Poisson en Papillote (Easy Fish in Parchment Recipe)

Name: Fish en Papillote
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: ¼ cup olive oil; 1 lemon (juiced and zested); 4 garlic cloves (minced); 1 tablespoon capers (crushed); ¼ cup Castelvetrano olives (minced); 1 teaspoon sea salt; 1 teaspoon dried parsley; 4 6-8 oz white fish fillets; 1 cup grape tomatoes; 1 red onion, small (sliced); salt and black pepper to taste; 1 lemon (sliced); 4 fresh dill sprigs

Jump to Recipe Print Recipe

Poisson en papillote is an easy and elegant way to cook fish by steaming it in a parchment paper pouch. This fish en papillote recipe is made with olives, capers, and fresh herbs, creating a flavorful, nutrient-dense meal with minimal cleanup.

Fish en papillote in parchment paper, served on a white plate with a fork.

Looking for more seafood recipes? 
Check out blackened fish tacos, fish head soup, and fish fumet.

Jump to:

💡Recipe Overview
Ingredients for Fish en Papillote
Substitutions and Variations
How to Make Poisson en Papillote
Helpful Tips
Serving Suggestions
Frequently Asked Questions
Printable Recipe

💡Recipe Overview

Prep and Cook Time: 15 minutes to prep and 15 minutes to cook
Cooking Method: Oven-baked
Dietary Info: Keto, Whole30, Paleo, GAPS, Ancestral diet
Tools Needed: sheet pan and parchment paper
Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

French-Inspired, Low-Effort Elegance

I love when simple techniques make me feel like I'm cooking something fancy - and poisson en papillote (which translates fish in parchment in French) does exactly that.

This French-inspired dish sounds elegant (and it is!) but it's surprisingly low-effort and super rewarding. You basically wrap everything up in a parchment paper packet - fish, herbs, veggies, and an olive-caper-lemon-garlic situation - and bake until it's perfectly tender and full of flavor.

I lean on this recipe when I want something healthy and beautiful with zero mess. No splattering pans, no post-dinner cleanup dread (I mean, there's some cleanup - I'm no wizard!). But it's one baking sheet and some parchment paper.

Plus, there's something kind of sweet about opening your own little steamy packet at the table. It's a whole vibe.

Ingredients for Fish en Papillote

Fish: White fish is my choice here. Something mild and flaky like rockfish, cod, or halibut. Tilapia is a popular choice but I haven't come across any wild tilapia and personally try to avoid farmed. You'll want 4 fillets, about 6-8 ounces each, and roughly the same size so they cook evenly in their little parchment pouches.
Vegetables: For the veggies, I keep it simple with grape tomatoes and red onion. The tomatoes burst and release their juices, which helps to flavor the fish, and the thinly sliced red onion softens and sweetens in the steam.
Olive oil sauce: This olive oil mixture is what brings it all together. A good glug of extra virgin olive oil gets mixed with lemon zest and juice for brightness, minced garlic for bite, capers, Castelvetrano olives for salty brininess, and a sprinkle of dried parsley. It's bold, herby, and so easy to stir everything together while your oven preheats.
Finishers: Layer on a few lemon slices and a fresh sprig of dill on each fillet before sealing the packet. A little salt and pepper to taste, and you're good to go.

Substitutions and Variations

Fish - A richer fish like salmon would work if you wanted to skip white fish but adjust the cook time slightly depending on thickness. You may also want to hold back some of the olive oil as the fish is fattening. Prefer shellfish? Shrimp works well too. Just reduce the cook time to about 10 minutes.
Vegetables - Sub in sliced zucchini, thin asparagus, or julienned carrots - just make sure they are all sliced thin so they steam quickly. Swap the red onions for shallots or thinly sliced leeks for a more delicate flavor.

graphic of fork and spoon connected in a plant.

Make it Ancestral

Color me shocked, but cooking fish en papillote is actually an old-school move—our ancestors were out there wrapping food in leaves, bark, even clay to steam it gently. So really, we’re just channeling our inner ancestral cook… but with parchment paper and a little less forest foraging. What I love most is how the fish steams in its own juices, locking in all those delicate fats, minerals, and proteins—just like our great-great-grandmas would’ve done, minus the open fire and questionable fish smell in the hut.

How to Make Poisson en Papillote

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Sliced olives in oil with salt in a clear bowl.

Step 1.

In a small bowl, combine the olive oil, lemon zest and juice, minced garlic, capers, Castelvetrano olives, sea salt, and dried parsley.

Fish in parchment paper with sliced olives.

Step 2.

Place a fillet of white fish in the center of each sheet of parchment paper. Spoon some of the olive oil mixture directly over the fish.

Fish in parchment paper with slices of lemon, tomatoes, olives, and onions.

Step 3.

Arrange the grape tomatoes and sliced red onion around the fish. Season with salt and black pepper to taste. Place a couple of lemon slices on top of each fillet, then finish with a few sprigs of fresh dill.

Fish en papillote in parchment paper, placed on a baking tray.

Step 4.

Fold the parchment over the fish and veggies, sealing the edges to form tight packets. Place on a baking sheet and bake for 15–20 minutes, until the fish is cooked through and flakes easily with a fork.

Helpful Tips

Cut vegetables evenly. Thin, uniform slices ensures the veggies cook at the same rate as the fish. Choose quick-cooking vegetables.
Start with dry fish. Pat the fish fillets dry with paper towel to remove excess moisture as that will dilute the overall flavor.
Seal the parchment well. Leave enough space around the fish for steam to circulate and cook everything evenly. Use tight, overlapping folds so the packet stays closed. This helps trap the steam and infuses the fish with flavor.
Don't overcook. The fish should flake easily with a fork and appear opaque. If unsure, use a thermometer and bake until the internal temperature of the fish reaches 145°F. But I personally like to pull it out a little earlier rather than risk overcooking it. It will continue to steam in the packet even once removed from oven.

Troubleshooting

Parchment paper won't stay sealed? Make sure to fold the edges tightly and multiple times to really seal it. Sometimes, tying it with kitchen twine will help secure it too.
Packet is leaking? If you notice liquid seeping out, it may be because the parchment paper wasn't sealed tightly enough. Double-check that all edges are pressed together and if needed, wrap the packet in an additional layer of parchment.

Product Highlight!

Unbleached Parchment Paper

Not all parchment paper is created equal. I love using unbleached, chlorine-free parchment paper - it's better for you. Plus, it doesn't give off that weird smell when it hits the heat (you know the one).

Grab yours →

💭Meal Prep Suggestion!
You can totally prep parts of this ahead - make the olive oil sauce and slice the veggies a day or two before. When it's go-time, just layer everything into parchment packets and bake. You can even assemble the packes the night before and pop them in the fridge - just let them sit out for abit before baking so they're not ice-cold going into the oven.

Serving Suggestions

Fish en papillote is already full of flavor but if you're looking to round out the meal, here are a few simple ideas:

Over a bed of rice: Soaks up all those delicious juices and makes it a little more filling. Plus, bone broth rice is the ultimate cooking hack.

With a side of roasted potatoes or root veggies: Toss 'em in the oven while the fish bakes and call it dinner. Crispy oven-roasted potatoes and roasted broccolini are great choices.

Next to a crisp green salad: Something crunchy and lemony pairs really well with the delicate fish and briny olives. Try house salad or chopped romaine salad.

Add a fermented touch: Fermented green tomatoes or red cabbage sauerkraut make a great addition.

Frequently Asked Questions

How do I store and reheat poisson en papillote?

Store any leftover fish en papillote in an airtight container for up to 2 days. These glass snap containers are perfect for leftovers. Remove the parchment paper as it may become soggy, but keep the fish, veggies, and juices intact. To reheat, transfer the fish, vegetables, and all the juices into a small saucepan, and warm over medium-high heat, stirring often until heated through.

Can I freeze fish en papillote?

It’s best to enjoy poisson en papillote fresh, as freezing can alter the texture of both the fish and vegetables. However, if you need to freeze it, remove the parchment paper and transfer everything to an airtight freezer-safe container. Freeze for up to 1 month. To reheat, thaw overnight in the refrigerator and gently warm in a covered skillet over low heat until heated through.

How do I know when the fish is cooked perfectly?

You’ll know it's ready when it flakes easily with a fork and looks opaque. If you're unsure, a food thermometer should read 145°F in the thickest part of the fish. But don't stress - it's hard to mess up with this cooking method!

Looking for more seafood recipes? Here are some ideas:

Did you make this poisson en papillote? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

Fish en Papillote

Anya @ Prepare & Nourish

Poisson en papillote (or fish in parchment) is an easy, elegant way to steam fish with olives, capers, and herbs for a flavorful, no-mess meal.

5 from 11 votes

Print Recipe Pin Recipe Save Recipe

Prep Time 20

Cook Time 15

Total Time 35

Course Main Course

Cuisine European

Servings

Calories 370 kcal

Ingredients

Olive Oil Mixture

¼ cup olive oil
1 lemon juiced and zested
4 garlic cloves minced
1 tablespoon capers crushed
¼ cup Castelvetrano olives minced
1 teaspoon sea salt
1 teaspoon dried parsley

Fish Packets

4 6-8 oz white fish fillets
1 cup grape tomatoes
1 red onion, small sliced
salt and black pepper to taste
1 lemon sliced
4 fresh dill sprigs

Instructions

Preheat oven to 400°F (200°C). Cut 4 sheets of parchment paper, each about 12 inches long. Lay each sheet flat on a baking sheet.
In a small bowl, combine the ¼ cup olive oil, zest and juice from 1 lemon 4 garlic cloves, 1 tablespoon capers, ¼ cup Castelvetrano olives, 1 teaspoon sea salt and 1 teaspoon dried parsley.4
Place one fillet of 4 6-8 oz white fish fillets in the center of each parchment paper. Add about 2 tablespoons of the olive oil mixture directly over the fish.
Arrange the 1 cup grape tomatoes and sliced 1 red onion, small. Season with salt and black pepper to taste. Top with 2 slices of 1 lemon on each fish fillet followed by 4 fresh dill sprigs.
Fold the sides of the parchment paper over the fish and veggies, then fold up the ends to form tightly sealed packets. Make sure the packets are well-closed to trap all the steam inside while cooking.
Place the parchment packets on a baking sheet and bake in the preheated oven for 15-20 minutes, depending on the thickness of the fish. The fish should be cooked through and flake easily with a fork.

Notes

Nutrition Information includes rockfish as the white fish fillets. Macros may vary.

Storage: Store any leftover fish en papillote in an airtight container in the refrigerator for up to 2 days. Remove the parchment paper as it will get soggy but keep the liquid and all veggies. To reheat, place the fish and all the juices and vegetables in a covered skillet over low heat. Steam for 3-5 minutes until heated.

Helpful Tips:

Cut vegetables evenly. Thin, uniform slices ensures the veggies cook at the same rate as the fish. Choose quick-cooking vegetables.
Start with dry fish. Pat the fish fillets dry with paper towel to remove excess moisture as that will dilute the overall flavor.
Seal the parchment well. Leave enough space around the fish for steam to circulate and cook everything evenly. Use tight, overlapping folds so the packet stays closed. This helps trap the steam and infuses the fish with flavor.
Don't overcook. The fish should flake easily with a fork and appear opaque. If unsure, use a thermometer and bake until the internal temperature of the fish reaches 145°F. But I personally like to pull it out a little earlier rather than risk overcooking it. It will continue to steam in the packet even once removed from oven.

Troubleshooting:

Parchment paper won't stay sealed? Make sure to fold the edges tightly and multiple times to really seal it. Sometimes tying it with kitchen twine will help secure it too.

Packet is leaking? If you notice liquid seeping out, it may be because the parchment paper wasn't sealed tightly enough. Double-check that all edges are pressed together and if needed, wrap the packet in an additional layer of parchment.

Nutrition

Nutrition Information

The information shown is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. See our complete Nutritional Information Disclaimer.

Keyword fish en papillote, poisson en papillote

©Prepare and Nourish • Content and photographs are copyright protected. Sharing of this recipe is encouraged and appreciated but please do NOT screenshot or copy/paste complete recipes to websites or social media.

DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Mention @prepareandnourish and be sure to tag #prepareandnourish!

More Seafood Recipes

About Anya

Sharing wholesome recipes using seasonal ingredients and simplified methods since 2014. My hope is you'll feel right at home in this online kitchen, where you'll find real food recipes for real families.

Comments

5 from 11 votes (1 rating without comment)