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.
This post may contain affiliate links. Please see our disclosure policy.
Meals made with little cleanup are always a hit, and that’s certainly the case with Fish en Papillote. Papillote translates to paper envelope, and this cooking style is most associated with French cooking. But even with a fancy name, this dish is simple to execute and offers a great deal of flexibility.
Parchment paper is used to create the envelope in which fish (most commonly) is cooked alongside veggies and herbs and spices. This technique is simple to master for today’s home cook and has long been a Whole30-compatible favorite of mine.
How to make Salmon en Papillote
Place a salmon filet (or your fish of choice) in the center of a large piece of parchment paper. Drizzle with olive oil and season simply with salt and pepper. Layer on thin slices of citrus and add a handful of fresh vegetables. Green beans and cherry tomatoes are especially good for salmon en papillote.
Fold the parchment over the fish and crimp the edges to seal the packet closed. As it bakes, the fish and vegetables gently steam inside the parchment, becoming tender and flavorful in about 15 minutes.
Serve the salmon straight from the parchment packet for an elegant presentation and minimal cleanup.
Other Fish en Papillote Combinations
Salmon en papillote is a favorite, but this method works beautifully with many types of fish. The key is pairing mild, flaky fish with quick-cooking vegetables and a pop of acidity or fresh herbs. Try one of these easy combinations:
- Mahi Mahi with Asparagus & Capers: Finish with lemon slices and a drizzle of olive oil for a bright, briny bite.
- Cod with Zucchini & Cherry Tomatoes: Add fresh thyme or basil for a light, Mediterranean-style flavor.
- Halibut with Peppers, Onions & Olives: A splash of vegetable broth or a squeeze of lemon juice brings everything together.
- Tilapia with Green Beans & Garlic: Simple and classic, especially with a pat of butter or herb oil.
- Sea Bass with Fennel & Citrus: Orange or lemon slices pair beautifully with the delicate fish.
You can mix and match vegetables based on what’s in season. Just be sure everything is sliced thin so it cooks evenly inside the parchment packet.
More Simple Seafood Recipes to Try
If you love easy, no-fuss seafood dinners like fish en papillote, here are a few more simple recipes to keep in your rotation. They’re approachable, flavorful, and perfect for weeknights when you want something lighter but still satisfying.
- Salmon with Pesto Sauce: A fast, vibrant salmon dinner finished with herbaceous pesto for bold flavor without extra work.
- Baked Cod with Roasted Red Pepper Sauce: Mild, flaky cod paired with a smooth, slightly smoky sauce that feels special but stays weeknight-friendly.
- Jalapeño Garlic Tilapia: Quick-cooking tilapia with just enough heat and garlic to keep things interesting.
No matter which fish or flavor combination you choose, cooking Fish en Papillote is an easy way to get a flavorful, well-rounded meal on the table with minimal effort and cleanup. Give it a try, and leave a comment to let me know which combination you loved most or how you made it your own.
Fish en Papillote
Ingredients
- 4 filets, 4 to 6 ounces each salmon, cod or the fish of your choice
- ½ to ¾ pound green beans, trimmed
- 1 cup halved cherry tomatoes
- 1 lemon, sliced into thin rounds
- ¼ cup olive oil
- Kosher salt
- Black pepper
- ¼ cup fresh herbs, I used dill, parsley and basil.
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.
Like this? Leave a comment below!
