Fish en Papillote
 
Prep time
Cook time
Total time
 
Fish baked in parchment paper is a healthy and delicious way to cook fish.
Author:
Recipe type: Main Course
Cuisine: French
Serves: 2 servings
Ingredients
  • 2 fillets skinless white fish (like haddock or cod), 5-6 oz. each and about ½” thick
  • --- sea salt & freshly ground pepper to taste
  • --- dried oregano
  • 2 TBSP extra virgin olive oil
  • ½ cup carrots, finely julienned
  • 2 small handfuls of baby spinach or some thinly sliced zucchini
  • 4 small cherry tomatoes, cut in half (optional)
  • 4 small slices of lemon
  • --- sprigs of fresh thyme
  • --- olive oil, for drizzling
  • 2 TBSP. white wine (or Ouzo or Pernot)
Instructions
  1. Preheat the oven to 400 F.
  2. Fold two large pieces of parchment paper in half. Draw the shape of half a heart and cut the outline with scissors. (see photo tutorial)
  3. Season the fish generously with the salt, pepper and oregano then drizzle some olive oil on both sides. Cover and let the fish sit at room temperature for twenty minutes to half an hour.
  4. Oil the parchment paper pieces, and divide equally the baby spinach and carrots on each piece of the paper. Season the vegetables with some salt and pepper and place the fish on top. Add the thyme, a few lemon slices and the tomato halves (if using). Drizzle with some more olive oil.
  5. Fold the paper over, to enclose the fish and make little pockets, leaving one side slightly open. Pour the wine in the little pockets and then tuck under that piece of paper. Place the fish on a baking sheet and bake for 15-18 minutes, depending on the thickness of the fish.
  6. Remove from the oven carefully and check to make sure the fish is nice and flaky. To serve, make a small cut in the middle of the paper to allow the steam to escape. With the help of scissors cut into the tip of the parchment paper, drizzle with some extra virgin olive oil and serve in the paper.
Notes
You can find the same healthy technique of cooking fish fillets or even whole fish, throughout the Mediterranean. The Italians call it “al cartoccio” and the French call in “en papillote”. This recipe works well with many types of fish. For very thin fillets, like sole, reduce the cooking time accordingly.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/fish-en-papillote/