En papillote, pronounced ahn-pa-pee-yawt, may sound like something complicated, but it is truly an easy way to cook lean proteins like fish.
When baked en papillote (or in paper), fish fillets like cod, halibut, snapper, trout, or even salmon, cook very quickly and come out tender, moist, and flavorful.
This fish en papillote recipe comes together in 25 minutes start-to-finish. And you’ll love the added veggies and Mediterranean flavors!
Whether you’re a pro at baked cod or a fish newbie, this fish cooked in parchment is a snap to make!
What is Fish en Papillote?
En papillote is a French term that means “enveloped in paper.” And it basically describes a way of cooking in which the food or fish, in this case, is placed in paper pouches of parchment and baked with herbs or seasonings of your choice.
Mediterranean-Style Fish in Parchment
Here’s the gist of this recipe. Parchment parcels of cod fillet (or any thin fish fillet of your choice) covered in a light and lemony Mediterranean sauce with garlic, oregano and cumin, and topped with slices of green pepper and tomatoes. And if you like olives, throw in a couple! The idea here is that the heat trapped in the sealed parchment paper (or baking paper) will steam the food, producing tender, moist, and flaky fish in no time. The beautiful aroma and site of the slightly saucy fish and veggies as you split open the parchment is simply irresistible!
How to make baked fish en papillote
Season the fish with kosher salt on both sides. Heat the oven to 425 degrees F. Prepare the sauce. In a bowl or measuring cup, whisk together 1/4 cup extra virgin olive oil (I used Private Reserve Greek EVOO), juice of ½ lemon, 1 finely chopped shallot, 2 finely chopped garlic cloves, 1 teaspoon dry oregano, 1 teaspoon paprika, and ½ tsp cumin.
Prepare the parchment paper. Make sure you have 4 large pieces of parchment paper that are large enough to hold the fish and vegetables with at least a couple of inches of extra paper so that you’re able to seal the parchment well. Mine were 12-inch pieces or so.
Arrange the fish and veggies. You’ll want to put the fish on one half of the parchment paper (you will fold the other half of the paper over). Add a couple tablespoons of the sauce and arrange the veggies and a slice of lemon on top. Fold and seal the parchment pouches. Fold the other half of the parchment on top of the stacked fish and veggies. Touch the two sides of the parchment to each other and tightly roll, going around the edges and folding to secure each piece of parchment around the fish and veggies creating a well-wrapped pouch.
Bake. Arrange the 4 sealed pouches of fish on a baking sheet and place on the middle rack of your heated oven. Cook for about 12 to 15 minutes or until the fish is cooked through (it should flake easily when you test it with a fork).
How to Serve it
How do you serve fish enpapillote? That’s the best part! You cook and serve this baked fish right in the parchment paper parcels. I use a spatula to transfer the sealed parchment parcels or packets to dinner plates, allowing each person to open their own packet. Easy peasy!
What to serve along
Since we have our protein and veggies, this is already and all-in-one meal.
If you like, add a side of lemon rice or plain couscous to help use up that tasty sauce!
To start the meal, I recommend something like eggplant caponata or big and bright Mediterranean salad such as: panzanella, three bean salad, or mini sweet bell pepper salad.
Make ahead and storage tips
To make ahead: You can arrange the fish and vegetables and prepare the parchment packets or pouches up to 3 hours in advance. Arrange the sealed pouches on a baking sheet and be sure to refrigerate them until you are ready to bake. Leftover storage: You can store leftover cooked fish enpapillote in the fridge for up to 2 days. I typically remove it from the parchment and keep it in a tight-lid container. You can warm it through in a medium-heated oven, if you need to.
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