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.

Author: Pesto & Potatoes

Meal Type: Milk Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4 servings

Calories: 324 kcal per serving

Ingredients

4 - filets
½ lb - green beans
1 cup - cherry tomatoes
1 - lemon
¼ cup - olive oil
Kosher salt
Black pepper
¼ cup - fresh herbs

Instructions

Preheat oven to 425 degrees F. Cut four pieces of parchment paper, each about 18 inches in length.
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.
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.
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.
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.
Repeat until all 4 envelopes of fish and veggies are created.
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.
Carefully unfold the top of each paper packet, sprinkle with additional fresh herbs, and serve in opened paper on a plate.

Nutrition