Fish en Papillote is an elegant yet simple dish in which fish and veggies are wrapped in parchment paper and cooked together until delicious perfection. Naturally Paleo, Keto and Whole30.
En papillote is a method of cooking food in a pocket of parchment paper – also known as “Fish in Parchment Paper”. This pocket holds moisture to steam food to perfection. This method is also ideal to prepare food when camping.
En papillote is essentially a one-pan meal that comes in individual servings. You can use your favorite vegetables and seasonings – check out the many ideas on bottom of post. Fish is most often used papillote style but chicken is a good choice too.
Fish in 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.
Fish en Papillote with Vegetables
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.
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
Helpful Tools for Fish en Papillote
- Rimmed Baking Sheet – for holding all the packets to make baking easier
- Parchment Paper – to wrap all the goodies
- Chef’s Knife – precisely cut the fish & veggies
- Ingredients:mayonnaise, avocado oil, dried parsley, dried dill, salt & pepper
Paleo, Whole30 and Keto Fish en Papillote
This recipe is naturally free from dairy and grains, making it a healthy option for Paleo, Whole 30, and Keto diets. Just be sure that the mayonnaise you use is made with clean ingredients or better yet – make your own. Alternatively, you can also use different fish such as salmon.
Fish en Papillote (Paleo, Keto, Whole30)
- 1/2 cup mayonnaise
- 1/2 cup avocado oil
- 1 teaspoon dried dill
- 1 teaspoon parsley
- 4 fillets Alaskan Cod
- 1 lemon sliced
- 4 mini bell peppers halved
- 8 broccolini trimmed
- 8 grape tomatoes halved
- 1/4 cup white onion sliced
- salt & pepper to taste
- Preheat oven to 425 degrees Fahrenheit.
- 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 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.
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