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    Home » Recipes » Fish and Seafood

    By Carol Published: Jan 7, 2015 Modified: Oct 14, 2021 | This post may contain affiliate links. Please read my disclosure.

    Mediterranean Fish en Papillote

    Jump to Recipe
    4.45 from 43 votes
    40 minutes
    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!

    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!

    Photo of Mediterranean Fish en Papillote in parchment paper on black background.

    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.  It's the perfect way to prepare almost any Mediterranean fish recipe!

    Here's more information on the method from Serious Eats:  How to Cook En Papillote

    Close-up photo of Mediterranean Fish en Papillote garnished with lemon.

    TABLE OF CONTENTS - Click the Icon to Find the Info You Need FAST!

    • What is en papillote:
    • How to cook en papillote:
    • More healthy fish recipes you'll love:
    • Mediterranean Fish en Papillote
      • Equipment
      • Ingredients  1x2x3x
      • Instructions 
      • Notes
      • Nutrition

    What is en papillote:

    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

    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 ½-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!

    Thank you, hope you enjoy and please share this From A Chef’s Kitchen reader favorite!

    Pinterest pin for Mediterranean Fish en Papillote.

    More healthy fish recipes you'll love:

    • Sheet Pan Thai Sweet Chili – Lime Baked Fish with Garlic Broccolini
    • Baked Veracruz-Style Fish (Pescado A La Veracruzana)
    • Pistachio Crusted Fish with Lemon Dill Aioli
    • Indian Spiced Sea Bass with Braised Red Lentils
    • Asian Vegetable Noodle Broth Bowls with Pan Seared Fish
    • Blackened Halibut with Mango and Avocado Salsa
    • Baked Tilapia with Spinach – Pecan Pesto
    • Butter-Basted Halibut with Lemon-Braised Baby Vegetables
    • Grilled Mahi-Mahi with Cilantro - Ginger Pesto

    Mediterranean Fish en Papillote

    4.45 from 43 votes
    By: Carol | From A Chef's Kitchen
    Mediterranean Fish en Papillote has all the classic flavors of that sunny region all wrapped up in a parchment paper parcel!
    PRINT RECIPE PIN RECIPE TEXT INGREDIENTS TO PHONE SAVE RECIPE Saved!
    Prep Time 20 mins
    Cook Time 20 mins
    Total Time 40 mins
    Course Fish and Seafood
    Cuisine Mediterranean
    Servings 2
    Calories 202 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • Rimmed Sheet Pan
    • Parchment Paper

    Ingredients
      

    • 2 (6-ounce) white fish fillets - such as grouper, cod, barramundi, halibut or sea bass
    • Salt and freshly ground black pepper
    • ½ pint grape tomatoes - (1 cup) halved
    • 12 Kalamata olives - pitted and halved
    • 2 tablespoons drained capers
    • Thin slices of red onion - to taste
    • Thin slices of red bell pepper
    • 2 cloves garlic - finely chopped
    • 2 tablespoons extra-virgin olive oil
    • 2 tablespoons dry white wine
    • ½ teaspoon crushed red pepper flakes - or to taste and tolerance
    • 2 lemon slices
    • Chopped fresh parsley - optional

    Instructions
     

    • Preheat oven to 400 degrees.
    • Cut two 18-inch (approximately) long pieces of parchment paper. Fold in half then cut a half-circle or heart-shape. Open flat and place on a baking sheet.
    • Wash fish fillets and pat dry. Season both sides with salt and black pepper.
    • Place a fish fillet on the right side of the parchment paper. Top each fillet with equal amounts of tomatoes, red onion, red bell pepper, garlic, olive oil, white wine and red pepper flakes. Top each fillet with a lemon slice. Sprinkle with chopped fresh parsley if desired.
    • Place left half of the parchment paper over fish and seal the edge, making small folds every ½-inch to 1-inch all the way around until completely sealed.
    • Bake for 15-18 minutes or until parchment paper has puffed up and fish is cooked.
    • Transfer to a plate and with scissors, cut into the top of the packet, being careful and aware of the hot steam that will escape.

    Notes

    SUBSTITUTIONS:  This recipe works with almost any type of white fish.  Try tilapia, flounder, halibut, sea bass, mahi-mahi or barramundi.  Thicker fish fillets will require additional baking time.

    Nutrition

    Serving: 1 | Calories: 202kcal | Carbohydrates: 8g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 1mg | Sodium: 611mg | Potassium: 344mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1244IU | Vitamin C: 26mg | Calcium: 36mg | Iron: 1mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

    More Fish and Seafood

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    • Sheet Pan Thai Baked Fish with Broccolini
    • Shrimp and Crab Seafood Casserole
    • Brown Rice Shrimp Paella with Chorizo
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    Categories: Date Night Dinners

    Reader Interactions

    Comments

    1. Mark in Alameda says

      July 19, 2021 at 9:16 pm

      Absolutely one of the best fish recipes I’ve ever tried. I used fresh tilapia fillets and it was just amazing.

      Reply
      • Carol says

        July 20, 2021 at 6:37 am

        Hi, Mark, What a nice comment to wake up to! Thanks so very much and so glad you enjoyed!

        Reply
        • D says

          January 04, 2023 at 12:28 pm

          What is the best way to re-heat leftovers? Would it be best to place the cooked fish as is (in it’s parchment paper) in the fridge and then place back in the oven when you are ready to eat it? Thx

        • Carol says

          January 05, 2023 at 7:36 am

          Thanks for your question. I think the parchment paper would get pretty saturated. I would just take everything out of the paper package and place it in an oven-safe container. Cover with aluminum foil and reheat at no higher than 350 degrees until heated through--perhaps 15 minutes. How long depends on the amount of leftover fish. Thanks again and hope you enjoy!

    2. Modern Mom says

      May 30, 2018 at 1:45 pm

      5 stars
      I just discovered this dish and it's divine! The red pepper flakes, capers, and wine combine to produce a delicious sauce.

      Reply
      • Carol says

        May 30, 2018 at 9:14 pm

        Thank you so very much! It does make a difference with all the ingredients are cooked together in a sealed pouch. The flavor has nowhere to go but into the food! Thank you again and glad you enjoyed!!!

        Reply
    3. Modern Mom says

      May 30, 2018 at 1:45 pm

      5 stars
      I just discovered this dish and it's divine! The red pepper flakes, capers, and wine combine to produce a delicious sauce.

      Reply
      • Jeanie says

        July 15, 2022 at 3:35 pm

        It’s sliced red peppers - not red pepper flakes. I had to reread the recipe. I’m glad I did.

        Reply
        • Carol says

          July 16, 2022 at 8:34 am

          Hi, Jeanie, There are both listed in the recipe so not sure what the problem is. ???

    4. Carolyn says

      December 17, 2017 at 4:00 pm

      This looks so delicious! Do you think these could be prepared ahead of time and baked just before serving?

      Reply
      • Carol says

        December 17, 2017 at 6:13 pm

        Hi, Carolyn, Yes, you should be able to assemble everything ahead of time. I've done it for clients but I didn't wait too long before having them bake it off as the moisture from the fish and ingredients will soak into the parchment paper. It still bakes up nicely, though! Hope you enjoy and thanks for your great question!

        Reply
        • Kenneth Easterling says

          September 03, 2021 at 7:46 am

          Will this work if you use aluminum foil?

        • Carol says

          September 03, 2021 at 6:54 pm

          Hi, Kenneth, Thanks so much for your question. Yes, it will work. If you go back to my post under "How to Cook en Papillote," I mention aluminum foil will work. You might need to cook just a bit longer as aluminum has a tendency to insulate so will take a bit longer for the heat to get through. Thanks again and hope you enjoy!

    5. KalynsKitchen says

      February 02, 2015 at 8:41 am

      Hi there and good morning! Just letting you know that I featured this recipe in my Deliciously Healthy Low-Carb Recipes round-up from last month. I hope a lot of my readers will come over here and check it out, great recipe!

      Reply
      • Carol says

        February 02, 2015 at 5:06 pm

        Thanks so much, Kaylyn! I love your website and use it often for my low-carb personal chef clients.

        Reply
    6. sue|theviewfromgreatisland says

      January 12, 2015 at 11:29 am

      5 stars
      We're on the same page, I love this kind of dinner,the flavors just pop, and no clean-up!!

      Reply
    7. sue|theviewfromgreatisland says

      January 12, 2015 at 11:29 am

      5 stars
      We're on the same page, I love this kind of dinner,the flavors just pop, and no clean-up!!

      Reply
    8. Rachel @ The Stay At Home Chef says

      January 10, 2015 at 10:45 pm

      This looks delicious! We are big fish eaters in our house. This one looks classically delicious!

      Reply
    9. Laura says

      January 10, 2015 at 2:09 pm

      Much like Pam, I need to be reminded of this method every so often because it really is quite brilliant. I love it with the flavors you used here and I also love it with Asian flavors.

      Reply
    10. pam (Sidewalk Shoes) says

      January 10, 2015 at 1:18 pm

      Thank you for reminding me how good fish in parchment is! I haven't had it in ages, which is a shame because it's so good!

      Reply

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