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.
Servings: 4
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.