Fish en Papillote is an elegant yet simple dish where fish and veggies are wrapped in parchment paper and cooked together until delicious perfection.
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En papillote is a method of cooking food in a pocket of parchment paper. This pocket holds moisture to steam food to perfection. Typically, we use this method to prepare food when camping (except we don’t call it that fancy name).
En papillote is essentially a one-pan meal that comes in individual servings. You can add whatever veggies suits your fancy and call it good. Fish is most often used papillote style but chicken is a good choice too.
Use of Parchment Paper
A papillote pocket is created by overlapping sides and folding them tightly around the food to create a seal. It’s a simple technique even with parchment paper so don’t be tempted to use aluminum foil to make it even simpler.
I rarely cook with aluminum foil and when the need arises, I always place a sheet of parchment paper to create a barrier. Foil should never touch food during cooking because it leaches aluminum in high temperatures. So ditch the foil and pull out that parchment paper instead.
You can have Fish en Papillote weekly and not tire from it because there are so many different ways to enjoy this dish. The cooking method is the same, as long as you are using fish as your protein source (can’t speak for chicken as I haven’t tried that one yet).
Check out these yummy flavors:
- Mediterranean Style: sliced red onions, Kalamata olives, capers, sliced red bell peppers, grape tomatoes
- Asian Flare: bok choy, julienned carrots, ginger, garlic with thin slices of oranges
- Basil Mushroom: favorite mushrooms, yellow onions, and thin ribbons of basil with a splash of white wine
- Spring Medley: asparagus, shaved brussel sprouts, thinly sliced fennel, fresh dill and parsley
The possibilities are endless with en papillote. They’re all delicious and it’s a convenient way to make a one-pan meal without a pan. 😉
Related: How to Make Mayonnaise
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Fish en Papillote
Fish en PapillotePrint
- 1/2 cup mayonnaise
- 1/2 cup avocado oil
- 1 teaspoon dried dill
- 1 teaspoon parsley
- 1 1/2 pounds (4 md-lg size fillets) of wild Alaskan cod or another white fish
- 1 lemon, sliced into 8 slices
- 4 mini bell peppers, halved
- 8 brocollettes
- 8 grape tomatoes, halved
- 1/4 white onion, sliced
- salt & pepper to taste
- Preheat oven to 425F degrees.
- In a small bowl, combine mayonnaise, oil, dill and parsley. Set aside.
- Prepare 4 pieces of large parchment paper folded then opened up in conveyor style.
- Pat dry fish fillets and generously slather them with the mayo/oil mixture. Place them on one half of the parchment paper.
- Layer veggies in the order given above. Salt and pepper to taste.
- Fold the other half of the parchment paper on top of the fish and veggies and begin tightly crimping the edges together starting at one end and moving towards to other one, creating a half-moon. It helps to use one hand to firmly hold the contents of the packet as I make my way across the half moon shape.
- Make sure the packet is tightly sealed. Place all packets on a rimmed baking sheet.
- Bake the packets in the preheated oven for 15 minutes or until fish is cooked through.
- Use a pair of kitchen shears to cut the packet open. Be careful - it's hot and steamy.
- Enjoy with a side salad or on it's own if it's loaded with veggies.