Mediterranean Fish en Papillote has all the classic flavors of that sunny region with tomatoes, olives, capers, garlic, olive oil, wine and lemon–all wrapped up in parchment paper parcels!
Adhering to your resolution to eat a more healthful diet this year is in the bag when you master cooking en papillote, a classic French cooking method that sounds fussier than it really is.
En papillote translates to “in parchment.” When ingredients such as fish, seafood and vegetables are sealed in a parchment paper parcel with herbs or other seasonings, it creates an aromatic, moist heat where the protein cooks in its own juice and the juice from other ingredients. Very little fat is required. The method can also be used with other proteins such as chicken, but fish and seafood are most commonly used.
Here’s more information on the method from Serious Eats: How to Cook En Papillote
Parchment paper is generally used for fish en papillote but aluminum foil will also work. Fold a large piece of parchment in half, then cut to form a heart-shape (which is the classic shape). A simple circle also works. Let your imagination run wild! Be creative and fold the parchment to form a square, rectangle or triangle.
Once you’ve placed your ingredients on the right side of the parchment paper, bring the other half over to cover, then thoroughly seal by making tiny folds. Starting at one end, make small folds along the edge every 1/2-inch to 1-inch, working your way all around the perimeter.
Place on a baking sheet and bake until the parcel has puffed from the steam that builds up inside. Transfer to a plate and then carefully cut into the packet, being careful and aware that hot steam will escape.
I used grouper here. However, any white fish such as cod, flounder or halibut will also work. Serve with simply roasted potatoes and a green vegetable or salad.
So easy and so delicious!
Want more great and super-healthy fish recipes? Try my:
- Butter-Basted Halibut with Lemon-Braised Baby Vegetables
- Blackened Halibut with Mango – Avocado Salsa
- Asian Vegetable Noodle Broth Bowls with Pan-Seared Fish
- Seared Salmon with Baby Kale Quinotto and Warm-Roasted Cherry Tomato Salad
Thank you, hope you enjoy and please share this From A Chef’s Kitchen reader favorite!