Baked Fish En Papillote
How did it get to the middle of the month already? Talk about blink and you miss it. I’ve been so busy this month that I’ve hardly had time to sit down.
I’ve got a great, speedy, foolproof recipe for you today: Baked Fish en Papillote. It’s just as suitable for a weeknight dinner as it is for serving at a dinner party.
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I love eating fish whenever I have the chance, but I don’t like to fry it, as no matter what I do, the smell of fried fish seems to hang around for days. That’s where this quick and easy French method comes in. The fish is baked together with aromatics and vegetables in a sealed pouch. This creates a perfect pocket of steam, infusing the fish with fabulous flavours in one tidy little parcel.
I like to use Mediterranean flavours for this dish: tomatoes, olives, lemon, and capers, as well as throwing in a few fresh mussels or cockles if I have them. It is lovely with other add-ins. Asparagus is great, but even very thinly sliced potatoes or pumpkin will cook through.
You can even assemble the parcels a few hours ahead of time, making them excellent for entertaining. You can have all the work done before your guests arrive and simply throw them in the oven just before dinner time.
Once you try this recipe and see how simple, light, and easy it is to make, you will be hooked. It is great for experimenting with, and you can use all sorts of different types of fish. Just remember that sturdier fish like salmon will need a few minutes longer in the oven.
When serving Fish en Papillote, bring the parcels to the table in shallow bowls and let everyone tear in. The aroma of the parcels is truly mouthwatering.
FREQUENTLY ASKED QUESTIONS
What sort of fish can I use to make Baked Fish En Papillote?
You can use all sorts of different types of fish, just remember that sturdier fish like salmon will need a few minutes longer in the oven.
Can I prepare Fish En Papillote in advance?
Yes! Up to about 4 hours in advance, any longer and the acid in the lemon juice will start ‘cooking’ the fish like ceviche!
What should I serve with Baked Fish En Papillote?
I like to serve this fish with potatoes as well as some garlicky green beans. A fresh salad would be lovely too.
BAKED FISH EN PAPILLOTE REcipe
Baked Fish En Papillote
A lovely, easy way to cook fish, Baked Fish En Papillote is a classic French recipe where the fish is steamed in a paper parcel in the oven. Loads of flavour and minimum effort.
Ingredients
- 4 thick fish fillets, 150g each.
- 8 cherry tomatoes, halved
- 8 Kalamata olives
- 8 small mussels or cockles, cleaned
- 1 Tbsp capers
- ½ small red onion or shallot, very finely diced
- zest of 1 lemon
- 20 g butter
- 20 ml lemon juice
- small bunch of parsley, leaves finely chopped
- sea salt and black pepper
to seal the parcels:
- 1 egg white, beaten
Instructions
- Heat the oven to 200°C / 400° F / Gas 6. Cut four circles of baking paper, each around 30cm / 12 in. in diameter, fold each circle in half, then open up again.
- Place one fish fillet on each circle, to the right of the centre line. Divide the tomatoes, olives and mussels between the parcels, and scatter over the capers, onion and lemon zest. Top each piece of fish with some of the butter, lemon juice and a sprinkling of parsley, then season well with salt and pepper.
- Brush the edge of the baking paper with the beaten egg white, then fold in half, pressing the edges together. Starting at one end of the parcel make small pleated folds to seal.
- Place the parcels onto a baking tray and bake in the preheated oven for 10-12 minutes. The parcels will puff up while they are baking as the ingredients steam inside.
- Serve immediately with salad or fresh green beans. It’s nice to let your guests open the parcels at the table.
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Nutrition
Serving: 1Parcel | Calories: 411kcal | Carbohydrates: 19g | Protein: 51g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Cholesterol: 141mg | Sodium: 882mg | Fiber: 2g | Sugar: 3g
Tried this recipe?I’d love to hear how it went! Please leave a review or a star rating and let me know how it was! Use the hashtag #daysofjay on Instagram so I can see your delicious creations.
About the Author
Jay Wadams is a cookbook author, food photographer, and graduate of Le Cordon Bleu in Gastronomy and Nutrition.
Based in Italy 🇮🇹 Germany 🇩🇪 and Australia 🇦🇺.
