Fish en papillote, also known as “fish in parchment” or “fish in a parcel,” is a classic French cooking method that involves baking fish fillets or whole fish inside a folded parchment paper pouch. The parchment paper pouch seals in the moisture and flavors, allowing the fish to steam in its juices as it cooks. This results in a moist, tender, and flavorful dish. It is one of my favorite ways to prepare a fish filet because the steam makes it so moist, and the flavors in the parchment packet harmonize and flavor the fish beautifully.

Common Ingredients:

  • Fish filet – the best fish for this are white fish or salmon. I love using halibut, sea bass, branzino, trout, or other flakey fish of your choice. Make sure the filet size is 4-6 oz, or know if you go larger it will need more time in the oven.
  • Citrus – I like to sit the fish on a sliced citrus like lemon, lime, oranges, grapefruit.
  • Seasonings – salt and pepper of course, but you can also do any other powders such as garlic, paprika, thyme, etc.
  • Vegetables – use quick cooking vegetables that are sliced thinly, such as shallots, tomatoes, onions, zucchini, asparagus, etc.
  • Aromatics – I love using ginger, garlic, shallots, etc.
  • Other flavorful ingredients – such as chopped olives, chopped peppers, etc.
  • Olive oil
  • Wine or a liquid – wine is great for some acidity and flavor, but if you are wine free I recommend adding stock / broth.

Key Steps to Making Fish en Papillote:

  • Make sure you choose the right fish filet size, 4-6 oz is ideal.
  • Season the fish generously with salt.
  • Layer the components together.
  • Tightly seal the parchment packet so no steam will escape.
  • Bake in a 400*F oven on a sheet tray for 12 minutes.
  • Remove and immediately slice open to serve. If you wait to slice open, the steam will be trapped and continue to cook the fish.
@kellyscleankitchen

How to make salmon in parchment 🐟 #salmon #salmoninparchment #cooking #recipe

♬ Wes Anderson-esque Cute Acoustic – Kenji Ueda
  • SERVINGS:  1
  • PREP TIME: 5 Mins
  • ACTIVE TIME: 12 Min
  • TOTAL TIME: 20 Min

Ingredients:

  • 1, 6 oz salmon filet
  • Salt
  • 1 lemon, thinly sliced
  • 1 shallot, thinly sliced
  • 1 tbsp capers
  • 1 tbsp dill, minced
  • 1 tsp olive oil
  • 1 tbsp white wine, I use sauvignon blanc

Preparation:

STEP 1.

Preheat the oven to 400*F.

STEP 2.

Salt the salmon on both sides and set aside.

STEP 3.

Take a large piece of parchment paper and fold in half then unfold. On the upper half right above the crease in the middle, lay a thin layer of lemon slices. Top with the salmon, then the shallots, capers, a drizzle of olive oil, white wine and dill.

STEP 4.

Fold into a pocket, making folds all the way around the parchment pouch to make sure the whole thing is secure and no steam will be able to escape. Staple the ends if needed to secure.

STEP 5.

Place on a sheet tray and bake for 12 minutes, then remove from the oven.

STEP 6.

Slice open and serve in the parchment pouch.

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