Fish En Papillote Recipe

Fish en Papillote (French for "fish in parchment") is a simple yet elegant cooking method where fish fillets are baked in parchment paper packets along with fresh vegetables, herbs, and a splash of white wine or lemon juice. This method steams the fish, making it tender and flavorful, while locking in moisture and nutrients. It’s an easy, healthy way to prepare fish and a fantastic option for weeknight dinners or special occasions. Plus, it makes for a beautiful presentation when served straight from the oven!

this Recipe

What is Fish en Papillote?

Fish en Papillote is a cooking technique where fish and other ingredients like vegetables, herbs, and seasonings are placed inside a folded parchment paper packet. The fish steams in its own juices as it bakes in the oven, resulting in a moist, tender, and flavorful dish. It's a versatile method, allowing you to customize the flavors and ingredients based on what you like or have on hand. The cooking process is fast and the cleanup is minimal, making it an ideal dish for both weeknight dinners and more formal meals.

Ingredients List for Fish en Papillote

Here’s what you’ll need to make this delicious and healthy fish dish:

For the Fish:

• 2 skinless fish fillets (about 6-8 oz each): Cod, salmon, sea bass, halibut, tilapia, or any white fish works well.
• 1 small zucchini, thinly sliced into rounds.
• 1 small carrot, julienned or cut into thin matchsticks.
• ½ small red bell pepper, thinly sliced.
• ½ small red onion, thinly sliced.
• 2 tablespoons olive oil: For drizzling over the fish and vegetables.
• 1 lemon, thinly sliced or cut into wedges.
• 2 sprigs of fresh thyme (or other herbs like rosemary, parsley, or dill).
• 2 tablespoons dry white wine (optional): For added flavor. You can substitute with vegetable broth or lemon juice if you prefer.

For Seasoning:

• Salt and black pepper, to taste.
• ½ teaspoon garlic powder or minced garlic (optional).
• Red pepper flakes (optional): For a touch of heat.

Substitutions and Variations

This recipe is very adaptable. Here are some ways you can change things up:

• Fish options: You can use almost any type of fish for this recipe. Cod, halibut, salmon, sea bass, tilapia, or trout all work beautifully. Adjust the cooking time depending on the thickness of the fish.
• Vegetable options: Feel free to add or swap vegetables. Asparagus, cherry tomatoes, green beans, or fennel slices are excellent choices for en papillote. Be sure to slice the vegetables thinly to ensure they cook in the same amount of time as the fish.
• Citrus and herbs: You can use orange slices or lime wedges instead of lemon. Fresh herbs like dill, basil, tarragon, or parsley can also be used to add different flavors.
• Butter: Swap the olive oil for a small pat of butter on each fish fillet for a richer taste.

Step-by-Step Cooking Instructions

Here’s how to make Fish en Papillote in just a few simple steps.

Step 1: Preheat the Oven

• Preheat your oven to 400°F (200°C). Cut two large squares of parchment paper (about 12-15 inches long) for each fish fillet. You’ll need one square of parchment paper per fillet.

Step 2: Prepare the Parchment Paper

• Fold each piece of parchment paper in half to form a crease, then unfold it. This crease will be your guideline for placing the fish and vegetables.

Step 3: Assemble the Ingredients

• Place each fish fillet on one half of the parchment paper. Season both sides of the fish with salt, pepper, and a drizzle of olive oil.
• Arrange the sliced zucchini, carrots, bell pepper, and red onion around and on top of the fish fillets. Drizzle a little more olive oil over the vegetables and season with salt and pepper.
• Place a couple of lemon slices on top of each fish fillet, add a sprig of fresh thyme, and drizzle with white wine (if using) or lemon juice. Optionally, sprinkle with red pepper flakes for a bit of heat.

Step 4: Fold the Parchment

• Fold the other half of the parchment paper over the fish and vegetables. Starting at one end, crimp and fold the edges tightly to seal the packet, creating a half-moon shape. Make sure there are no gaps in the parchment paper so that the steam stays inside during cooking.

Step 5: Bake the Fish

• Place the parchment packets on a baking sheet and bake in the preheated oven for 12-15 minutes, depending on the thickness of the fish. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Step 6: Serve

• Remove the packets from the oven and carefully transfer them to individual plates. Be cautious when opening the packets, as steam will escape. Garnish with additional lemon wedges or fresh herbs and serve directly from the parchment for an elegant presentation.

How to Cook Fish en Papillote: A Step-by-Step Guide

Here’s a quick overview of the steps to ensure perfectly cooked and flavorful Fish en Papillote:

1. Season the fish: Season the fish fillets with salt, pepper, and olive oil.
2. Add the vegetables and herbs: Arrange thinly sliced vegetables, fresh herbs, and lemon slices around and on top of the fish.
3. Seal the parchment: Fold the parchment tightly around the fish and vegetables to create a sealed packet.
4. Bake until tender: Bake for 12-15 minutes, depending on the thickness of the fish, until it flakes easily.

Common Mistakes to Avoid

• Overfilling the packet: Don’t overload the parchment packet with too many vegetables or other ingredients, as this can prevent proper sealing and steaming.
• Not sealing the parchment properly: Make sure to crimp and fold the parchment tightly to create a fully sealed packet. If the packet isn’t sealed, steam will escape, and the fish won’t cook properly.
• Overcooking the fish: Fish cooks quickly, especially in a steam environment. Keep an eye on the cooking time to avoid overcooking, which can make the fish dry.

Serving and Presentation Tips

Fish en Papillote is perfect for serving directly from the parchment paper for a unique and elegant presentation. Here are some serving ideas:

How to Serve Fish en Papillote

• Directly from the parchment: Serve the packets as they are on a plate. Let your guests open the parchment themselves to enjoy the aroma and presentation. Be sure to warn them about the steam!
• With grains or pasta: Serve the fish alongside steamed rice, quinoa, or orzo for a complete meal. You can also serve the fish over buttered noodles to soak up the juices.
• With a fresh salad: A simple side salad of mixed greens, arugula, or spinach with a light vinaigrette is a perfect accompaniment to the fish.

Presentation Ideas for Fish en Papillote

• Garnish with fresh herbs: Add a sprinkle of fresh herbs like parsley, dill, or basil over the fish before serving for added color and flavor.
• Serve with lemon wedges: A few lemon wedges on the side provide an extra burst of brightness that guests can squeeze over the fish.
• Use colorful vegetables: The variety of colors from vegetables like bell peppers, carrots, and zucchini will make the dish look visually appealing and vibrant.

Fish en Papillote Recipe Tips

• Prep ahead: You can assemble the fish and vegetables in the parchment packets a few hours ahead of time and keep them in the refrigerator until ready to bake.
• Cut vegetables evenly: Make sure your vegetables are cut thinly and evenly so they cook at the same rate as the fish.
• Experiment with flavors: Try different combinations of herbs, citrus, and vegetables. Add ingredients like capers, olives, or even a splash of soy sauce for different flavor profiles.

Frequently Asked Questions (FAQs)

Q: Can I use foil instead of parchment paper?
A: Yes, you can use aluminum foil if you don’t have parchment paper. However, parchment paper gives a more delicate presentation and is preferred for this cooking method.

Q: Can I use frozen fish for this recipe?
A: It’s best to use fresh or thawed fish for this recipe. Frozen fish can release too much water during cooking, which may result in a watery sauce and uneven cooking.

Q: Can I make this recipe ahead of time?
A: You can assemble the packets a few hours ahead and refrigerate them. Just pop them in the oven when you're ready to cook.

Q: What other vegetables can I use?
A: You can use a variety of vegetables like asparagus, snap peas, green beans, fennel, or mushrooms. Just be sure to slice them thinly so they cook evenly.

Q: How do I know when the fish is done?
A: The fish is done when it flakes easily with a fork and reaches an internal temperature

of 145°F (63°C).

Conclusion

Fish en Papillote is an easy, healthy, and elegant way to prepare fish that’s perfect for both casual weeknight dinners and more formal occasions. With fresh vegetables, fragrant herbs, and a splash of citrus or wine, this dish is bursting with flavor and can be customized to suit your tastes. Best of all, it’s a breeze to prepare, requires minimal cleanup, and makes a beautiful presentation when served in the parchment packets. Try this recipe today and enjoy a delicious, restaurant-quality meal right at home!

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