classic French method steams fish and vegetables in parchment paper, creating a tender, flavorful, and incredibly healthy meal with easy cleanup. It's perfect for a quick weeknight dinner or a light, elegant dish.
Ingredients
- 4 fillet white fish "e.g.
- 1 tablespoon olive oil
- 1 lemon thinly sliced
- 1 cup cherry tomatoes halved
- 1 cup asparagus spears trimmed
- 1 shallot thinly sliced
- 4 sprig fresh dill or parsley
- 1 pinch salt
- 1 pinch black pepper
Instructions
- Preheat oven to 400°F (200°C). Cut four large pieces of parchment paper (about 15x12 inches).
- Place one fish fillet in the center of each parchment paper piece. Drizzle each with 1/4 tablespoon of olive oil.
- Arrange lemon slices, cherry tomatoes, asparagus spears, shallot slices, and a dill sprig around and on top of each fish fillet.
- Season generously with salt and black pepper.
- Bring two opposite sides of the parchment paper together over the fish and fold them down twice to create a tight seal. Then, fold the remaining open ends inward, creating a half-moon shape or a tight packet, ensuring no steam can escape.
- Place the sealed packets on a baking sheet and bake for 12-15 minutes, or until the fish is cooked through and flakes easily. Cooking time may vary depending on the thickness of the fish.
- Carefully transfer each packet to a plate. Allow guests to open their own packets at the table to release the aromatic steam.
Notes
Feel free to experiment with different fish like cod, salmon, or halibut. Add a splash of white wine or lemon juice for extra moisture and flavor. Serve directly in the parchment for a beautiful presentation and minimal cleanup.