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!
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.