Fish En Papillote

When I first discovered the art of cooking fish en papillote, it felt like I had unlocked a culinary secret. The method of baking fish in parchment paper not only seals in moisture but also infuses the fish with incredible flavors. I remember the first time I prepared Fish En Papillote for a cozy dinner with friends; the aroma of garlic and herbs wafted through my kitchen, drawing everyone closer. As I unveiled the parchment, the steam escaped, revealing perfectly cooked fish nestled atop a bed of fresh greens and vibrant cherry tomatoes. It’s a dish that impresses with minimal effort, making it perfect for both weeknight meals and special occasions.

Fish En Papillote Shopping List

Gathering the right ingredients is essential for making Fish En Papillote a success. The combination of fresh fish, aromatic herbs, and colorful vegetables not only creates a feast for the eyes but also enhances the flavor profile of the dish. Here’s what you’ll need:

• 46-ounce cod fillets or another firm-bodied fish, such as salmon, flounder, trout, or halibut
• ¼ cup softened butter or butter spread with canola oil
• 2 garlic cloves minced
• 2 tablespoons chopped fresh parsley plus additional for serving
• 1 small or 1/2 large shallot diced
• ½ teaspoon kosher salt plus additional for seasoning
• ¼ teaspoon ground black pepper
• 1 small lemon
• 4 cups slightly packed tender salad greens like spinach, arugula, radicchio, or even mixed greens
• 12 cherry tomatoes halved

Recipe Steps for Fish En Papillote

Cooking Fish En Papillote is an experience that allows you to immerse yourself in the process. The combination of scents, colors, and textures is truly delightful. Let’s get started with these easy-to-follow steps:

1. Preheat your oven to 425 degrees F. This ensures that your fish cooks evenly and quickly.
2. In a small bowl, combine butter, garlic, parsley, shallot, salt, and pepper. Zest the lemon right into this mixture, allowing the citrus aroma to blend beautifully with the butter. Use a fork to mash until well combined.
3. Cut the lemon into thin slices; you will need about 8 slices for this recipe. The lemon will add a bright flavor to your fish.
4. Prepare your parchment paper: tear off four squares that are at least 12 inches on each side. Lay the parchment flat on a clean surface.
5. On each square of parchment, place 1 cup of salad greens in the center, leaving space at the top and bottom.
6. Position one fish fillet vertically on top of the greens. Lightly sprinkle it with salt.
7. Using a spoon, spread one-quarter of the butter mixture over the fish, ensuring it is well-coated.
8. Lay 2 slices of lemon on top of the butter mixture, then scatter 6 halved cherry tomatoes around the fish for added flavor and color.
9. To fold the parchment packets, lift the right and left sides of the paper towards the center above the fish. Pinch them together and roll tightly to seal, folds moving towards the fish.
10. Once sealed, roll and crimp the top and bottom ends, tucking them underneath the fish to secure everything. Place your packets on a rimmed baking sheet, using the fish weight to keep them sealed.
11. Repeat this process for the remaining three packets, reserving any extra lemon slices for serving.
12. Now, place the baking sheet in the preheated oven and bake for 12 to 15 minutes. You’re looking for the fish to be fully cooked through and flaking easily with a fork.
13. Once done, carefully unwrap the packets to avoid the steam, and serve warm with the reserved lemon slices and additional fresh parsley on top.

Expert Tips about Fish En Papillote

Cooking Fish En Papillote is straightforward, but a few expert tips will enhance your experience and ensure delicious results. Here’s what you need to know:

• Storage: Place leftovers in an airtight storage container in the refrigerator for up to 2 days to maintain freshness.
• Freezing: You can freeze leftover fish in an airtight freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Serving Suggestions: Pair Fish En Papillote with a refreshing side salad or steamed vegetables to complement the meal.
• Make Ahead: Prepare the parchment packets up to 4 hours in advance and store them in the refrigerator until you’re ready to bake.
• Cooking Time Variation: Depending on the thickness of your fish fillets, cooking times may vary, so adjust as necessary.

Great Combinations for Fish En Papillote

Serving Fish En Papillote offers a variety of delightful combinations that can elevate your dining experience. Here’s how to make the most of it:

• Side Dishes: Consider pairing this dish with roasted asparagus or garlic sautéed green beans for a colorful and nutritious plate.
• Occasions: This dish is perfect for casual dinners or elegant gatherings. Impress your guests at dinner parties or family gatherings with this visually stunning dish.
• Storage Tips: If you have leftovers, store them in an airtight container and enjoy them within a couple of days for the best taste.
• Seasonal Pairings: In spring, serve with fresh garden salads, and during the colder months, accompany with warm roasted vegetables for a comforting meal.
• Wine Pairing: Light white wines, such as Sauvignon Blanc, pair beautifully with Fish En Papillote, enhancing the dish’s freshness.

FAQ

Conclusion

Fish En Papillote is a unique and flavorful way to enjoy fish that preserves its natural juices while infusing it with delicious herbs and vegetables. The ease of preparation combined with the beautiful presentation makes this recipe a true winner. I encourage you to give it a try—it’s not only delicious but also a fun cooking experience that will impress your family and friends.

Fish En Papillote

The ultimate comfort food, Fish En Papillote combines the freshness of seasonal fish with aromatic herbs and vegetables. This easy weeknight dinner offers a flavorful explosion in every bite, making it a go-to recipe for busy evenings. Serve it with a side of greens for a wholesome meal tonight!

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Dinner

Cuisine American

Servings 4 servings

Calories 450 kcal

Equipment

• Oven
• Chef's Knife
• Cutting Board
• Mixing Bowl
• Baking Sheet

Ingredients

  

• 46 ounce cod fillets or another firm-bodied fish, such as salmon, flounder, trout, or halibut
• ¼ cup softened butter or butter spread with canola oil
• 2 garlic cloves minced
• 2 tablespoons chopped fresh parsley plus additional for serving
• 1 small or 1/2 large shallot diced
• ½ teaspoon kosher salt plus additional for seasoning
• ¼ teaspoon ground black pepper
• 1 small lemon
• 4 cups sightly packed tender salad greens like spinach, arugula, radicchio, or even mixed greens
• 12 cherry tomatoes halved

Instructions

 

• Place a rack in the center of your oven and preheat the oven to 425 degrees F.
• In a small bowl, add the butter, garlic, parsley, shallot, salt, and pepper. Zest the lemon right into the bowl (reserve the whole lemon). With a fork, mash the butter with canola oil to smoothly combine all of the ingredients.
• Cut the whole lemon into thin slices (you will need 8 slices total for the recipe).
• Assemble the Packets: Tear off 4 squares of parchment that are at least 12 inches on each side. Lay the sheet flat on a work surface. Place 1 cup of salad greens in the center of a sheet, leaving space at the top and bottom.
• On top of the greens, place 1 fish fillet so that it runs vertically top to bottom. Lightly sprinkle the fish with salt.
• With the back of a small spoon, spread one-quarter of the butter mixture on top of the fish. Lay 2 slices of lemon on top of the butter mixture and scatter 6 tomato halves around the fish.
• Fold the Parchment Packets: 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. 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. 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). Repeat with remaining three packets. Reserve any remaining lemon slices for serving.
• 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 reserved lemon slices and additional fresh parsley as desired.

Notes

• Tip 1: Place leftovers in an airtight storage container in the refrigerator for up to 2 days.
• Tip 2: Gently reheat fish in a nonstick skillet over medium heat, adding a squeeze of fresh lemon juice to revitalize the flavors.
• Tip 3: Store leftover fish in an airtight freezer-safe storage container in the freezer for up to 2 months.
• Tip 4: Prepare the parchment packets as directed up to 4 hours ahead, and store them in the refrigerator.

Keyword baked fish recipe, easy fish recipe, Fish en Papillote, healthy fish dinner

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Meet Elena Vance

I am passionate about the idea that we eat with our eyes first, so I strive to make food look just as good as it tastes. I work closely with the team to style and photograph our dishes, giving you a clear, beautiful guide on what to aim for. I had so much fun preparing this recipe, and I hope you find just as much joy in making it (and eating it!) as we did.