Fish En Papillote & Stocks
A light, flavorful salmon dish cooked in parchment paper, ensuring moist fish with minimal cleanup, paired with the richness of homemade broth.
Ingredients
- 1 lb salmon fillets skin-on or off
- 1 cup mixed vegetables julienned (carrots
- 2 tbsp fresh dill chopped
- 1 lemon thinly sliced
- 1 tbsp olive oil
- 4 sheets parchment paper
- Optional: 2 tbsp homemade vegetable or fish broth per packet
Instructions
- Preheat oven to 400°F (200°C).
- Tear four large sheets of parchment paper. Fold each in half to create a crease, then unfold.
- Place a salmon fillet on one half of each parchment sheet. Arrange mixed vegetables around the fish.
- Sprinkle with fresh dill, salt, and pepper. Top each fillet with a lemon slice and drizzle with olive oil.
- If using broth, add a splash (about 2 tablespoons) to each packet.
- Fold the other half of the parchment paper over the fish and vegetables. Starting from one end, create small, tight folds along the edges to seal the packet completely, forming a crescent shape.
- Place the sealed packets on a baking sheet.
- Bake for 15-20 minutes, or until the fish is cooked through and flakes easily. The parchment will puff up significantly.
- Carefully open the packets (watch out for steam!) and serve immediately, perhaps with a side of the homemade broth.
Notes
Experiment with different herbs and vegetables like asparagus or cherry tomatoes. You can use any firm white fish instead of salmon. For a richer flavor, add a splash of white wine or a few tablespoons of homemade broth inside the packet before sealing.