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Fish en Papillote

A flavorful French dish of fish cooked in parchment paper, locking in moisture and flavor for a delightful dining experience.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: French, Seafood
Calories: 350
Ingredients Method Notes

Ingredients
  

For the marinade
  • ¼ cup olive oil Rich, buttery texture adds depth and moisture.
  • 1 lemon juiced and zested Bright, zesty flavor.
  • 4 cloves garlic (minced) Adds savory richness.
  • 1 tablespoon capers (crushed) Tiny bursts of brininess.
  • ¼ cup Castelvetrano olives (minced) Sweet and mild flavor.
  • 1 teaspoon sea salt Enhances natural flavors.
  • 1 teaspoon dried parsley Adds earthiness and color.
For the fish and vegetables
  • 4 pieces 6-8 oz white fish fillets Use flaky varieties like cod or halibut.
  • 1 cup grape tomatoes Adds sweetness and color.
  • 1 small red onion (sliced) Contributes subtle sweetness and crunch.
  • Salt to taste salt and black pepper Essential seasonings.
  • 1 lemon sliced For additional flavor and presentation.
  • 4 sprigs fresh dill Pairs wonderfully with fish and lemon.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Cut four sheets of parchment paper, each about 12 inches long, and lay each sheet flat on a baking sheet.
  3. In a small bowl, combine the olive oil, lemon zest and juice, minced garlic, crushed capers, minced olives, sea salt, and dried parsley. Stir well.
Assembly
  1. Place one fish fillet in the center of each parchment sheet and drizzle about 2 tablespoons of the olive oil mixture over the fish.
  2. Distribute the grape tomatoes and sliced red onion over the fish, and season with salt and black pepper to taste. Top with 2 slices of lemon and a sprig of fresh dill.
  3. Fold the sides of the parchment paper over the fish and veggies, then fold up the ends to form sealed packets.
Cooking
  1. Place the packets on a baking sheet and bake for 15-20 minutes.

Notes

Enhance flavors with additional herbs like thyme or basil. Add bell peppers or zucchini for extra texture. Store leftovers in an airtight container for 2-3 days.