Fish en Papillote
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.
Servings 4
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.
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- 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.
Nutrition
Calories: 370kcal | Carbohydrates: 11g | Protein: 45g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 774mg | Potassium: 228mg | Fiber: 3g | Sugar: 4g | Vitamin A: 437IU | Vitamin C: 38mg | Calcium: 38mg | Iron: 1mg