Recipe updated to include new photography, preparation and variations.
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 is a go-to Whole30 favorite of mine.
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.
The fish and veggies will steam in the Papillote, and dinner is served in minutes.
Some other great combinations include:
- Mahi Mahi with asparagus and capers
- Cod with sliced zucchini and cherry tomatoes
- Halibut with peppers, onions and olives
No matter what combination you choose, this healthy preparation is certain to save you time in the kitchen.
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.
