Looking for a healthy and delicious way to prepare fish that doesn’t skimp on flavor? This Fish en Papillote recipe is the perfect choice! En papillote—French for "in parchment"—is a simple cooking technique that involves steaming fish and vegetables in a parchment paper packet. This method locks in moisture and infuses the fish with the delicate flavors of herbs, spices, and vegetables, creating a mouth-watering dish that’s as easy to make as it is impressive to serve. Read on to learn everything you need to know to make this delectable dish!

What is “Fish en Papillote”?
“Fish en Papillote” refers to a classic French technique of cooking fish by wrapping it in parchment paper and baking it in the oven. The parchment paper forms a sealed pocket that traps steam, allowing the fish and vegetables to cook in their own juices. The result? A beautifully tender, moist fish that’s full of flavor. Plus, it's incredibly healthy since there’s no need for added fats or oils. This cooking method is versatile, and you can experiment with different types of fish, vegetables, and seasonings.
Ingredients List for Fish en Papillote
To make a classic Fish en Papillote dish, here’s what you’ll need:
For the Fish
- 2 fillets of fish (6-8 oz each) – White fish like cod, halibut, or snapper works well, but you can also use salmon or trout.
- Salt and pepper – To season the fish.
- Lemon slices – For a fresh, citrusy note that complements the fish.
- Fresh herbs (such as thyme, rosemary, or dill) – Adds aromatic flavors to the dish.
- Olive oil – A drizzle to keep the fish moist and flavorful.
For the Vegetables
- 1 small zucchini, thinly sliced – Adds a nice crunch and mild flavor.
- 1 small carrot, julienned – Provides a hint of sweetness and color.
- ½ cup cherry tomatoes, halved – Adds a burst of flavor and acidity.
- ¼ cup bell pepper, thinly sliced – Adds sweetness and color variety.
- 2 cloves garlic, minced – For a bit of savory depth.
- Fresh parsley or basil – Chopped, for garnish.
Optional Ingredients
- Capers – For a briny punch that pairs well with fish.
- White wine (about 2 tablespoons per packet) – Adds depth and enhances the flavors.
- Butter (1 teaspoon per packet) – Adds richness, if desired.
Substitutions and Variations
This recipe is highly adaptable, so feel free to make it your own! Here are some easy substitutions and variations:
- Fish: You can use almost any type of fish for en papillote. If you prefer something richer, go with salmon or trout. For a milder taste, choose white fish like tilapia or sole.
- Vegetables: Add or substitute with thinly sliced asparagus, leeks, mushrooms, or snap peas.
- Herbs: Fresh herbs are best, but dried herbs work in a pinch. Basil, tarragon, or parsley are also great alternatives.
- Acid: Swap lemon slices with lime or orange for a different citrus twist.
- Wine: If you prefer not to use alcohol, you can substitute white wine with vegetable or chicken broth for added moisture and flavor.
Step-by-Step Cooking Instructions

Making Fish en Papillote is surprisingly easy. Just follow these simple steps, and you’ll have a gourmet-quality meal ready in no time!
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). This temperature will cook the fish gently without drying it out.
Step 2: Prepare the Parchment Paper
Cut out two large pieces of parchment paper, about 12x16 inches each. Fold each piece in half and then open it back up, creating a crease down the center.
Step 3: Season the Fish
Season each fish fillet generously with salt and pepper on both sides.
Step 4: Assemble the Packets
On one half of each parchment paper sheet, arrange a small bed of vegetables (zucchini, carrots, cherry tomatoes, bell pepper, and garlic). Place a fillet of fish on top of the vegetables. Add lemon slices and sprinkle with fresh herbs like thyme or dill. Drizzle with a little olive oil and, if desired, add a splash of white wine or a small pat of butter.
Step 5: Seal the Parchment Packets
Fold the other half of the parchment paper over the fish and vegetables. Starting at one corner, tightly fold and crimp the edges together to create a seal. Make sure the packet is completely sealed so that no steam can escape during cooking.
Step 6: Bake the Fish
Place the parchment packets on a baking sheet and bake in the preheated oven for 12-15 minutes. The cooking time will vary depending on the thickness of the fish fillets, but 12-15 minutes is usually perfect for a 1-inch thick fillet.
Step 7: Check for Doneness
When the fish is done, the parchment paper will puff up. Carefully open one packet (watch out for hot steam) to check if the fish flakes easily with a fork. If it’s not quite done, reseal and cook for another 2-3 minutes.
How to Cook Fish en Papillote: A Step-by-Step Guide
- Preheat Oven – Set oven to 400°F.
- Prepare Parchment Paper – Cut parchment paper and fold in half.
- Season Fish – Salt and pepper the fish fillets.
- Assemble Packets – Arrange veggies, fish, lemon, and herbs on parchment.
- Seal Packets – Crimp edges tightly to seal.
- Bake – Cook for 12-15 minutes until the paper puffs up.
- Serve – Carefully open the packet and enjoy!
Common Mistakes to Avoid
- Using Too Thick Fish Fillets: Thick fillets may not cook through properly in the time allotted. Stick to fillets that are 1 inch thick or less.
- Overcrowding the Packet: Overloading with too many ingredients can prevent even cooking. Keep it simple for best results.
- Not Sealing the Packet Well: Make sure the parchment is well-sealed, or the steam will escape, and the fish will turn out dry.
- Skipping Preheating: If your oven isn’t fully preheated, the fish may cook unevenly or take longer than expected.
Serving and Presentation Tips
Fish en Papillote is a dish that can be served right in the parchment paper for a rustic yet elegant presentation. The paper will still be slightly puffed when you take it out of the oven, so bring it to the table and allow your guests to cut open their packets. The fragrant steam that escapes makes for an impressive reveal!
How to Serve Fish en Papillote
Serve each packet on a large dinner plate. You can also accompany it with a side of rice, couscous, or crusty bread to soak up any remaining juices. For a more substantial meal, consider pairing with a simple green salad or roasted potatoes.
Presentation Ideas for Fish en Papillote
For a more visually appealing presentation, use a lemon wheel or fresh herb sprig on top of the fish before sealing the packet. Once opened, these small touches add a pop of color and freshness.
Fish en Papillote Recipe Tips
- Cut Vegetables Thin: Thin slices ensure they’ll cook through in the same time as the fish.
- Add Extra Herbs and Seasonings: Fish is a blank canvas, so feel free to add other seasonings like paprika, red pepper flakes, or fennel seeds.
- Serve Immediately: Fish en papillote is best served immediately to enjoy the full effect of the steam and aroma.
Frequently Asked Questions (FAQs)
Q: Can I use foil instead of parchment paper? A: Yes, foil works as an alternative, but parchment is preferred for a traditional French presentation and less risk of the fish sticking.
Q: Can I prepare the packets in advance? A: Yes, you can assemble the packets a few hours ahead and keep them in the fridge. Bake them right before serving.
Q: What sides go well with Fish en Papillote? A: Simple sides like rice, couscous, or a green salad are excellent choices. Crusty bread also pairs well to soak up the juices.
Q: How do I know when the fish is done? A: The fish should flake easily with a fork, and the packet will be puffed up. You can open one packet to check if necessary.
Q: Can I use frozen fish? A: It’s best to use fresh or fully thawed fish for even cooking.
Conclusion
Fish en Papillote is a delightful, easy-to-make dish that delivers restaurant-quality flavors with minimal effort. This healthy cooking method locks in flavors and moisture, resulting in tender, juicy fish with vibrant, perfectly cooked vegetables. Whether you're cooking for yourself or impressing guests, this recipe is a showstopper that doesn’t require culinary expertise. So grab your ingredients, wrap up some fish in parchment, and enjoy the flavors of a simple, elegant meal!
PrintFish En Papillote Recipe
This Fish En Papillote recipe, a classic French technique, gently steams fish with fresh herbs, vegetables, and lemon in parchment, locking in moisture and flavor. It’s a light, aromatic, and nutrient-packed dish perfect for an easy weeknight dinner or special occasion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Gluten Free
Ingredients
- 2 fish fillets (such as cod, salmon, or tilapia)
- 1 cup thinly sliced vegetables (e.g., bell peppers, zucchini, carrots)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Fresh herbs (thyme, dill, or parsley)
- 1 lemon, thinly sliced
- Salt and pepper, to taste
- Parchment paper
Instructions
- Preheat the oven to 400°F (200°C).
- Cut parchment paper into large squares, enough to wrap each fish fillet.
- Place a fish fillet on each piece of parchment, layering with vegetables, garlic, herbs, and lemon slices. Drizzle olive oil over the top.
- Season with salt and pepper, then fold the parchment edges to seal tightly.
- Bake on a baking sheet for 12–15 minutes or until the fish is opaque and flakes easily.
- Carefully open parchment, serve immediately.
Notes
- Use any firm white fish or salmon for this recipe.
- Adjust cooking time based on thickness of the fish fillet.
Nutrition
- Serving Size: 1 fillet with vegetables
- Calories: 220
- Sugar: 2g
- Sodium: 240mg
- Fat: 12 g
- Saturated Fat: 2 g
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