Fish en Papillote

Fish en Papillote


or Fish in Parchment Paper 😀


One of my favorites is en papillote, or “in paper.”  It’s simple, it’s healthy, and it’s versatile.  All you need are some vegetables and some aromatics, whatever you have on hand.  I especially love  that you can easily assemble this ahead of time, then pop the packets into the oven whenever you are ready, where the fish will cook in a pocket of steam.
    – the Kitchen Confidante



~ a method of cooking in which the food is put into a folded pouch or parcel and baked  -wikipedia


RECIPE adapted from the Seasoned Fork

Orange and fennel are great clean summer flavors but feel free to use your own herbs.  Just make sure that you are careful with stronger herbs in accompanying a delicate white fish as it will take it over.  This would apply to herbs such as Rosemary, Sage and basil.

Shopping list:
Parchment paper

One lb. of Scrod (small cod) or any other white flakey fish like Halibut, Red Snapper or Bass.

One sliced whole orange

1/2 of shaved fennel

salt to taste

drizzle of olive oil

Preheat oven to 375.
Place filet on parchment paper, salt and pepper to taste.  Then lay slices of orange and shaved fennel on top and drizzle with extra virgin olive oil.  Wrap the fish by rolling sides up tightly in a half moom shape – almost resembling an empanada.Bake at 375 for 20 minutes.  Allow to rest for 5 minutes and serve in it’s packet.




        -above 2 pix by Jo-Anna

Enough for you to find one that works with seasonal ingredients…or what you have at hand.

Another one I like…

Lemon Fish en papillote –
Fish fillets or steaks, we love cod (use basically 1 piece of fish per person)
salt & pepper
1-2 tbsp butter
cilantro or parsley for garnish
lemons for garnish
Preheat your oven to 400 degrees.Lay your fish out flat onto parchment paper. Make sure your parchment paper is big enough to wrap the fish up like a present.Generously season with salt & pepper.Slice your lemon and lay the slices on the fish.Add butter.Wrap up the fish.Bake for 15-20 minutes, depending on the thickness of your fish. When the fish is opaque all throughout, it is done.

– or you can go with the heart shaped method like illustrated by The Novice Chef



Fish en Papillote

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