Looking for a simple, healthy, and elegant way to prepare fish? This Fish en Papillote recipe is the perfect choice. “En papillote” is a French cooking technique where fish is wrapped in parchment paper and baked, allowing it to steam in its own juices along with vegetables, herbs, and a splash of white wine or citrus. The result is a tender, flavorful fish with minimal cleanup—ideal for busy weeknights or when you want to impress guests with a beautiful yet fuss-free dish.
In this article, we’ll guide you through the ingredients, step-by-step instructions, and helpful tips to make the best Fish en Papillote. Let’s get started!
What is Fish en Papillote?
Fish en Papillote is a French technique where fish fillets, along with vegetables and seasonings, are wrapped in parchment paper and baked. The steam that forms inside the parchment packet gently cooks the fish, keeping it moist and flavorful. This method also allows you to customize each packet with different vegetables, herbs, and seasonings, making it a versatile and healthy cooking technique.
Ingredients List for Fish en Papillote
Here are the basic ingredients you’ll need to make Fish en Papillote:
For the Fish:
- 4 fish fillets (about 6 oz each): Use white, flaky fish such as cod, halibut, snapper, or sea bass. Salmon and trout also work well.
- 1 lemon, thinly sliced: Adds brightness and acidity to the fish.
- 1 zucchini, thinly sliced: For a fresh, light vegetable component.
- 1 carrot, julienned: Adds sweetness and crunch.
- 1 small shallot, thinly sliced: For a mild onion flavor.
- 1 cup cherry tomatoes, halved: Adds color and sweetness.
- 2 tablespoon olive oil: To drizzle over the fish and vegetables for flavor and moisture.
- 2 tablespoon white wine or vegetable broth: Helps create steam in the packet and adds depth to the dish.
- Fresh herbs (parsley, thyme, or dill): To add a fresh, herbal note. You can mix and match herbs based on your preferences.
- Salt and pepper to taste: Essential for seasoning the fish and vegetables.
For Garnish (Optional):
- Fresh parsley or dill: Adds a pop of color and freshness when serving.
- Lemon wedges: For extra zing when serving.
Substitutions and Variations
This recipe is flexible and can be customized based on your preferences:
- Fish choices: Cod, halibut, salmon, snapper, or tilapia are great options for fish en papillote. Use any fish that holds up well to steaming.
- Vegetable options: You can use other vegetables like asparagus, bell peppers, spinach, or fennel, depending on what you have available.
- Wine or broth: If you don’t want to use white wine, vegetable or chicken broth works just as well. You can also use a splash of citrus juice for added brightness.
- Herbs: Fresh thyme, rosemary, tarragon, or basil all work well in this recipe. You can mix and match based on your flavor preferences.
- Low-carb: Omit the vegetables that are higher in carbohydrates (like carrots) and focus on low-carb veggies like zucchini and spinach.
Step-by-Step Cooking Instructions

Here’s how to make Fish en Papillote in a few easy steps:
Step 1: Preheat the Oven and Prepare the Parchment Paper
- Preheat the oven: Preheat your oven to 400°F (200°C).
- Cut the parchment paper: Cut four large sheets of parchment paper, each about 12 x 16 inches. Fold each piece in half to create a crease, then unfold them.
Step 2: Prepare the Vegetables
- Slice the vegetables: Thinly slice the zucchini, carrot, and shallots. Halve the cherry tomatoes. These vegetables will cook quickly inside the parchment packet, so make sure they are thinly sliced or julienned.
Step 3: Assemble the Papillote
- Place the fish on the parchment: On one side of the folded parchment paper, place a handful of sliced vegetables (zucchini, carrot, and tomatoes) in the center. Lay a fish fillet on top of the vegetables.
- Season the fish: Drizzle the fish with olive oil, sprinkle with salt and pepper, and place a few thin slices of lemon and shallots on top of the fish.
- Add the liquid and herbs: Drizzle about 1-2 teaspoons of white wine (or broth) over the fish and vegetables. Add a sprig or two of fresh herbs like thyme, parsley, or dill.
Step 4: Fold the Parchment Paper
- Seal the parchment: Fold the other half of the parchment over the fish and vegetables. Starting at one end, fold the edges of the parchment tightly together, creating small overlapping folds to seal the packet. Be sure to seal the packet completely so no steam escapes.
- Repeat: Repeat the process with the remaining fillets and parchment paper, creating four individual packets.
Step 5: Bake the Fish
- Bake: Place the parchment packets on a baking sheet and bake in the preheated oven for 12-15 minutes, depending on the thickness of the fish fillets. The packets should puff up slightly as the steam cooks the fish.
- Check for doneness: After 12-15 minutes, remove one packet from the oven and carefully open it (be mindful of the hot steam). The fish should be opaque and flake easily with a fork.
Step 6: Serve
- Serve immediately: Transfer the parchment packets to individual plates and let each person open their own packet at the table for a dramatic presentation. Garnish with fresh herbs and a squeeze of lemon juice, if desired.
How to Cook Fish en Papillote: A Step-by-Step Guide
Here’s a quick breakdown of the steps to ensure your Fish en Papillote comes out perfectly every time:
- Prep the vegetables: Slice the vegetables thinly to ensure they cook evenly and quickly with the fish.
- Assemble the papillote: Layer the vegetables, fish, and seasonings inside the parchment paper.
- Fold the parchment tightly: Seal the parchment tightly to trap the steam inside for cooking.
- Bake until cooked through: The fish should be opaque and flake easily when done, usually after 12-15 minutes of baking.
Common Mistakes to Avoid
Even with a simple recipe like Fish en Papillote, there are a few mistakes to watch out for:
- Not sealing the parchment properly: If the parchment isn’t sealed tightly, steam will escape, and the fish may not cook properly. Be sure to fold the edges tightly.
- Overcooking the fish: Fish cooks quickly, so keep an eye on it. Check for doneness after 12 minutes—fish should flake easily with a fork and be opaque in the center.
- Slicing vegetables too thick: Vegetables should be thinly sliced or julienned so they cook at the same rate as the fish. Thicker vegetables may remain undercooked.
Serving and Presentation Tips
Fish en Papillote is a beautiful and dramatic dish to serve, and here are some tips for elevating the presentation:
- Serve in the parchment: Serve the packets on individual plates and allow guests to open them at the table for a fun, interactive experience. The steam will release a wonderful aroma when the packets are opened.
- Garnish with fresh herbs: A sprinkle of fresh parsley, thyme, or dill adds color and flavor when serving.
- Serve with a side: Pair the fish with a simple side dish like steamed rice, quinoa, or a light green salad for a complete meal.
- Drizzle with extra olive oil: For added richness, drizzle the fish with a little extra virgin olive oil before serving.
How to Serve Fish en Papillote
Fish en papillote is light and flavorful, and can be served in various ways:
- Over rice or quinoa: Serve the fish directly over a bed of rice or quinoa to soak up the flavorful juices from the packet.
- With a side salad: Pair the fish with a fresh green salad for a light, healthy meal.
- With crusty bread: Serve the fish with a side of crusty bread to dip into the delicious juices from the packet.
Presentation Ideas for Fish en Papillote
- Rustic serving: Serve the unopened parchment packets on rustic wooden boards or plates for a simple yet elegant presentation.
- Individual packets: Present each packet on a plate with a garnish of fresh herbs and lemon wedges for a colorful and appealing look.
- Open for guests: For a more dramatic presentation, you can bring the packets to the table unopened and let your guests open them to release the steam and aroma.
Fish en Papillote Recipe Tips
- Make ahead: You can assemble the fish and vegetables in the parchment packets a few hours ahead of time. Keep them in the fridge and bake just before serving.
- Use foil: If you don’t have parchment paper, you can use aluminum foil to create the packets. Just be sure to seal the foil tightly so no steam escapes.
- Check for doneness: Fish cooks quickly, so check for doneness after 12 minutes. The fish should be opaque and easily flake with a fork.
Frequently Asked Questions (FAQs)
1. Can I use aluminum foil instead of parchment paper?
Yes, you can use aluminum foil to wrap the fish if you don’t have parchment paper. Just make sure to seal the edges tightly to trap the steam inside.
2. Can I make fish en papillote with frozen fish?
It’s best to thaw the fish before using it in this recipe, as frozen fish will release too much water during cooking, potentially making the packet soggy.
3. How can I add more flavor to fish en papillote?
You can add additional flavor by using flavored oils, garlic, capers, olives, or even a small splash of soy sauce or fish sauce for umami. You can also experiment with different herbs like tarragon or rosemary.
4. How do I know when the fish is done?
The fish is done when it is opaque and flakes easily with a fork. It typically takes about 12-15 minutes, but cooking time may vary based on the thickness of the fillet.
5. Can I make this dish ahead of time?
Yes! You can assemble the parchment packets a few hours in advance and keep them in the refrigerator. When you’re ready to cook, just pop them in the oven.
Conclusion
Fish en Papillote is a simple, elegant, and healthy way to cook fish while keeping it moist and full of flavor. With the combination of vegetables, herbs, and a splash of white wine or broth, the fish steams in its own juices, creating a light and delicious meal. Whether you're cooking for yourself or hosting a dinner party, this recipe is easy to prepare, and the cleanup is minimal. Serve it with a side of rice, quinoa, or salad for a complete meal that’s sure to impress. So, gather your ingredients, grab some parchment paper, and enjoy a healthy and flavorful fish dinner!
PrintFish En Papillote Recipe
This Fish en Papillote recipe is a simple and elegant way to prepare tender, flaky fish with vegetables and herbs. Wrapped in parchment paper and steamed to perfection, this healthy and flavorful dish is perfect for weeknight dinners or special occasions. Easy to customize with your favorite fish and veggies, it’s light yet satisfying.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 fish fillets (such as salmon, cod, or halibut)
- 1 zucchini, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 lemon, thinly sliced
- 4 sprigs fresh thyme or dill
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Parchment paper
Instructions
- Preheat the oven to 400°F (200°C).
- Cut 4 large squares of parchment paper.
- In the center of each parchment square, place a few slices of zucchini and red bell pepper.
- Lay a fish fillet on top of the vegetables. Drizzle with olive oil, sprinkle minced garlic, and season with salt and pepper.
- Top each fillet with lemon slices and a sprig of thyme or dill.
- Fold the parchment paper over the fish, creating a sealed packet by crimping the edges tightly.
- Place the packets on a baking sheet and bake for 12-15 minutes, or until the fish is cooked through and flaky.
- Carefully open the packets and serve immediately.
Notes
- You can use different vegetables like cherry tomatoes, asparagus, or carrots based on preference.
- Serve with rice, quinoa, or a light salad for a complete meal.
Nutrition
- Serving Size: 1 fish fillet with vegetables
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
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