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Fish en papillote

17/11/2023

I can provide you with instructions to prepare a delicious fish en papillote. This preparation allows the fish to cook in its own juices, absorbing the flavors of the herbs and other ingredients, for a tender and tasty result.

Ingredients

  • 4 fish fillets (e.g., sea bass, sea bream, or salmon), about 150-200 g each
  • 1 lemon, thinly sliced
  • 2 cloves of garlic, sliced
  • 4 sprigs of rosemary (or thyme, or parsley)
  • Salt and pepper to taste
  • Extra virgin olive oil
  • Vegetables of your choice (e.g., cherry tomatoes, sliced zucchini, or spinach)
  • Dry white wine, a couple of tablespoons for each parchment

Preparation

  1. Preheat the oven to 200 °C.
  2. Clean and pat dry the fish fillets, then season with salt and pepper.
  3. Prepare 4 sheets of parchment paper or foil, large enough to wrap each fillet.
  4. Lightly oil the center of each piece of paper with a drizzle of oil.
  5. At the bottom of each sheet, place a few lemon slices and a garlic clove.
  6. Lay the fish fillets over the lemon and garlic layers.
  7. Add more vegetables if desired - cherry tomatoes, zucchini, spinach - ensuring they are placed around the fish.
  8. Put a sprig of rosemary (or the chosen herb) on top of each fillet.
  9. Pour a couple of tablespoons of white wine over each fillet.
  10. Close the parcels well, sealing the edges by folding them over themselves so as not to let the steam out during cooking.
  11. Bake in the oven for about 15-20 minutes, depending on the thickness of the fillets.
  12. Serve the parcels still closed, opening them directly on the plate to preserve the aromas.

Note:

The fish en papillote is a very versatile cooking technique and it is possible to customize the ingredients according to one’s own tastes and what is available at home. You can also add an Italian touch with a bit of Genoese pesto or some Taggiasca olives to evoke Mediterranean flavors.

Remember that cooking times vary depending on the type and thickness of the fish; therefore, check the parcel during cooking to avoid the fish drying out too much.