Fish En Papillote (Fish in paper)

Fish en papillote, or fish in paper, is one of the easiest yet most show stopping  presentations of fish and the foolproof method keeps the fish moist and flaky, sealing it all up in a pretty pouch that steams as it cooks.  When I say easy, I truly mean easy and with taking about 10 minutes to assemble and 10 minutes in the oven,  it's also quick.  Easy?  Quick?  Delicious? Pretty?  All those make my date night dinner checklist so this fish en papillote is definitely on our date night menu.

While I do love to serve this to guests as well, I make sure this is not something I'm putting out when there are over 8 dinner guests, since while the preparation is easy and very much an assembly line, it takes a bit more time if you wanted to make 10, 12 or more of these.  I keep this dish for a more intimate crowd and date night is just that.  Intimate.  I make 2 for Tim & I. 

The gorgeous vegetables steam as well when the parcel is in the oven, lending their flavor and juices to the fish.   While I use zucchini, carrot and onion here, this is very much open to interpretation.  Yellow Squash and cherry tomatoes would be superb.   Perhaps some fennel with a sprinkling of finely chopped Kalamata olives. 

AS ALWAYS, SIMPLE INGREDIENTS FOR THE WIN!

The herbs you use can also switch things around.  I use thyme which gives a lovely essence to the fish but perhaps you want to try tarragon, or go more robust with rosemary.

PLACE THE LEMON SLICES DOWN

PLACE THE FISH THEN TOP WITH THYME SPRINGS

On occasion I've substituted chicken in place of fish.  The cook time needs to increase typically for a larger piece of chicken, but if using chicken tenders or thin sliced chicken cutlets the cook time would be pretty similar.

THEN PLACE THE VEGGIES ON TOP

USE THE "CALZONE" FOLDING METHOD AND IT'S READY FOR THE OVEN

Enjoy this beautiful date night dinner knowing it's really healthy for you as well as being absolutely delicious.  I'd love to see your comments to find out if you came up with any new creations you're willing to share.

Parchment Paper

Cutting Board

Baking Sheets

Fish En papillote  (Fish in paper)


This recipe has quantities for 4 but is easily halved if you want to prepare this for you and your honey for a date night.

I use a vegetable peeler/spiralizer maker that actually shreds the veggies into longer ribbons, but grating on a box grater us fine as well.

Preheat oven to 400 degrees.
​
4 3-4 ounce portions cod, tilapia or other white fish
1 large carrot, shredded
1 large zucchini, shredded
1/4 of a red onion, thinly sliced into half moon strips
2 lemons, zested (reserve zest) then cut into 12 thin slices, plus extra for squeezing over the fish if you like
2 cloves garlic, minced finely
8 sprigs fresh thyme
salt & pepper to taste
2 tablespoons olive oil (plus extra to drizzle over parchment)
4 tablespoons crisp white wine (like Pinot Grigio)
4 sheets parchment paper


Cut parchment paper into 4 large squares big enough to fold over each portion of fish if you'e using a roll of parchment.  

Drizzle a bit of olive oil on the end of the parchment where you'll be placing the fish.  

Toss veggies with garlic and 2 tablespoons olive oil.  

Lay 3 lemon slices down on each piece of parchment on top of the drizzle of olive oil in a slightly overlapping pattern.   

Season each portion of fish with salt & pepper and place on each parchment square atop the lemons.   

Sprinkle a bit of the lemon zest over the fish.

​Place 2 thyme sprigs atop each piece of fish.

Evenly distribute the veggies over each piece of fish and sprinkle a bit more salt over each.

Place 1 tablespoon of wine in each package before folding up.

Fold each parchment over the fish & start folding & crimping from one end to the other, making sure each package is sealed tightly.  This will look like a calzone or half moon shape.  Refer to the video if you're unsure.
​
Put on a baking sheet (or 2 baking sheets) & bake at 400 for about 10 minutes.   Cut packages open carefully as steam will escape & serve right in the package with extra lemon wedges.  


A side of jasmine or wild rice goes great with this.