If you’re looking for a light, healthy, and flavorful way to prepare fish, then Fish en Papillote is the perfect recipe for you. This classic French technique involves wrapping fish and vegetables in parchment paper (or foil) to create a steam pocket that gently cooks the fish, preserving its moisture and flavor. It’s not only a visually stunning dish when served, but it’s also incredibly versatile, allowing you to customize it with your favorite fish, vegetables, and herbs.
This recipe is perfect for a romantic dinner, a dinner party, or even a quick weeknight meal. The best part? It’s virtually mess-free, as the fish cooks right in the parchment paper, leaving you with minimal cleanup. Read on to learn how to make Fish en Papillote, along with tips, variations, and serving ideas that will help you create an impressive meal with ease!
What is Fish en Papillote?
Fish en Papillote (pronounced "on pop-ee-YOTE") is a French cooking method where fish, along with vegetables and seasonings, is sealed in a parchment paper packet and baked. As the fish bakes, the steam created inside the parchment paper helps cook the fish and vegetables to perfection. The result is tender, flaky fish infused with the flavors of the vegetables, herbs, and aromatics. This technique is a fantastic way to cook fish because it locks in moisture and flavor without the need for added fat, making it a healthy and light dish.
Ingredients List for Fish en Papillote
Here’s what you’ll need to make Fish en Papillote:
- Fish fillets (such as salmon, cod, halibut, or sea bass) – 4 fillets (about 6 ounces each)
Choose a firm, mild-flavored fish that cooks well in steam. - Lemon (thinly sliced) – 1 large
Lemon slices add brightness and tang to the fish. - Fresh vegetables (julienned or thinly sliced) – 2 cups total
Use a mix of vegetables like zucchini, carrots, bell peppers, asparagus, or cherry tomatoes for added flavor and texture. - Garlic (minced) – 2 cloves
Garlic adds a nice aromatic base to the dish. - Fresh herbs (such as thyme, rosemary, parsley, or dill) – 2 tablespoons, chopped
Herbs add freshness and flavor to the fish. - Olive oil or butter – 2 tablespoons
Adds a rich flavor and helps keep the fish moist. - White wine (optional) – ¼ cup
For added depth and a subtle acidity, white wine is a great addition. You can also substitute this with broth or water. - Salt and black pepper – to taste
Season the fish and vegetables well to bring out the flavors. - Parchment paper – 4 large sheets
Used to wrap the fish and create the steam packet.
Substitutions and Variations
There are endless ways to customize Fish en Papillote. Here are some ideas to suit different tastes and preferences:
- Fish Substitutions:
You can use any firm, mild-flavored fish like salmon, cod, halibut, sea bass, trout, or even tilapia. The cooking times may vary slightly depending on the thickness of the fish. - Vegetable Variations:
Feel free to switch up the vegetables based on what you have on hand. Thinly sliced fennel, spinach, leeks, snap peas, and mushrooms work beautifully in this recipe. - Herb Variations:
Experiment with different herbs to change the flavor profile. Dill, basil, tarragon, or even cilantro can be used depending on the type of fish you’re cooking. - Butter Instead of Oil:
For a richer taste, use butter instead of olive oil to add an extra layer of flavor to the fish. - Citrus Variations:
Instead of lemon, try adding orange slices or lime slices for a different citrus flavor. You can also add zest for extra brightness. - Spice it Up:
For a spicier version, sprinkle red pepper flakes or drizzle a bit of sriracha or harissa sauce over the fish before sealing the packets.
Step-by-Step Cooking Instructions

Making Fish en Papillote is surprisingly easy. Here’s a step-by-step guide to help you prepare this elegant dish:
Step 1: Preheat the Oven
- Preheat the Oven to 400°F (200°C):
Make sure your oven is fully preheated to ensure even cooking.
Step 2: Prepare the Parchment Paper
- Cut the Parchment Paper:
Cut 4 large sheets of parchment paper, about 15x12 inches each. Fold each sheet in half, then unfold them to create a crease in the center. You’ll place the fish on one side of the crease and fold the other half over to seal.
Step 3: Prepare the Fish and Vegetables
- Season the Fish:
Pat the fish fillets dry with a paper towel. Rub each fillet with a little olive oil (or butter), and season both sides with salt and black pepper. - Prepare the Vegetables:
Thinly slice or julienne the vegetables. You want the vegetables to cook at the same rate as the fish, so make sure they’re thin enough to soften in the same amount of time.
Step 4: Assemble the Packets
- Layer the Vegetables and Fish:
On one half of each sheet of parchment paper, place a small pile of the sliced vegetables. Top the vegetables with a fish fillet. - Add Aromatics and Herbs:
Sprinkle minced garlic and fresh herbs (like thyme or dill) over the fish. Top each fillet with a couple of lemon slices. - Add Liquid:
Drizzle a small amount of olive oil or butter over the fish and vegetables. If using, add a splash of white wine or broth for extra flavor and moisture.
Step 5: Fold and Seal the Packets
- Fold the Parchment Paper:
Fold the other half of the parchment paper over the fish and vegetables. Starting at one end, crimp the edges by folding them over tightly to seal the packet. Make sure the packets are well-sealed to trap the steam inside.
Step 6: Bake the Fish
- Place the Packets on a Baking Sheet:
Arrange the packets on a baking sheet in a single layer. - Bake for 12-15 Minutes:
Bake the fish en papillote in the preheated oven for 12-15 minutes, depending on the thickness of your fish fillets. Thicker fillets like salmon may take closer to 15 minutes, while thinner fillets like cod may be done in 12 minutes.
Step 7: Serve
- Serve Immediately:
Remove the packets from the oven and carefully cut them open (watch out for the steam!). Transfer the packets to plates and serve immediately. You can also serve the fish directly in the parchment paper for an impressive presentation.
How to Cook Fish en Papillote: A Step-by-Step Guide
- Preheat the Oven:
Get your oven heated to 400°F for even cooking. - Assemble the Packets:
Place seasoned fish fillets and vegetables on parchment paper, adding lemon slices, garlic, herbs, and a splash of olive oil or wine. - Fold and Seal:
Crimp the edges of the parchment paper tightly to form a sealed packet that traps steam inside, ensuring moist, tender fish. - Bake for 12-15 Minutes:
Bake the packets for 12-15 minutes, depending on the thickness of the fish. The steam will cook the fish perfectly while infusing it with the flavors of the vegetables, herbs, and aromatics. - Serve in the Packet:
For a dramatic presentation, serve the fish in the sealed parchment paper and allow your guests to cut it open at the table.
Common Mistakes to Avoid
- Not Sealing the Packets Properly:
Ensure that the edges of the parchment paper are tightly sealed to trap the steam inside. If the steam escapes, the fish may not cook properly. - Overcooking the Fish:
Fish cooks quickly, and since it’s steaming in the packet, it’s important not to overcook it. Check the fish after 12 minutes, especially if your fillets are on the thinner side. - Cutting Vegetables Too Thick:
Slice the vegetables thinly to ensure they cook at the same rate as the fish. Thick vegetables may stay crunchy while the fish is already done. - Using Too Little Seasoning:
Don’t skimp on the salt, pepper, herbs, or garlic. These aromatics are what will give the fish its flavor while it steams in the packet.
Serving and Presentation Tips
Fish en Papillote is elegant and impressive, making it perfect for special occasions or dinner parties. Here are some tips for serving and presenting this dish:
- Serve in the Parchment Paper:
For a dramatic presentation, serve the fish in the parchment packets and let your guests cut them open at the table. The release of steam is visually impressive and adds an element of surprise. - With Simple Sides:
Serve the fish with a light side like steamed asparagus, a fresh salad, or couscous to complement the delicate flavors of the fish.
How to Serve Fish en Papillote
- In the Parchment Paper:
Place the entire parchment packet on a plate and let your guests cut it open at the table for a beautiful presentation and aromatic release. - With a Side of Rice or Quinoa:
Serve the fish over a bed of fluffy rice or quinoa to soak up any juices from the packet. - With a Light Salad:
Pair the fish with a light, fresh green salad for a healthy and balanced meal.
Presentation Ideas for Fish en Papillote
- Garnish with Fresh Herbs:
After opening the packet, sprinkle the fish with fresh herbs like parsley or dill for added color and flavor. - Serve with Lemon Wedges:
Add extra lemon wedges to the plate so guests can squeeze fresh lemon juice over their fish. - Family Style:
Arrange all the packets on a large platter and let everyone open their packets together for a fun, communal meal.
Fish en Papillote Recipe Tips
- Use Fresh Ingredients:
Since the recipe is simple, the quality of your ingredients really matters. Use fresh fish, vegetables, and herbs for the best flavor. - Experiment with Flavors:
Don’t be afraid to experiment with different herbs, spices, and vegetables. You can even try different liquids, like broth, wine, or a splash of soy sauce. - Make Ahead:
You can assemble the packets a few hours ahead of time and store them in the refrigerator until you’re ready to bake them. Just bring them to room temperature for about 15 minutes before baking.
Frequently Asked Questions (FAQs)
- Can I use foil instead of parchment paper?
Yes! If you don’t have parchment paper, you can use aluminum foil to create the packets. Just make sure to seal them tightly. - What fish works best for this recipe?
Any firm, mild-flavored fish works well, such as salmon, cod, halibut, sea bass, or trout. - Can I freeze the fish en papillote?
While you can freeze the raw fish and vegetables in the parchment packets, the texture may change slightly after freezing and thawing. It’s best enjoyed fresh. - How do I know when the fish is done?
The fish should be opaque and flake easily with a fork. The internal temperature should be around 145°F (63°C).
Conclusion
Fish en Papillote is a healthy, elegant, and simple way to cook fish. The steaming technique locks in flavor and moisture while allowing the fish and vegetables to cook gently. Whether you’re preparing a special dinner for guests or just want a quick and delicious meal for yourself, this recipe is sure to impress. Serve it with light sides, enjoy the vibrant flavors, and appreciate the minimal cleanup! Enjoy!
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Fish en Papillote Recipe
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Fish en Papillote is a simple and elegant French technique where fish is steamed inside a parchment paper pouch, locking in moisture and flavor. This recipe features tender fish fillets, fresh vegetables, lemon slices, and herbs for a light, healthy, and delicious meal. Perfect for a quick weeknight dinner or an impressive dish for guests, Fish en Papillote offers a beautiful presentation and a flavor-packed experience.
Ingredients
- 4 fish fillets (salmon, cod, or tilapia)
- 1 zucchini, thinly sliced
- 1 carrot, julienned
- ½ red bell pepper, thinly sliced
- 1 lemon, thinly sliced
- 4 sprigs fresh thyme
- 4 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Parchment paper
Instructions
- Preheat the oven to 400°F (200°C).
- Cut four large pieces of parchment paper (about 12 x 16 inches).
- Place a fish fillet in the center of each piece of parchment.
- Top each fillet with zucchini, carrot, bell pepper, lemon slices, garlic, and a sprig of thyme.
- Drizzle with olive oil and season with salt and pepper.
- Fold the parchment over the fish and vegetables, crimping the edges to seal the packet tightly.
- Place the parchment packets on a baking sheet and bake for 12-15 minutes, until the fish is cooked through and flakes easily with a fork.
- Carefully open the packets and serve directly from the parchment.
Notes
You can customize the vegetables and herbs based on your preference. Serve with a side of rice or salad for a complete meal. Use foil instead of parchment if preferred.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking, Steaming
- Cuisine: French
Nutrition
- Serving Size: 1 fillet with vegetables
- Calories: 280
- Sugar: 3g
- Sodium: 350mg
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