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Fish en Papillote
Meals made with little cleanup are always a hit, and that’s certainly the case with Fish en Papillote. Papillote translates to paper envelope, which is how this dish is prepared. Fish and veggies are nestled into a parchment paper envelope to steam cook in the oven. Simply layer a filet of fish in the middle of a large piece of parchment, season with olive oil, salt and pepper. Add in some citrus slices and pack in a serving of fresh vegetables – I used green beans and cherry tomatoes for this salmon version – before sealing up the packet and baking.
Ingredients
Instructions
- Step 1
Preheat oven to 425 degrees F. Cut four pieces of parchment paper, each about 18 inches in length.
- Step 2
Crumple up a sheet of parchment and unfold, smoothing it back out. (Note: This will keep it from rolling up as you’re building the packets.
- Step 3
Place a filet of fish in the center of the paper. Drizzle with about 1 tablespoon and season with kosher salt and black pepper. Top with 2 or 3 slices of lemon.
- Step 4
Add 8 to 10 green beans to each side of the fish, along with a few halved cherry tomatoes. Drizzle on more olive oil and sprinkle with additional salt and pepper, as desired.
- Step 5
Bring the two sides of parchment – from the shorter width – up together and fold down to create a tight envelope. Then twist the paper on both edges to create a sealed packet.
- Step 6
Repeat until all 4 envelopes of fish and veggies are created.
- Step 7
Arrange packets on a large baking pan and place on the middle rack of preheated oven. Bake for 13 to 15 minutes, until fish is cooked through and flaky.
- Step 8
Carefully unfold the top of each paper packet, sprinkle with additional fresh herbs, and serve in opened paper on a plate.
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@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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