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Fish en Papillote

Super easy recipe that allows you to use a variety type of fish, and you can do with different herbs and vegetables.  The fish is wrapped in parchment paper, in a cooking method known as “en papillote” which gently steams the fish.  The important component is the use of lemon wheels underneath the salmon to create moisture and steam in the bundles.

The original recipe from What’s Gaby Cooking is with tomatoes and basil.  Given tomatoes are not in season quite yet, I’ve just done with olives and capers.  You can also do with a fresh or store bought pesto, or just a bunch of fresh herbs.

Fish en Papillote

Super easy recipe that allows you to use a variety type of fish, and you can do with different herbs and vegetables.  The fish is wrapped in parchment paper, in a cooking method known as “en papillote” which gently steams the fish.  The important component is the use of lemon wheels underneath the salmon to create moisture and steam in the bundles.

The original recipe from What’s Gaby Cooking is with tomatoes and basil.  Given tomatoes are not in season quite yet, I’ve just done with olives and capers.  You can also do with a fresh or store bought pesto, or just a bunch of fresh herbs.

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Ingredients

Recipe serves: 4
4 6-ounce white fish filets (cod or pollock or halibut)
about 1/4 cup olive oil
2 lemons (1 sliced very thinly into rounds, the other for juicing)
4 garlic cloves minced
2 tablespoons chopped fresh chives for serving
2 large yellow onion thinly sliced
12 olives, lightly smooshed
12 capers, light smooshed
8 fresh basil leaves
options
12 fresh cherry tomatoes
garnish: fresh basil
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Fish en Papillote
  • time
    20 minutes
  • serves
    4
  • skill level
    Medium

Ingredients

Directions

1
Done

Place a rack in the center of your oven and preheat the oven to 425° F.

2
Done

Cut 4 squares of parchment that are at least 12 inches on each side. Lay the sheet flat on a work surface.

3
Done

Place equal parts of onions in the center of a sheet, leaving space at the top and bottom.

4
Done

On top of the onions, place 1 fish filet so that it runs vertically top to bottom.

5
Done

Lightly sprinkle the fish with salt, pepper, garlic, chives, a few very thin slices of lemons and olive oil. Top with equal amounts of the tomatoes.

6
Done

Lift the right and left sides of the paper up and towards the center, directly above the fish. Touch the two sides together and tightly roll them, folding as you go, until you reach the fish.

7
Done

Now, roll and crimp the top and bottom ends, rolling them towards the counter, away from the center of the fish. When you reach the end, tuck the end underneath the fish.

8
Done

Place the packet on a rimmed baking sheet, using the weight of the fish to hold the ends in place (you don't want the packet to come unsealed as it bakes because you're really steaming it in the paper). Repeat with remaining three packets.

9
Done

Place in the oven and bake for 12 to 15 minutes, until the fish is fully cooked through and flakes easily with a fork. Serve warm with a squeeze of lemon juice and basil leaves as desired.