An amazing way to cook fish just prefect every time. En Papillote simply means in parchment, which is very literal as that is exactly how we will be cooking our fish... in parchment :)
this is a classic french technique that is so easy, you will use this again and again.
difficulty level: beginner
prep time: 5 minutes
cook time: 12 minutes
equipment needed: parchment paper (not wax paper!)
what you need:
- 3 x 5 oz Cod filets, liberally seasoned with salt and black pepper on both sides Cod is a great, affordable, very lean white fish you can easily find wild sustainably caught Atlantic cod.
- 1/2 cup heaping cherry tomatoes (i prefer roma tomatoes, such as cherubs) thinly sliced lengthwise
- 1/2 cup pitted olives of choice, sliced into thin rounds. Kalamata olives look very pretty in this recipe
- 1 large garlic clove very thinly sliced lengthwise
- 3 tsp olive oil (you can use butter instead if you eat dairy) divided in 3
- salt & black pepper
- 1 1/2 tsp dry parsley. divided in 3
- 3 tbsp lemon juice
- lemon zest (optional)
- 1 1/2 tsp capers (optional)
what to do:
- preheat oven to 375 degrees
- cut 3 large rectangles of parchment paper (the length of a large baking sheet)
- fold each parchment piece in half. the open back up, we will be placing our fish roughly 2 inches from the center crease.
- divide garlic slices into the 3 parchment paper, place in a single layer, on the spot you will be placing fish on.
- drizzle 1/3 tsp olive oil over the garlic slices
- place fish on garlic slices
- drizzle 1/2 tsp olive oil on top of each filet
- place tomato & olive slices over fish, add a touch of salt and pepper and sprinkle each fish with 1/2 tsp dry parsley.
- add a bit lemon zest and the capers to each fish (optional)
- drizzle each fish with 1 tbsp lemon juice
- start folding each package working from one edge to the other, to completely seal each package. fold, press hard along the fold swiping, fold next part... here is a picture of what the package should look like
- put the three packages on a large baking sheet in oven on middle rack, cook 12 minutes, - remove from oven and enjoy! :)
If you only have foil at home, you can use foil. But the parchment gives for such a nice presentation.
you can remove the fish from the package and serve as seen in the picture below
I make these packages ahead (1 to 2 days ahead), put them in fridge, and bake them one at a time as needed when i get home at night, a great way to enjoy a quick yet kinda fancy home cooked meal.
Sometimes i will add a 1/4 cup or 1/2 cup of already cooked quinoa under the fish in the packages, this makes for a complete meal with carbs protein and fats. This also flavors the quinoa as the fish cooks, sooo yummy!!
You can use snapper, sea bass, halibut and even salmon this way, i would love to hear your feedback on what you used and how it turned out :)