Fish en Papillote

Many of us often use parchment paper only for baking cookies or roasting veggies. But today we’re going to tell you how you can make the juiciest oven-baked dish using this kitchen utensil. Here are 5 delicious recipes for fish en papillote.

You can serve these dishes right in the parchment paper, and it will still look great. Such a meal idea is especially good for a festive table.

Fish en Papillote

Kristen Kish’s Halibut

Ingredients

• 1 ⅓ lb (600 g) halibut fillet
• 1 tbsp sugar
• 2 tsp fennel seeds
• 1 tsp black peppercorns
• 1 tsp whole coriander seeds
• 2 ½ tbsp Kosher salt
• 6 oz (170 g) green beans
• 15 small cherry tomatoes
• 2 tbsp olive oil
• ½ tbsp white wine vinegar
• 3 sprigs of tarragon
• 2 sprigs of thyme
• 4 tbsp butter
• 4 ¼ cups (1 l) water
• salt to taste
• ground black pepper to taste

Preparation

1. Combine 1 cup (240 ml) water, sugar, fennel, peppercorns, coriander, and Kosher salt in a saucepan.
2. Bring to a boil and stir until the salt and sugar dissolve. Remove from heat and add 3 ¼ cups (760 ml) of ice water.
3. Remove the skin from the 1-inch (2 ½ cm) thick halibut fillet, and place it in a deep plate. Pour the liquid over the fish and let sit for 30 minutes at room temperature.
4. Remove the fish from the liquid and pat it dry with a paper towel. Season with a little salt and pepper on one side.
5. Take a 12 by 32-inch (30 cm by 80 cm) piece of parchment paper. Grease with oil and place the fish on one half of it. Place the beans and tomatoes on top, drizzle with oil and vinegar.
6. Sprinkle with herbs and add small cubes of butter. Cover the fish with the other half of the paper and fold the edges to seal. Bake at 400 °F (200 °C) for 15–20 minutes.

Seabass With Spicy Salsa

Ingredients

• ½ cup (120 ml) olive oil
• 1 medium onion
• 4 garlic cloves
• 3 medium tomatoes
• 1 bunch of cilantro
• ½ bunch of parsley
• 2 jalapeno peppers
• 1 chili pepper
• 1 tbsp ground coriander
• 4 seabass fillets
• 8 thin lemon slices
• 4 bay leaves
• salt to taste

Preparation

1. Heat half of the oil in a skillet. Add chopped onion and garlic, and cook over low heat for 7 minutes, stirring constantly.
2. Remove from heat. Cut the tomatoes into cubes, chop the cilantro and parsley, chop the jalapenos and chili peppers. Mix everything with the onion and garlic, add coriander and salt.
3. Take 4 large pieces of parchment paper. Place a 1-inch (2 ½ cm) thick fillet (about 7 oz) in the center of each piece of paper.
4. Place 2 lemon slices and 1 bay leaf on top of the fillet. Drizzle with olive oil and close the envelope by lifting the edges of the paper.
5. Transfer the envelopes to a baking sheet and place in an oven preheated to 375 °F (190 °C) for 15 minutes. Serve with the salsa and herbs.

Justin Chapple’s Salmon

Ingredients

• 1 lb (450 g) broccoli
• 4 salmon fillets, 7 oz (200 g) each
• 8 thin lemon slices
• 1 Fresno chili pepper
• 6 tbsp olive oil
• salt to taste
• ground black pepper to taste

Preparation

1. Take 4 large pieces of parchment paper. Place the broccoli on the bottom and add salmon fillets on top.
2. Cut the chili pepper and lemon into thin slices and add to the fish.
3. Drizzle each piece with 1 ½ tbsp of olive oil. Add salt and pepper.
4. Fold the parchment paper over the fish and seal the edges. Transfer to a baking sheet and bake at 425 °F (220 °C) for 15 minutes.

Halibut en Papillote

Ingredients

• 1 ⅓ lb (600 g) halibut fillet
• 2 tbsp olive oil
• 2 tbsp chives
• 4 oz (110 g) sorrel
• 2 ½ tbsp creme fraiche
• 2 ½ tbsp dry white wine
• 1 tsp soy sauce
• salt to taste
• ground black pepper to taste

Preparation

1. Divide the fish into 4 parts. Chop the onion and mix with the fillet, add olive oil, salt, and pepper.
2. Place the fish onto 4 large pieces of parchment paper. Add chopped sorrel, creme fraiche (or substitute with heavy cream), wine, and soy sauce.
3. Fold over the parchment paper and seal the edges. Transfer to a baking sheet and cook in an oven preheated to 425 °F (220 °C) for 15 minutes. Serve with a side dish.

Cod en Papillote

Ingredients

• 2 medium carrots
• 12 oz (340 g) thin asparagus
• 8 oz (230 g) peas
• 2 tbsp olive oil
• 1 medium onion
• 8 oz (230 g) porcini mushrooms
• 2 ¾ lb (1 ¼ kg) cod
• ½ cup (120 ml) chicken broth
• 3 ½ tbsp dry white wine
• 8 sprigs of thyme
• 8 lemon slices
• salt to taste
• ground black pepper to taste

Preparation

1. Divide the fish into 8 equal parts. Place each one on a piece of parchment paper greased with olive oil. Add a sprig of thyme and a slice of lemon.
2. Fold the paper in half, seal the edges, leaving the envelope open on one side. Mix the wine and broth, add 1 ½ tbsp to each serving and seal the envelopes.
3. Preheat two large baking sheets in the oven at 325 °F (160 °C). Place the envelopes on them and bake for 15 minutes.
4. Cut the onion thinly, slice the asparagus and mushrooms, and julienne the carrots. Cook the carrots in boiling water for 2 minutes. Then add the asparagus and peas. Cook until tender.
5. Fry the onions and mushrooms in a little oil. Season with salt and pepper. Cook over medium heat until tender, for about 10 minutes, stirring occasionally.
6. Place the mushrooms and vegetables on a plate. Serve as a side dish to your fish.

This way your fish will always be juicy, fragrant, and tasty. Also, the baking sheets stay clean, saving you time and effort. Treat yourself to these unusual fish en papillote recipes.

Lisa

Like many people nowadays, I love to explore new places. My favorite type is slow travelling, when you can really blend in with locals and learn about new cultures and languages. But I think there are also perfect times for enjoying freshly baked pastry, a cup of fragrant coffee, and a good movie in the comfort of your own home. I guess I'm kind of a cultural omnivore, and I watch different types of movies, but the ones about art and food inspire me the most!